Harissa: North African Chili Paste

By Maya Gonzalez · October 15, 2026

Origins and Cultural Importance

Harissa originated in Tunisia and spread across North Africa. In 2022, UNESCO recognized Tunisian harissa as intangible cultural heritage. Every Tunisian household has a version, and it appears on every table as a condiment.

Core Ingredients

Dried red chilies (Baklouti or similar)
Garlic cloves
Caraway seeds
Coriander seeds
Cumin
Olive oil
Salt
Sometimes: roasted red peppers, tomato paste, or mint

Making Harissa at Home

Soak dried chilies in hot water for 1 hour until soft. Drain and blend with garlic, toasted and ground spices, salt, and enough olive oil to make a thick paste. Adjust consistency with more oil or chili soaking liquid.

How to Use It

Stir into couscous, mix into stews and soups, spread on sandwiches, dollop onto eggs, or mix with olive oil as a marinade for chicken or fish. A small spoonful transforms any dish.

Storage

Store in a jar with a thin layer of olive oil on top to prevent oxidation. Keeps in the refrigerator for up to 1 month. You can also freeze harissa in ice cube trays for convenient single-serving portions.