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Nth African Harissa - Hot



Product description

Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices. It is characterized by its grainy consistency and its slightly smokey flavour. It is a favourite used in African countries to add heat & flavour and is often used as a condiment by mixing a little olive oil and a dash of lemon juice. Heat rating: medium to hot 

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Culinary Notes:

This bespoke spice blends is typical of the Tunisian style of harissa spice blends which have the addition of caraway and mint, chilli, cumin, paprika, oregano, garlic, onion as well as Australian sea salt. This blend is a medium heat, but you can add a little cayenne pepper to turn up the heat!


Cumin, paprika, oregano, chilli, Australian sea salt(14.5%), garlic, caraway, mint, , onion

How to use:

  • Use to make classic harissa paste by blending the harissa powder with a splash of hot water, chopped garlic, lemon juice, and olive oil. It can be used as a table condiment or as an excellent rub for meats, including chicken and fish, as well as for eggplant. To enrich the flavour, tomatoes and roasted red bell peppers can be added
  • Mix with olive oil to form a smooth paste to drizzle into soups, stews, or rice dishes.
  • Use to flavour couscous dishes
  • Blend it into hummus to create a fresh and spicy flavour
  • Combine yogurt and harissa to create a spicy dip
  • Use to create a flavourful seasoning for roasting and grilling. Sprinkle Harissa on lamb, beef, fish, or chicken as a dry marinade before cooking
  • Traditionally, we used a very small quantity of brown sugar to help in the caramelization of the spices when cooking with this blend. However, we no longer use any sugar in our blends. If the spice is too hot please add 1/4 - 1/2 teaspoon of brown sugar, to 1 tablespoon of the spice blend
  • If you want to reduce the  heat in the spice blend you can also use 2/3 of the recipe recommendation
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions

Tunisian Harissa Lamb Tagine with Eggplant and Potato

Harissa Lamb and Lentil Stew Baked Tomato-Harissa Lentils with Sweet Potato and Feta Lemon-Harissa Salmon en Papillote Seared Harissa Steak, Blood Orange and Cress Salad Grilled Buttermilk-Harissa Chicken with Zesty Pomegranate Slaw

Country of origin:

Blended and packed in Australia from imported and local spices Other names or spelling: Tunisian chili paste,  harissa mix, harissa, harissa sauce


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