There’s sriracha. There’s gochujang. There’s zhug. There’s good ole’ hot sauce. There’s that special something red and a little spicy (or a lot spicy) in cultures all over the world.

For us, that extra something is harissa.

It’s that perfect kick of fire – that rush of heat that rolls through your body for just a second longer than you might like. It’s the burn that you love. It’s the burn that keeps you coming back.

Where does Harissa come from? And why do we celebrate it?

Harissa originated in Tunisia. The simple, robust spread was developed using chiles imported from Mexico. And as all the richest food heritages have done, its influence spread outward – to Algeria and across North Africa; and eventually, across the Mediterranean Sea to Greece.

The most basic iterations are a combination of fiery chiles, olive oil, and salt. Ours takes a slightly different path.

We mixed in tangy-sweet stewed tomatoes, flecks of palate-twinging chile flakes, and a few savory spices that give it that distinctly Mediterranean flare.

So, what do you do with Harissa? Here are some of our favorite Harissa recipes to get you started:

HARISSA BUFFALO CAULIFLOWER + HUMMUS

No-guilt Harissa Buffalo Cauliflower on a bed of tangy Traditional Hummus.
Harissa Buffalo Cauliflower bowl.

HARISSA TRAIL MIX

This is your new favorite fuel-everything snack.

Harissa trail mix in a jar.

HARISSA LENTIL STEW WITH DARK GREENS AND TURMERIC

The ultimate cold-weather comfort food — with an extra kick.

Bowls of harissa lentil stew with pita and a Harissa container.


You can purchase our line of small-batch dips and spreads at your area Whole Foods and other local specialty markets. 

Click here to find the one that’s closest to you.