In Tunisia, Harissa is used to flavor couscous or to season meat (typically fish, lamb or goat) in stew with vegetables. It is also commonly found in a breakfast soup made with chickpeas. Europeans use it as a breakfast spread on rolls or tartines. In the US Harissa finds its way into and onto pasta, pizza and sandwiches. Also provides a delightful and complex flavor when used as a rub for chicken or steak.
This salt free seasoning is hand blended from paprika, Guajillo chile powder, coriander, cumin, cinnamon, garlic, lemon, Bird's Eye chile powder and caraway.