Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavour to any dish. It is one of our signature ingredients and bestsellers, developed from a secret recipe back in 1995. In North Africa, harissa is traditionally used to add a piquant kick to stews, soups and couscous.
The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces.’ This is not far from a straight translation of the Italian pestare, to 'pound' or 'crush' - which is where we get the word 'pesto' from.
- Dollop on eggs or avocado toast
- Mix with yoghurt or crème fraîche as a marinade, sauce, or dressing
- Add into burger mix
- Marinade meat, fish and vegetables