A North African chili paste most associated with Moroccan food however it originated in Tunisia. It is more common in the Magreb Arabic countries (Morocco, Tunisia, Algeria, Israel and Libya) In Arabic the word Harasa means to pound, Harissa is chilis pounded with spices, garlic, lemon and oil. It is used in a variety of ways, in soups, stews, dips, condiments and it doesn’t really have any limits as its flavors can compliment such a variety of dishes. It has a peppery smoky flavor and ranges in level of heat. Ours is a well-balanced version of heat and full flavor spices. A traditional variation of harissa is rose harissa. Edible rose petals add a floral aspect to the smoky and spicy notes. You can be so creative with harissa that its only limitation is your hesitation.