What Is Harissa and How Can I Use It in Cooking?

If you’re ready to take your condiment collection to the next level, harissa is an excellent addition. This vibrant, fiery red chili paste, with its smoky and peppery profile, originates from Tunisia and is widely used in Middle Eastern and North African cuisine. Whether it’s eggs, dips, pasta, marinades, or slow-cooked dishes, it can bring a bold, spicy punch to almost anything. Before you start experimenting with this powerhouse condiment, here are a few things you should know to make the most of it.

What Does Harissa Taste Like?

If you’ve never tasted harissa before, it’s a fiery blend with a rich peppery, smoky flavor that varies in heat depending on the peppers or chiles used. It also carries a strong garlicky essence, brightened by a zesty citrus note. There are many variations of harissa, whether store-bought or homemade, so it’s worth trying different brands to find your preferred flavor and spice level. While its texture is similar to sriracha, some harissas are smooth, while others can be a bit chunky.

Harissa Paste vs. Harissa Powder

While searching for harissa paste, you might come across a product called harissa powder. The key difference lies in moisture: the paste contains liquids like oil or water, while the powder is simply the dried version of the spices and peppers. If you opt for the powder, you can use it just like any other dried spice mix, or mix it with oil and water to quickly rehydrate it into a paste.

Where to Find Harissa Paste

If you're eager to try harissa, most grocery stores will have it, typically in the international foods section alongside other sauces and condiments. Brands like Haven's Kitchen, Mina, and Zamouri Spices make it widely available, and Trader Joe’s carries a well-loved version as well. If your local store doesn’t stock it, you can easily order harissa paste online.

How to Make Harissa

If you’re feeling adventurous and want to make your own harissa, it’s definitely doable. While every recipe will have its own twist, Chef John’s version is a long-time favorite. Generally, harissa is made by soaking dried chiles and blending them with roasted peppers, aromatic spices like cumin, coriander, and caraway, garlic, citrus, and oil. One of the best parts of making your own harissa is the control you get over the heat level—whether you want it fiery or mild, you can adjust it to your liking. Store your homemade harissa in an airtight jar in the fridge for up to two to three weeks.

How to Use Harissa

Whether you’ve bought a jar of harissa or made your own, the real fun starts with deciding how to use it. There are endless ways to incorporate this bold condiment into your meals. Use it in marinades, braises, dips, or dressings—the possibilities are vast. Stir some into scrambled eggs, add a few spoonfuls to shakshuka, or drizzle it over avocado toast. Want to add a kick to roasted veggies? Toss them in harissa or make a creamy harissa yogurt dip. Grilled chicken or steak? A drizzle of harissa will elevate the flavor. As long as you’ve got harissa on hand, you’ll never have a dull meal again.