Some ingredients whisper. Harissa commands attention. This North African chile blend brings deep, smoky heat and complex aromatics to any dish — and once it’s in rotation, your team will reach for it daily.
Whether you’re running a fast-casual concept, developing a retail SKU, or looking to expand your flavour offerings, harissa is a bold, adaptable solution that performs across prep stations, menus, and markets. Here's how our blend makes it easier than ever to bring this essential condiment to life — and to scale.
What is Harissa — and Why Are Chefs Obsessed With It?
Harissa is a pillar of North African cuisine — a chili paste traditionally made with dried chiles, garlic, olive oil, and spices like caraway, cumin, and coriander. Every region has its own approach:
- Tunisian harissa is hot, smoky, and sometimes includes preserved lemon
- Moroccan versions layer in warming spices like cinnamon or rose petals
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Algerian kitchens often fold it into stews and soups for slow-building depth
Our version celebrates the bold, bright foundation of classic harissa, using fragrant Guajillo chiles, garlic, and warm spices — blended for consistency and easy integration into commercial kitchens or food production workflows.
How to Make Harissa Paste Using Our Spicewalla Harissa Blend
Skip the long prep — our harissa blend is designed to become a paste in minutes. Whether you’re portioning for service or building into a small-batch production run, this base recipe gives you big flavour, fast.
Batch Harissa Paste Recipe
Ingredients (scale up or down as needed):
- 2 Tbsp Spicewalla Harissa blend (or Rose Harissa)
- 1–2 garlic cloves, finely minced
- 1 Tbsp tomato paste (adds richness; optional)
- 2–3 Tbsp olive oil
- 1 Tbsp lemon juice or red wine vinegar
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Kosher salt to taste
Prep:
- Combine Spicewalla Harissa, garlic, and tomato paste in a mixing bowl.
- Stir in olive oil until a paste forms. Adjust oil for desired consistency.
- Add lemon juice or vinegar and season with salt.
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Store in airtight containers and refrigerate for up to 7 days.
Pro Tip: This paste gets better overnight as flavours meld. It also freezes well in deli containers or ice cube trays for prep flexibility.
Where Harissa Shines in Food Service
Harissa isn’t just a condiment — it’s a menu-wide flavour multiplier. Whether used as a marinade, sauce base, finishing drizzle, or emulsifier, it brings heat and nuance without overwhelming the plate.
Harissa Paste - Back-of-House Applications
Proteins
Roasted or grilled chicken (marinade or glaze).
Seafood like shrimp or cod for smoky contrast.
Lamb for North African-inspired entrées or skewers.
Egg dishes, brunch spreads, or breakfast sandwiches.
Veg-Centric Dishes
Toss with cauliflower, carrots, and sweet potatoes for signature sides.
Fold into sautéed greens or shakshuka-style tomato sauce.
Grains & Legumes
Flavour base for couscous, rice bowls, and lentil stews.
Add depth to hummus, tabbouleh, or mezze-style spreads.
Sauces & Spreads
Whisk into vinaigrettes for warm, spicy salads.
Blend with yogurt, labneh, or whipped feta for dips & sandwich spreads.
Melt into butter or oil for compound fats that finish anything from grain bowls to grilled meats
CPG + Prep Kitchen Uses
Developing a retail product?
Harissa paste adds standout flavour and market-ready story.
Use it as:
- A bold base for ready-to-eat grain bowls or meal kits
- The flavour in marinades or sauces for refrigerated entrees
- A spread or drizzle in premium sandwiches, wraps, or flatbreads
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A globally inspired boost in condiment lines or flavour kits
Scalable Flavour, Endless Potential
If you’re a chef, prep cook, or food product developer, harissa is a smart addition to your toolbox.
Here’s why:
- Dry blend = longer shelf life + portion control
- Paste = instant flavour solution across hot, cold, and prepped items
- Flavour layering = use as a marinade, sauce, or finishing element
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Global inspiration that translates across menus and demographics
Taste Harissa in Action
Looking for new ways to incorporate Harissa into your menu? Here are some ways to get started -
1. Harissa Chicken Grain Bowl
Harissa-marinated grilled chicken
Couscous or farro
Roasted carrots & chickpeas
Labneh + lemon vinaigrette
2. Shakshuka Skillet (for brunch or anytime)
Harissa tomato sauce base
Baked eggs
Crusty bread or grilled pita
Feta + herbs
3. Harissa Shrimp Flatbread
Grilled shrimp with harissa glaze
Yogurt sauce, cucumber, herbs
Folded into naan or flatbread
4. Vegan Harissa Bowl
Roasted eggplant + peppers
Lentils or quinoa
Harissa tahini drizzle
Topped with pickled onions + mint
