Harissa (Arabic: هريسة harīsa, from Maghrebi Arabic) is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.[1] Rose harissa, made with rose petals, is also made.[2]
As harissa is created by pounding chilis, the word derives from the Arabic verb, ‘harasa’ (Arabic: هرس) which means ‘to pound’ or ‘to break into pieces.'[3]
As in European cuisine, chili peppers were imported into Maghrebian cuisine by the Columbian exchange,[4] presumably during the Spanish occupation of Tunisia between 1535 and 1574.[5]
Recipes for harissa vary according to the household and region. Variations can include the addition of fermented onions or lemon juice. Prepared harissa is sold in jars, cans, bottles and tubes. Harissa is sometimes described as “Tunisia’s main condiment”,[6] even “the national condiment of Tunisia”,[7] or at least as “the hallmark of Tunisia’s fish and meat dishes”.[8] In Tunisia, harissa is used as an ingredient in a meat (poultry, beef, goat, or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup.
Tunisia is the biggest exporter of prepared harissa.[9] In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers.[10] Tunisian harissa is often made with chilis grown around Nabeul and Gabès, which are relatively mild, scoring 4,000–5,000 on the Scoville scale.
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