Harissa is the most common condiment in North African cuisine. Every region has their own recipe, but they all agree on one thing – harissa’s main ingredient is spicy chili peppers. Chili peppers were introduced to North Africa from Spain in the 16th century. These peppers charmed Morocco’s population in such a way that they quickly became a precious culinary component

The name ‘harissa’ comes from the Arabic word ‘haris’, which means to crush, referring to the action of crushing the chilies. Harissa comes in a variety of forms, such as a sauce, a paste, and also as a powdered spice blend which is meant to be used as a seasoning or rub or diluted with olive oil

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