Most popular in North Africa and the Middle East, Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavors.  We’ve added more peppers to this by popular demand.

Pair with Black Mission fig or Pomegranate Dark Balsamic.  Perfect for a light finish for lamb dishes, add sparingly to fig and apricot chutney.