Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavour to any dish.
It’s one of our signature ingredients and bestsellers, developed from a secret recipe back in 1995.
In North Africa, harissa is traditionally used to add a piquant kick to stews, soups and couscous. It also works well stirred into crème Fraiche or yoghurt to make a sauce or dressing, or in marinades.
Rose Harissa is incredibly versatile and can add a creative spicy spark to any dish – even at breakfast time.
Did you know?
The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces.’ That’s not far from a straight translation of the Italian pestare, to ‘pound’ or ‘crush’ – which is where we get the word ‘pesto’ from.
Rehdrated red peppers, SOYA bean oil, spices, sunflower oil, garlic, salt, rose petals, acidity regulator: citric acid
“ All I want for Christmas is a year's supply of Belazu Rose Harissa— Nigella Lawson