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Harissa is the most common condiment within North African cuisine. Every region - even every family - has their own recipe, but they all agree on one key factor - harissa's main ingredient is chili peppers. 

Chili peppers were introduced to North Africa through Morocco during the Spanish occupation in the 16th century. These fierce and robust peppers, originally from Latin America, charmed Morocco's population in such a way that they quickly became a precious culinary component across the whole Maghreb region.

Morocco's sunshine and arid climate, as well as the abundance of olive oil, have provided the perfect conditions for the development of harissa. 

The name 'harissa' comes from the Arabic word 'haris', which means to crush, referring to the action of crushing the chilies. 

Mina first learned the art of cooking from her dear mother: at 16 she tasted her next-door neighbor's homemade harissa and fell in love with the fiery red sauce. From a thick spreadable consistency, Mina played and experimented with the recipe until she made it uniquely hers. 

Mina's harissa recipe hasn't changed over the years. She still uses the same few ingredients to create her harissa. 

In fact, Mina's harissa is free from preservatives or any unnecessary ingredients to allow a genuine and homemade experience. It is also versatile and user-friendly to enable a perfect combination with any of your dishes. Mina offers you a clean and pure version of harissa that includes just a few ingredients and enough heat to invigorate your meals.

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