Harissa
Sign in to saveHarissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
Key facts
- Food.name
- Harissa
- Food.image
- File:هريسة دياري.JPG
- Food.region
- Tunisia
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Paste
- Food.main_ingredient
- Red peppers
- Food.minor_ingredient
- Baklouti pepper
- Food.serving_size
- 100 g
- Intangible heritage.Name
- Harissa, knowledge, skills and culinary and social practices
- Intangible heritage.Country
- Tunisia
- Intangible heritage.ID
- 01710
- Intangible heritage.Region
- AST
- Intangible heritage.Year
- 2022
- Intangible heritage.Session
- 17th
- Intangible heritage.List
- Representative
via Wikipedia infobox
Article
9 sectionsContents
- Etymology
- Consumption and culinary traditions
- Algeria
- Israel and Libya
- Morocco
- Tunisia
- Nabeul Harissa Festival
- See also
- References
Harissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Tunisian cuisine by the Columbian exchange, presumably during the Spanish occupation of Hafsid Tunisia between 1535 and 1574.