Harissa of Cape Good Tunisia - 4/4 x12

The Cap Bon peninsula, in northeastern Tunisia, is the prime terroir for the sweet red pepper used in traditional harissa. This bulk format, designed for foodservice volumes, delivers a dense and balanced paste, true to recipes passed down through generations in the region’s artisanal workshops.

In professional kitchens, this harissa integrates directly into marinades for grilled meats or fish before oven cooking; it brings just the right heat to a couscous sauce or lamb stew, and enhances a homemade aioli served as a cold appetizer on a mezze platter. Its thick texture facilitates line dosing and minimizes production waste.

To diversify your range, discover the Berbere Harissa Riad with smoky, spicy notes, or the Cap Bon Harissa Tunisia Zgolli in 1/6, suited for individual table service formats.