Found on every table in Morocco this fiery red harissa paste will take your breath away! Dried chillies are mixed with cumin and caraway seeds adding complexity to its flavour. Simply swirled in at the end of cooking Harissa is the perfect seasoning for adding depth and character to sauces and dressings, particularly mayonnaise, hollandaise, vinaigrettes and flavoured butters, and to stews, soups, pasta and risotto. It can also be used as an accompaniment to couscous, rice, tagines, grills, roasts and if you are brave, in sandwiches. We use it always in our Moroccan tagine.