La Flamme du Cap Bon Harissa Paste 140g

Harissa Paste

If you enjoy cooking with bold, warming spices, La Flamme du Cap Bon Harissa Paste 140g is a brilliant ingredient to have on hand. This traditional Tunisian chilli paste brings together the fiery warmth of red peppers with garlic, coriander and caraway, creating a rich, savoury flavour with a distinctive North African character.

Made in Tunisia's Cap Bon region, this authentic harissa paste contains 88% hot red peppers, giving it a concentrated chilli flavour and a vibrant red colour. Its thick, smooth consistency makes it easy to stir into sauces, rub onto meat or mix into dressings, while the aromatic spices add an earthy warmth that works particularly well with Mediterranean and Middle Eastern cooking.

Harissa is wonderfully versatile. Mix a little into tomato-based stews, add it to roasted vegetables, stir it through couscous or combine it with olive oil and lemon juice for a punchy marinade. It's particularly delicious with grilled chicken, lamb, chickpeas and roasted aubergines, bringing warmth and depth without needing a cupboard full of spices.

Key Features:

• 140g tube of La Flamme du Cap Bon Harissa Paste.
• Produced in the Cap Bon region of Tunisia.
• Made with 88% hot red peppers.
• Contains garlic, coriander and caraway.
• Traditional Tunisian condiment.
• Concentrated paste that can be used in small quantities.
• Suitable for a wide range of savoury dishes.

Recipe Inspiration:

• Harissa & Honey Roasted Carrots: Toss carrots with harissa paste, olive oil and honey before roasting until tender and caramelised, then finish with crumbled feta.
• Spicy Harissa Chicken Traybake: Coat chicken thighs in harissa, lemon juice and b, then roast with red onions, peppers and cherry tomatoes.
• Harissa Butter Prawns: Fry king prawns in butter with garlic and a spoonful of harissa, then finish with fresh parsley and a squeeze of lemon.
• Harissa Roasted Chickpea Flatbreads: Roast chickpeas with harissa and olive oil until lightly crisp, then serve in warm flatbreads with shredded lettuce and a cooling yoghurt dressing.

What makes Tunisian harissa different from other chilli pastes?

Traditional Tunisian harissa is known for its combination of red chillies, garlic and aromatic spices, particularly caraway and coriander. Unlike some chilli sauces that focus mainly on heat or acidity, harissa has a deeper, earthy flavour that makes it especially useful in savoury cooking. Recipes vary between producers and regions, so the balance of heat and spice can differ.

How much harissa paste should you use in a recipe?

For a dish serving two to four people, start with around half a teaspoon to one teaspoon, then taste and adjust. Harissa can vary considerably in strength, and a concentrated paste made with a high proportion of hot peppers may be particularly fiery. Adding it gradually gives you better control over the finished flavour.

Is it better to cook harissa paste or add it at the end?

Both methods work, but they produce slightly different results. Frying harissa briefly in oil at the beginning of cooking helps release the aromas of its spices and distributes the flavour throughout a dish. Adding a little towards the end gives a more immediate chilli kick. For slow-cooked stews, you can even use both techniques to build layers of flavour.

Ingredients:

hot red peppers 88%, garlic, coriander, caraway, salt, citric acid.  

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.