Our interpretation of the fiery condiment made from chiles, that is prevalent throughout North African kitchens. While we build this blend first and foremost on freshly toasted and ground chiles for an element of punchy heat, it is the addition of African-cuisine spices, including a slight bit of Caraway, that creates a multi-dimensional blend which balances a mellow savoriness with gentle heat. We love this blend on any meat or vegetable dish, but try adding some lemon juice and olive oil to the spice to make a Harissa paste, then rub the paste onto meats or toss onto vegetables before roasting/grilling.