FLAVOUR & SPICE: Moroccan Harissa Paste Medium | North African Chilli & Garlic Paste | 270g

The paste that turns a Tuesday roast into something worth talking about

Moroccan Harissa Paste is a proper North African chilli-and-garlic paste, built from fresh cayenne chilli, capsicum, tomato and a warm spice blend of cumin, coriander and caraway. It's a marinade, a stir-through, a dip base and a glaze all in one jar — the kind of thing that turns a plain roast into a conversation.

The flavour

It opens with fresh cayenne chilli and capsicum heat. The middle brings roasted garlic, cumin, coriander and caraway warmth. It finishes lemony and paprika-rich, savoury and lingering rather than sharp.

How to cook with it

• Rub it generously into lamb or chicken and let it marinate a few hours before it hits the grill or oven.
• Stir a spoonful through a stew or soup for an instant North African backbone.
• Toss roasted vegetables through a thinned-out spoonful before they go in the oven.
• Fold it into yoghurt or hummus for a dip that actually has something to say.
• Rogue use: spread it thin under the skin of a whole roast chicken before it goes in.

In the jar

A deep brick-red paste flecked with visible chilli, capsicum and herb. Thick and spreadable, it clings to meat rather than running off, so a little goes a long way.

Ingredients & Dietary

Ingredients: Fresh Cayenne Chilli, Fresh Capsicum, Fresh Tomato, Vinegar, Olive Oil, Fresh Garlic, Sun-Dried Tomatoes, Coriander Seed, Fresh Lemon, Caraway Seed, Cumin Seed, Paprika, Pepper, Sea Salt.

Dietary: Vegan and vegetarian friendly, no artificial colours, flavours or preservatives — always check the physical label.

Questions answered

How hot is it? Medium — fresh cayenne chilli gives it real warmth, built to season a dish rather than blow your head off.

Is it vegan? Yes — Flavour & Spice makes it vegan and vegetarian friendly, with 73% Australian ingredients.

What do I use it for? A marinade for lamb, chicken or seafood, a stir-through for stews and soups, or a base for a proper hummus or yoghurt dip.

Where is it made? Made in Australia, in Mudgeeraba, Queensland.

The Rub Smuggler's Verdict

Darryl's orders: work this into lamb or chicken the night before and let it sit — patience builds the colour and the flavour both. Finish the cook with a dust of SINSQUE Snow All Purpose Rub and keep Blues Hog Original BBQ Sauce close for the table. Low, slow, and strictly off the books.