A Different Way to Think About Harissa
We love harissa in all its forms.
But one of the biggest mistakes people make is assuming there is one single "best" harissa. In reality, there are very different harissas on the market, made for very different uses.
Some are deeply traditional. Some are extremely hot. Some are smooth and versatile. Some are modern and aromatic. Some are designed for cooking. Others are better for finishing or serving at the table.
The aim of this guide is not to crown a universal winner. It is to offer an objective comparison of the different styles of harissa available in the UK, so you can choose the one that suits your cooking, palate and priorities.
What defines a harissa
At its most authentic, harissa is a North African chilli paste made from chilli peppers, garlic, spices such as caraway, coriander and cumin, and oil — traditionally olive oil. From there, recipes vary significantly. Some harissas are intensely fiery. Others are smoky and rustic. Some are smooth and rounded. Others are lifted with citrus or softened with rose. Some are completely clean-label, while others are more industrial and standardised. That is precisely why comparison matters.
Harissa and its origins
Harissa is most strongly associated with Tunisia, where it is a staple of everyday cooking and table culture. It is used in marinades, couscous, soups, stews, sandwiches, egg dishes and simple vegetable preparations.
Traditionally, harissa is made by grinding dried red peppers with garlic, spices and oil into a paste. The best versions still feel rooted in this tradition: direct, vivid, expressive and full of character.
Why harissa has become so popular in the UK
Harissa now sits comfortably in the British premium pantry. It appears in modern Mediterranean cooking, pub menus, sandwich bars, brunch dishes, food magazine recipes, newspaper cooking features, chef-led cookbooks and social media recipes across Instagram and TikTok.
Part of its success comes from the fact that it delivers immediate flavour impact. A spoonful can transform roast vegetables, grilled meat, eggs, yoghurt, beans or soup. It feels both exotic and practical, which is why it has moved from niche ingredient to everyday favourite for serious home cooks.
What matters when comparing harissa
When comparing harissa properly, the most useful criteria are heat, ingredients, texture, the oil used, the presence or absence of additives, style and intended use, and any independent quality recognition such as Great Taste Awards. A harissa can be excellent for one purpose and completely wrong for another.
An objective comparison of harissas available in the UK
Moulins Mahjoub Organic Tunisian Harissa
Style: traditional, clean-label, organic. Heat: very hot.
A traditional Tunisian-style harissa with depth and intensity. Made from baklouti peppers, olive oil, garlic, spices and sea salt — with no additives and no vegetable oil. Direct, savoury and expressive, this is a cooking harissa first and foremost: exceptional in marinades, couscous, stews, eggs and roasted vegetables. Produced on the Mahjoub family's certified organic farm in the Mejerda Valley in northern Tunisia, a family that has been farming the same land since 1896. The Artisan Olive Oil Company is the UK importer.
Shop Moulins Mahjoub Organic Tunisian Harissa →
Moulins Mahjoub Lemon & Caper Harissa
Style: refined, bright. Heat: medium. Great Taste recognised for balance and complexity.
A more layered interpretation of harissa, focused on freshness and finishing rather than heat alone. The addition of lemon and capers lifts the paste and gives it a brightness that works particularly well as a finishing condiment — stirred through yoghurt, spooned over grilled fish, or used as a dip alongside warm flatbread. Made from chilli peppers, olive oil, lemon, capers, garlic and spices, with no additives.
Shop Moulins Mahjoub Lemon & Caper Harissa →
Organic Meski Green Olives with Harissa
Style: aperitivo. Heat: low to medium.
A different expression of harissa altogether — green olives combined with harissa paste for an aperitivo or sharing context rather than a cooking one. Designed for entertaining rather than marinades, this works beautifully on a cheese board, alongside charcuterie or served with drinks before dinner. Made from green olives, harissa and olive oil.
Shop Organic Meski Green Olives with Harissa →
Belazu Rose Harissa
Style: modern, aromatic. Heat: mild to medium.
A softer, more rounded harissa designed for versatility. The addition of rose petals creates a floral, aromatic quality that makes it approachable for people new to harissa and particularly well suited to roasted vegetables, lamb, yoghurt dressings and lighter dishes. Widely available and consistently well made, it has become a reference point for the modern British interpretation of harissa.
Ottolenghi Harissa
Style: chef-led, accessible. Heat: mild to medium.
A contemporary interpretation aligned with modern Mediterranean cooking and Ottolenghi's vegetable-forward approach. Well balanced and approachable, suited to the kinds of dishes that appear in his cookbooks — roasted cauliflower, grain salads, spiced chickpeas. Widely available in supermarkets.
Cap Bon Harissa
Style: classic, everyday. Heat: extremely hot.
A reference point for heat rather than complexity. Direct, punchy and widely recognised, Cap Bon is the harissa people reach for when they want serious chilli impact above all else. A useful cooking ingredient for dishes where heat is the primary objective, but the ingredient quality is more basic than the other options in this guide.
Comparison table
| Harissa | Heat level | Style | Oil | Additives | Best use |
|---|---|---|---|---|---|
| Cap Bon | Extremely hot | Classic | Mixed | Possible | Heat-driven cooking |
| Moulins Mahjoub Organic | Very hot | Traditional | Olive oil | None | Cooking, marinades |
| Belazu Rose | Mild–medium | Modern | Mixed | Possible | Roasted vegetables |
| Ottolenghi | Mild–medium | Chef-led | Mixed | Possible | Recipes |
| Lemon & Caper | Medium | Refined | Olive oil | None | Finishing |
| Olives with Harissa | Low–medium | Aperitivo | Olive oil | Minimal | Entertaining |
Heat ranking — from hottest to mildest
Cap Bon is the hottest, followed by Moulins Mahjoub Organic Tunisian Harissa, then Belazu Rose Harissa and Ottolenghi at a similar mild to medium level, then Moulins Mahjoub Lemon & Caper Harissa, and finally the Organic Meski Green Olives with Harissa at the mildest end.
Why ingredients matter
One of the clearest dividing lines in the market is ingredient quality. The key questions are: is olive oil used or vegetable oil? Are whole dried peppers used or a processed chilli base? Are there preservatives, stabilisers or added vinegar?
Cleaner, traditional harissas — particularly those made with olive oil and no additives — tend to feel more vivid and expressive. More commercial versions tend to be softer and more consistent but lack character. This is not a value judgement on price, but on intention: a traditional Tunisian harissa made from four ingredients behaves very differently in cooking to a supermarket version with a longer ingredient list.
So which harissa should you choose?
Choose a traditional Tunisian harissa if you want intensity, authenticity and depth in cooked dishes — the Moulins Mahjoub Organic is our recommendation here.
Choose a rose harissa if you want versatility, softness and aroma — Belazu is the most widely available option.
Choose a citrus or caper variation if you want brightness and finishing power — the Moulins Mahjoub Lemon & Caper is the strongest expression of this style we stock.
Choose an olive-based product if you want something for entertaining — the Organic Meski Green Olives with Harissa is ideal alongside drinks or a cheese board.
Browse our full range of Tunisian harissa and condiments, including the complete Moulins Mahjoub organic range — available with UK delivery from our London warehouse.
Frequently asked questions about harissa
What is the hottest harissa available in the UK?
Cap Bon is the hottest widely available harissa in the UK — it is a direct, intense paste made primarily for heat-driven cooking rather than finishing. If you want significant heat alongside better ingredient quality, the Moulins Mahjoub Organic Tunisian Harissa offers a very hot profile with clean-label, olive oil-based ingredients and no additives.
Is there a single best harissa?
No — the most useful question is which harissa suits the way you cook. A traditional Tunisian harissa is best for depth and intensity in cooked dishes. A rose harissa is better for lighter, more aromatic applications. A citrus or caper variation excels as a finishing condiment rather than a cooking ingredient. Each style has a distinct purpose and trying more than one is the best way to understand the differences.
What is the most traditional style of harissa?
The most traditional harissa is Tunisian in origin — made from dried red peppers, garlic, caraway, coriander and olive oil, ground into a paste. The best versions use no additives, no vinegar and no thickeners, relying entirely on the quality of the ingredients for their character. The Moulins Mahjoub Organic Tunisian Harissa is a good example of this traditional style made to a high standard, on a certified organic farm that has been producing food in northern Tunisia since 1896.
Why is rose harissa different from regular harissa?
Rose harissa includes dried rose petals or rose water alongside the chilli base, which softens the heat and adds a floral, aromatic quality. It is milder and more versatile than traditional harissa — better suited to roasted vegetables, yoghurt dressings and lighter dishes where you want fragrance alongside warmth rather than the direct intensity of a traditional Tunisian paste.
Does Great Taste Award status matter when choosing harissa?
A Great Taste Award is a useful signal that a product has been independently assessed for quality and flavour by trained tasters from the Guild of Fine Food. It is worth considering alongside ingredient quality and authenticity, but should not be the only criterion — some excellent traditional harissas are made by small producers who have never entered awards competitions. We would always place ingredient quality and production method above award status when making a recommendation.
What is harissa made from?
At its most traditional, harissa is a paste made from dried red chilli peppers, garlic, olive oil and spices — typically caraway, coriander and cumin. Modern variations may add rose, lemon, capers or other ingredients to create a more complex flavour profile. The quality of the oil and whether whole dried peppers are used rather than a processed chilli base makes a significant difference to the final character of the paste. The very best harissas use olive oil rather than vegetable oil, which contributes depth and roundness alongside the heat of the chillies.
About the author: Yacine Amor
Yacine Amor is the founder of the Artisan Olive Oil Company, a London-based importer and distributor of award-winning extra virgin olive oils and Mediterranean fine foods, established in 2016. A trained olive oil sommelier, Yacine has tasted and sourced ingredients across Italy, Spain, Tunisia and the wider Mediterranean, working directly with some of the world's most decorated artisan producers. The Artisan Olive Oil Company is certified organic by the Organic Food Federation and is a member of the Guild of Fine Food.