Harissa & Co

Story angles

• A Berlin-based Tunisian engineer building a business on her grandmother's recipe and her family's summer harissa-making tradition.
• Single-origin, single-product harissa: heirloom Baklouti chillies smoked over olive wood 12+ hours, for a slow-food or provenance desk.
• One smoked harissa at 3/10, clean-label and full of flavour, for anyone done with watery supermarket paste.

Maker's own photos

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In the maker's own words

Flagship

Smoky Artisanal Tunisian Harissa

Heat

3/10

Story

Every summer, my family made harissa stock from scratch in Tunisia, a family and communal tradition that meant celebrating a piece of our culinary heritage while keeping it alive. That is why the "& Co" in the brand name refers to the community behind the harissa-making tradition: the women who have passed this recipe and know-how down for generations, the farmers, the artisans who still smoke the Baklouti the traditional way. Our harissa is for everyone who cares about clean ingredients, misses real North African flavour in Germany, or is done with harissa that tastes like a spicy watery paste with no flavour, and is adventurous enough to try something new.

Pairings

• Stirred through scrambled eggs for a spicy breakfast
• Simmered into tomato sauce for a pasta dish upgrade
• Used as a marinade for meat, fish or vegetables

Fun fact

Keep it unapologetically spicy.