Originating in Tunisia before catching on in Libya, Algeria, Morocco and eventually the rest of the world, harissa is made with dried chilies, tomato or roasted pepper and a blend of spices that varies depending on who's making it.
Moroccan-born Mehdi Boujrada, founder of Villa Jerada, based this product on his mother’s recipe; in addition to a spicy kick, the harissa balances smoky cumin and fresh mint for a complex sauce.