Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.

Fruity, subtly cumin flavored and only moderately spicy, coarse-ground Aleppo pepper is used throughout Middle Eastern cooking. We use it frequently and consider it a valuable flavoring for all manner of dishes that benefit from a little spark of heat. Villa Jerada’s sourcing is impeccable as these flakes are particularly moist and richly flavored.

Made from aromatic beldi lemons, this jammy-smooth puree is deliciously thick but melts easily—infusing every nook and cranny of a dish with bold flavor. Preserved lemons are widely used in North African cooking to add a burst of citrus and delicate funky tang to food, and Casablanca Market has harnessed the fruit’s unique flavor and blended it into a spoonable and scoopable format. The puree has a slightly-fruitier aroma and less salty flavor than whole preserved lemons, likely due to the the juices and oils being released during the blending process, and holds a similar texture to that of grated ginger—with a liquid-y halo of fragrant juice that forms around every dollop. Unlike a squeeze of regular lemon juice or dusting of zest, this unique product yields a softer character due to the lactic acid that forms during fermentation, which has a creamier flavor and texture that the zippy acidity found in fresh lemons—bringing brightness balanced with a seriously-addictive bite of sea salt.

Literally translated as “top of the shop,” this Ras El Hanout is a warm, complex, savory North African spice blend that can be a go-to rub for chicken, grilling, or simply mixed with Greek yogurt or softened butter. Every pantry should have a jar. Key ingredients in this blend include saffron, rose petals, grains of paradise, fennel seeds, monk pepper, galangal, orris root, white peppercorns, anise star, lavender, ginger, cinnamon, nutmeg, mace, cardamom and allspice.

Marinated in turmeric, lemons, sea salt and extra-virgin olive oil, these Marrakesh Spiced Olives from Morocco have a complexity similar to Casablanca Market's Preserved Lemons (a Milk Street favorite), with an added earthy element from turmeric. The olives have small pits so they're especially meaty and bursting with savory, grassy and buttery flavors. And not only do the lemons lend an intense aroma and brighten up the briny mix, the tender chunks of preserved citrus also taste great on their own.

Casablanca Market's simple and delicious Black Olive Tapenade has a rich olive flavor and even, spreadable texture. It's not overly salty like so many supermarket versions, but rather balanced between briny capers, fruity extra-virgin olive oil, savory garlic and an unconventional ingredient: herbs de Provence, an aromatic blend that often includes parsley, thyme, rosemary, savory and marjoram. The herbs act as a counterpoint to keep the spread from tasting cloying or fatty. Instead, the tapenade has light floral notes on top of the grassy-fruity aroma of the olive oil.

Rich, earthy dukkah—a blend of crushed, toasted hazelnuts and spices like cumin, coriander and sesame—is as much an all-purpose seasoning in Egypt as garam masala in India or five-spice powder in China. Villa Jerada's Dukkah is one of the freshest, most aromatic versions we've tried, with a fine texture that's perfect for mixing into dips or for sprinkling over food. The blend tastes prominently of cumin and coriander, with the hazelnuts adding a rich, sweet nuttiness and cayenne rounding out the dukkah with a touch of brightness.

This warming, punchy chili-based spice blend is a staple in traditional Ethiopian and Eritrean fare. It’s commonly used for hearty roasts and stews and includes an aromatic melange of seasonings like cinnamon, nutmeg and clove, which add complexity to its heat-packed chili base. Many store blends of berbere can be a miss, prioritizing heat at the expense of robust layers of spice. In this blend, the black cardamom is particularly noteworthy—it’s less sweet than green cardamom, with a tiny bit of smokiness. The overall effect is savory and spicy, with a wonderful warmth at its core.

​

Nutrient-rich black nigella seeds are used throughout North Africa, the Middle East and parts of India and have an earthy-sweet, woodsy and slightly oniony flavor and a subtle bitterness to wake up the palate. Chances are you've already tasted nigella seeds, whether they were sprinkled on Indian naan or Jewish rye bread. We highly recommend toasting the seeds before adding them to recipes to bring out their aroma and nuanced flavors.

Toasted and ground, Black Nigella Seeds perfect for adding aromatic complexity to spice rubs or finishing salts—try them with other earthy flavors like cumin or turmeric. Sprinkle whole nigella seeds over bread before baking as you would sesame. Their crunchy texture makes them a wonderful garnish for everything from salads to soups to avocado toast; they're a wonderful complement for autumnal foods like roasted squash, or use them as an earthy counterpoint for fresh summer vegetables and bright, zesty salad dressings.

• Net Weight: 3.5 ounces
• Ingredients: Nigella Sativa
• Place of Origin: Morocco

Chermoula is a North African condiment made with plenty of fresh herbs, spices and preserved lemons. Villa Jerada's version is less herb-forward than traditional versions but just as complex, with a base of savory-sweet sun-dried tomatoes. Parsley and cilantro brighten up the sauce, which has a spreadable texture like tomato paste and is rounded out with warm spices and salty, tangy preserved lemons.
Use Chermoula as a spread for burgers, sandwiches or crostini, or mix into a creamy base such as Greek yogurt, sour cream or mayonnaise for a dip. Smear on grilled meat or fish, thin it out with stock to make braising liquid, or make a vinaigrette with Villa Jerada Chermoula, extra-virgin olive oil and either lemon juice or your vinegar of choice.

Not to be confused with the Portuguese piri piri, which this sauce inspired, pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, it got its name because the sauce is so spicy you have to say pepper twice. Pili pili’s flavor centers on the powerful heat of the African bird’s eye chili, rounded out with savory garlic and onion. This one has a golden hue and thick texture—punctuated with bits of the pepper and alliums. It has a slight, bright acidity from the vinegar, which makes it more nuanced and interesting than a typical hot sauce. But don’t let the other flavors fool you—this pili pili packs an extreme amount of heat.

​