Rehydrated Paprika and Red Chilli Peppers, Sunflower Oil, Soya Oil, Garlic, Salt, Mixed Spices, Rose Petals, Acidity Regulator: Citric Acid A slow-burning chilli heat, balanced with a sweet smokiness that adds a real depth of flavour to any dish. Traditionally used to add a piquant kick to stews, soups and couscous. It also works well stirred into yogurt to make a sauce or dressing. The name Harissa comes from the Arabic harasa, meaning to pound or break into pieces'. It is not far from a straight translation of the Italian pestare, to 'pound' or 'crush' - which is where we get the word 'pesto' from. Usages: Dollop on eggs or avocado toast Mix with yogurt as a marinade Add into burger mix Marinade meat, fish and vegetables