Harissa

Harissa is a North African chilli paste, usually made with dried chillies, garlic, oil and spices such as cumin and caraway. Some versions include tomatoes, herbs or preserved lemon, so the flavour and heat differ between jars.

Stir a little into soups, stews or tomato sauce, or rub it over vegetables before roasting. For a quick marinade, mix it with olive oil and lemon juice; add it gradually, since its heat can build as it cooks.

It adds warmth to shakshuka, couscous and lentil soup, and works well with roasted carrots, aubergine or chickpeas. You can also stir a small spoonful into yoghurt for a cooling dip.

Keep harissa paste in a clean, tightly closed jar in the fridge and use a clean spoon each time. If you make it at home, refrigerate it promptly and use it within a few days.

For a similar chilli-and-spice flavour, mix chilli flakes or chilli paste with a little cumin, coriander and garlic. The result will not taste exactly like harissa, but you can adjust the heat and spice balance as you cook.

It can be: harissa contains 1120 mg of sodium per 100 g, though you usually use much less than that. Taste your dish before adding extra salt.

Harissa ranges from fairly mild to very hot, depending on the chillies and recipe. Start with a small amount, taste the dish, then add more if you want a stronger chilli kick.