Harissa and Spice

Spice up your mid-week dinner with our Harissa and Spice bundle.

Orange Harissa
A harissa built around Valencian oranges – citrusy, a little sweet, and warmly spiced. Marinate chicken or lamb before roasting, spoon over fish, stir through butter beans, swirl into yoghurt. Wherever you’d use harissa, this works – and then some.

Green Harissa
Harissa is a spicy chilli paste that brings an earthy heat to food. Our Green Harissa does the same, with an added zing. Jalapenos, green peppers and fermented green chillies create a complex heat that doesn’t bite your head off. Loosen with olive oil and drizzle over dips and salads for some spicy acidity. It’s also a delicious way to liven up a cheese toastie.

Pomegranate, Rose and Preserved Lemon Harissa
Harissa is a spicy chilli paste that brings an earthy heat to food. Our Pomegranate and Lemon Harissa bring both heat and brightness. With floral notes from rose petals, a tangy kick from preserved lemon, and a sweet touch of pomegranate. A spoonful will do all the hard work for you.

Aleppo and Other Chillis Blend
Why bother with ten different chilli spices when you can have it all in one? Think of this as your Ottolenghi everything blend – a balance of heat, smoke and fruitiness. Use where you would chilli flakes, Aleppo chilli or red pepper flakes. Blend with butter and melt over meats or spice up garlic bread. Or sprinkle over a dish to finish. It pulls everything together.

Sweet and Smokey Blend
Our Sweet and Smokey Blend warms everything up. It pulls together savoury, smokey and sweet to build layers (upon layers) of flavour. The touch of sweetness creates a caramelised glow when roasted. Try it as a steak rub, tossed over vegetables or as a finishing salt. Our favourite way? Caramelised bacon jam.