Types of Harissa: Rose, Green and More Explained
Harissa has moved from specialist delis to everyday shopping lists, and the shelf has grown with it. Rose harissa, green harissa, smoked chilli harissa: customers now ask what the difference is before they buy. Here is a plain guide to the main types, and what each one is good for.
What is harissa?
Harissa is a chilli paste from North Africa, most closely linked with Tunisia. A traditional version blends dried red chillies with garlic, olive oil and warm spices such as caraway, coriander seed and cumin. It is smoky, earthy and hot, and it is used as a condiment, a marinade and a seasoning for stews, roast vegetables, eggs and grilled meat.
Rose harissa
Rose harissa adds rose petals or rose water to the classic paste. The rose does not make it sweet. It softens the heat and adds a floral, rounded finish, which makes rose harissa one of the easiest types to cook with. Belazu Rose Harissa Paste is the best-known version and the one most customers ask for by name.
Use it for: roast chicken, lamb, roasted carrots and pumpkin, stirred through yoghurt as a dip.
Green harissa
Green harissa swaps dried red chillies for fresh green ones, blended with soft herbs such as coriander, parsley and mint. It is brighter, fresher and grassier than red harissa, closer in spirit to a chilli pesto. Ottolenghi Green Harissa is a good example. Try it in the tenderstem broccoli and green harissa frittata.
Use it for: fish, eggs, grain salads, spooned over grilled vegetables.
Other harissa flavours worth knowing
- Rose, pomegranate and lemon: Ottolenghi's version adds sharpness and fruit. It stars in the pomegranate and lemon harissa sticky sausages.
- Orange harissa: Ottolenghi Sticky Orange Harissa leans sweet and citrusy, good as a glaze.
- Smoked chilli harissa: Belazu Smoked Chilli Harissa brings more smoke and depth.
- Harissa sauce: Ottolenghi Kalamata Olive Harissa Sauce is a looser, pour-over style.
Harissa vs green shatta
Shatta is a fresh chilli condiment from the Levant, often confused with green harissa. It is simpler: chillies, oil, vinegar or lemon, and salt, without the spice blend. Expect sharper, cleaner heat. Ottolenghi Green Chilli Shatta sits well beside the harissas on shelf.
How hot is harissa?
Heat varies by brand and type. As a rough guide, green and rose harissa are the gentlest, classic red harissa is medium to hot, and smoked chilli versions sit at the hotter end. Suggest customers start with a teaspoon and build up.
Stocking harissa
A three-jar set of rose, green and one fruit-led harissa covers most customer requests and makes an easy upsell. Recipe cards help: the spicy meatball and bucatini pasta bake is a crowd-pleaser. Browse the Ottolenghi range and the Belazu range, or apply for a wholesale account to see trade pricing.