Berber harissa — wood-fire cooked

Thala Berber harissa is made from fresh, seasonal red Serrano chillies grown on the plains of Kabylia. The chillies are cooked over a wood fire, which gives the paste a smoky note that industrial harissa lacks, then worked by hand in the village of Thala Bouzrou. The recipe follows Algerian know-how, with no additives or preservatives. The texture is that of an orange-red chilli purée, visible through the jar.

At home, harissa lifts stews, couscous, chorba, tagines and meat marinades. Shoppers thin it with a little broth or olive oil to serve with couscous, spread it in a sandwich or mix it into mayonnaise. It is the reference condiment of North African cooking, found in most of the households concerned.

Why list it

• Harissa is the most sought-after North African condiment; this one stands out for its fresh chilli and wood-fire cooking.
• Clear glass jar, more premium than a tube or a tin.
• Two sizes on the market: a small trial jar and a family jar.
• Sells with couscous, chakchouka and Thala mechouya salad.
• Steady rotation all year, with a peak at Ramadan.

Serving tips

One spoonful in a sauce or a marinade is enough; thin it in couscous broth to serve at the table. On the shelf, place it with harissa and condiments at the head of the North African aisle, next to Thala chaouya harissa. Once opened, keep refrigerated.