Chaouya harissa — green chillies and fresh herbs

Thala chaouya harissa is a green harissa in the tradition of the Aurès region of Algeria. It is made from fresh green Serrano chillies grown on the plains of Kabylia, with fresh herbs. The taste is greener and sharper than red harissa, with heat that builds clearly. Made by hand in the village of Thala Bouzrou, with no additives or preservatives. The olive-green colour, visible through the jar, sets it apart on the shelf at once.

Shoppers use it like a classic harissa: in stews, chorba, tagines, couscous, or spread in a sandwich and on flatbread. It also goes with grilled meat and fish, and blends into yoghurt or olive oil for a quick sauce. Customers who know eastern Algerian cooking recognise it at a glance.

Why list it

• A green harissa, rare on shelves: it complements the red Berber harissa without competing with it.
• Fresh green chillies and fresh herbs, wood-fire cooked: a distinctive taste profile.
• Meets a specific demand from customers with roots in eastern Algeria.
• Clear glass jar and an eye-catching green colour.
• Two sizes available: a small trial jar and a family size.

Serving tips

One spoonful in a sauce, a broth or a marinade; try it on grilled fish or in an omelette sandwich. On the shelf, place it side by side with Thala Berber harissa to show the red and green pair. Once opened, keep refrigerated.