Harissa
Tunisia (origin); Morocco and Algeria (adopted and adapted)
Harissa is North Africa's foundational chilli paste — a blend of dried red chillies (baklouti for Tunisian; a mixture of dried birds and medium chillies for Moroccan), garlic, caraway seeds, coriander seeds, and olive oil, processed to a smooth, deep-red paste. It is the universal heat condiment of Tunisia and a significant presence in Moroccan and Algerian cooking. The caraway seed distinguishes harissa from other global chilli pastes — its slightly anise, medicinal note is unique to the North African tradition and what makes harissa immediately identifiable. Tunisian harissa is typically hotter than Moroccan; Moroccan harissa often includes preserved lemon for additional complexity. Both versions are sold in tubes and tins across North Africa and are essential table condiments.