North African Duo- Red Harissa and Green Harissa

Red Harissa: Dried chillies, Garlic, Sunflower oil, Cumin seeds, Coriander seeds, Acetic acid, Sodium Benzoate

Green Harissa: Parsley, Coriander, Onion, Garlic, Cumin Seeds, Coriander Seeds, Sunflower Oil, Vinegar, Sodium Benzoate

Red Harissa:
- Pasta: Stir 1 tbsp into sautéed veggies + boiled pasta, finish with heavy cream
- Marinade: Rub onto chicken, fish, or paneer before grilling
- Dip: Serve alongside pakoras, samosas, or flatbread
- Stews & soups: Add a spoonful for smoky, spicy depth
- Roasted veg: Toss with harissa before roasting for a North African twist

Green Harissa:
- Fried rice: Sauté garlic in butter, add green harissa + veggies, toss with boiled rice
- Dip: Pairs brilliantly with pakoras, samosas, hummus, or pita
- Pasta: Stir into pasta with olive oil and parmesan for a herb-forward kick
- Spread: Use inside wraps, sandwiches, or rolls
- Dal & curries: Swirl in at the end for fresh, tangy heat

Harissa has roots in the Arabic verb harasa meaning "to pound" or "break into pieces." That's exactly how it's made: sun-dried chillies and aromatic spices pounded and emulsified with oil. Born in Tunisia, Red Harissa became a staple across North African and Moroccan kitchens over centuries. Green Harissa is its fresher, herb-forward counterpart built on parsley, coriander, and green chillies instead of dried reds, popular in Moroccan cooking as a marinade and finishing sauce. The North African Duo gives you both: fire and freshness, red and green, one from Tunisia, one from Morocco. Chilzo makes both with Himalayan salt and high-quality ingredients, in small batches, fresh.

✓ Two authentic North African sauces
✓ Infused with Himalayan salt for a cleaner, more layered heat
✓ Natural, high-quality ingredients — no artificial flavours or additives
✓ Made in India, in small batches, always fresh
✓ Endlessly versatile: dal, pasta, rice, dips, grills, wraps both sauces do it all