Harissa

Harissa is a North African hot chili paste, originating from Tunisia. It is typically made from a blend of roasted red peppers, chili peppers, garlic, cumin, coriander, and olive oil, though recipes vary widely. The intensity of the heat can range from mild to very spicy depending on the type and quantity of chilies used.

Manufacturers use harissa as a flavouring ingredient to add a spicy, smoky, and complex taste to a wide range of savoury foods. It is commonly found in dips like hummus, marinades for meats and vegetables, stews, soups, and sauces. Its vibrant red colour also contributes to the visual appeal of dishes.

Harissa is not typically classified as a food additive in the UK and is therefore not listed on the Register of Food Additive Authorisations. Its health implications are primarily related to its constituent ingredients, such as chilies and spices. Capsaicin, the compound in chilies that provides heat, has been studied for various physiological effects, but evidence regarding specific health benefits or risks at typical consumption levels is mixed and often requires more research. Regulatory bodies like EFSA have evaluated capsaicin, but it is not an additive requiring a specific ADI in this context.