The red chili pepper paste traditionally associated with Tunisia is called harissa.
Harissa is made from red chilies combined with ingredients such as garlic, olive oil, salt, and spices. Caraway, coriander, and cumin are particularly characteristic seasonings, though recipes differ between regions and producers.
The paste is used in Tunisian and wider North African cooking as a condiment, marinade, or ingredient in soups, stews, couscous, and sauces. It can range from moderately hot to intensely spicy, depending on the chilies and preparation.
Harissa is often confused with zhug, a green or red chili sauce associated with Yemen and other Middle Eastern cuisines. Harissa’s strongest culinary association is with Tunisia and the Maghreb, while commercial versions may contain preservatives or vinegar not found in traditional preparations.