Originally from Tunisia, this hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there.
Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect.
