For those of you who aren’t down with the spice trend, sriracha is so over. (Not that we still don’t adore it on absolutely everything, but there are other hot sauces to try!) If you haven’t been introduced to harissa, then it’s time you two met.

Harissa is a spice blend that comes in powdered, paste and liquid forms. Harissa is sourced from Tunisia, which is the very northern country on the African continent. Bordering the Mediterranean sea, Tunisia has a rich culinary history that takes inspiration from Morocco, Italy, France, Spain, Greece, and Egypt.

Harissa is the child of the many spice trades that passed through Tunisia. It’s rare you’ll find such a unique blend of spices that take inspiration from so many corners of the globe. Caraway, sumac, cumin, coriander, garlic, vinegar powder, paprika, and numerous varieties of chilies… it all blends together so elegantly. Flavors are balanced so well you could put it on a scale.

The powder by itself makes for a fantastic rub, but it also works as a wet rub, marinade, or dipping sauce when whisked with a bit of olive oil and vinegar. Chefs in France and Germany are utilizing it in aioli for aromatic dips and spreads. Bakers in the Middle East give flatbreads a bit of pop with a delicate dusting of this brick red powder. Israeli falafel vendors keep harissa in shakers for customers to spice up their meals. An amazing all-purpose blend if there ever was one.