Rose petals are one of over forty spices added to give this paste its unique aroma and complex, yet unmistakably spicy, taste. Harissa was originally a staple of Tunisian cooking but is used throughout North Africa as a seasoning or condiment. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat.

Matthew Fort, Guardian Nov 2004

"Small but sexy ; a good stocking stuffer. Made to liven cousous, naturally, but that warm spicy perfumed cocktail of chilli, coriander, caraway, garlic,olive oil and rose petals, will lift many a more mundane creation."

Nigella Lawson, Good Food Magazine Jan 2005

"All I want for Christmas .... I'd love a year's supply of gift wrapped Belazu's rose harissa. I find it exotic and wonderful and as I use it so much I'm always running out."

COOKING TIPS

• Where to start? Obviously it is perfect for adding to traditional North African tagines and for stirring into couscous but this is an extremely versatile product so don't restrict its uses to one-off meals or exotic recipes.
• Why not use a teaspoonful to add fire to a pasta sauce like Bolognese? Or to soups for an exotic finishing touch?
• It makes a delicious marinade for a chicken breast or lamb shanks (simply combine with olive oil and lemon juice, for example) and is fantastic smothered over barbecued meats prior to cooking or into the sauces that accompany them.
• Try it with grilled meat and fish like a relish or to pep up roasted vegetables.
• Easier still, and spicily delicious, is to combine a spoonful of harissa with several tablespoons of créme fraîche and a handful of chopped coriander for an instant dip.