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Harissa – a very spicy paste made from chili peppers, garlic, extra virgin olive oil, a dash of vinegar, and salt. It is a staple of Moroccan, Tunisian, Turkish, and Algerian cuisine. It is often served as an appetizer for dipping grilled meat.

Harissa can be added to virtually anything, from marinades, appetizers, salads, soups, and even dinner dishes (goulash, couscous, pasta). Combining harissa with plain yogurt makes a perfect marinade for poultry and pork.

The sauce’s spicy flavor can be toned down by diluting it with olive oil. This stems from the fact that capsaicin, the chemical responsible for the heat in chili peppers, is soluble in fats (and alcohol).

Sesame paste is made from roasted white sesame seeds. The paste can be added to salad dressings, sauces, and marinades.