The 6 Best Substitutes for Harissa
Your expert guide to finding the perfect alternative harissa to keep your dishes spicy and flavorful.
Harissa is a fiery and aromatic North African chili paste that adds incredible depth to any dish. But what do you do when you don't have any on hand? Don't worry. This guide will walk you through the best substitutes for harissa, from easy pantry swaps to a simple homemade version, ensuring your meal is anything but bland.
From My Journal: Flavors of the Spice Route
During my formal hospitality training in Oman, I was immersed in the world of complex spice pastes. The air in the souks was thick with the scent of cumin, coriander, and roasting chiles. While harissa is North African, its soul—the artful blending of heat, smoke, and aromatic spices—is something I came to deeply understand and respect. This guide is born from that experience, connecting the dots between global flavors to help you find the perfect alternative harissa for your kitchen.
What is Harissa?
Harissa is a spicy and aromatic chili paste that is a staple in North African cuisines, particularly from Tunisia. Its base is typically a blend of roasted red peppers and Baklouti peppers, combined with garlic, olive oil, and a signature mix of spices like cumin, coriander, and caraway. The result is a paste with a deep, smoky, and slightly sweet flavor profile that is incredibly versatile. For a deeper dive into its origins, you can explore this guide to harissa from Bon Appétit.
The 6 Best Harissa Substitutes
Here are six fantastic options to use as a substitute for harissa, ranked for their effectiveness and ease of use.
1. Sriracha
This popular Thai hot sauce is a great pantry staple. It's spicy and tangy but lacks harissa's signature smokiness. To compensate, mix a pinch of smoked paprika into the sriracha before using. It's an excellent, accessible stand-in for marinades and sauces.
2. Sambal Oelek
An Indonesian chili paste made from raw red chiles, salt, and a touch of vinegar. It has a pure, bright chili flavor that mimics harissa's foundational heat. To make it a better substitute, stir in a pinch of ground cumin and coriander. Learn more about its unique properties from this guide on Serious Eats.
3. Chili Garlic Sauce
Similar to sambal oelek but with a strong garlic punch, this sauce aligns well with harissa's aromatic complexity. Like sriracha, it benefits from a dash of smoked paprika or liquid smoke to add that crucial smoky note.
4. Red Pepper Flakes
The most customizable pantry option. For every teaspoon of harissa, create a paste by mixing 1 teaspoon of red pepper flakes with ½ teaspoon of smoked paprika, a pinch of cumin, and a few drops of olive oil. This is a great alternative harissa for dry rubs.
5. Berbere
This complex Ethiopian spice blend offers a similar flavor profile with notes of chili, garlic, fenugreek, and other warm spices. It's not a paste, but it can be mixed with olive oil and tomato paste to create a fantastic substitute for stews and marinades.
6. Homemade Harissa Paste
The best way to get the authentic flavor is to make it yourself! It's easier than you think. This video from Food & Wine shows a simple, classic recipe.
Harissa Substitutes at a Glance
| Substitute | Heat Level | Smokiness | Best Use |
|---|---|---|---|
| Sriracha | Medium-High | Low (add paprika) | Marinades, sauces |
| Sambal Oelek | High | None (add spices) | Soups, stir-fries |
| Chili Garlic Sauce | Medium-High | Low (add smoke) | Condiments, stir-fries |
| Red Pepper Flakes | Adjustable | None (add paprika) | Dry rubs, seasoning |
| Berbere | Medium | Low | Stews, marinades |
| Homemade Blend | Adjustable | High | All-purpose |
Frequently Asked Questions
For ease and accessibility, Sriracha mixed with a pinch of smoked paprika is the best quick substitute. For the most authentic flavor, making a homemade blend is your best option.
Yes, but you'll miss the complexity. Most hot sauces are vinegar-based and lack the smoky, earthy notes of harissa. Add spices like cumin and smoked paprika to get closer to the original flavor.
No. While both are red chili pastes, gochujang is a Korean fermented paste that is distinctly sweet and savory. Harissa is North African and has a smoky, earthy flavor profile without the fermented funk.
