4 Best Options to Replace Harissa Spice

Finding the perfect harissa spice substitute can transform any dish from bland to extraordinary in just seconds.

This North African chili paste offers intense heat and complex flavors beloved by many cooks.

The bright red condiment contains a unique blend of roasted peppers, aromatic spices, and herbs that create its distinctive taste profile.

Several pantry staples might work surprisingly well when this fiery ingredient isn't available.

Most alternatives can maintain the essential character of recipes while adding their own special touch.

The beauty of culinary experimentation lies in adapting and personalizing dishes with what's readily accessible.

Every kitchen challenge presents an opportunity for new flavor discoveries that you can proudly share with family and friends.

Read on to learn about excellent alternatives that will save your recipe when harissa isn't within reach.

What Are Alternatives for Harissa Spice?

Harissa spice being absent can be solved by mixing in a different blend that complements the same step. Using it keeps everything moving as planned.

Carraway Seeds & Chopped Red Chilli

Harissa can be easily replaced by making a simple homemade paste with finely chopped fresh red chillies, a pinch of caraway seeds, and enough olive oil to create a pesto-like consistency.

The seeds add an authentic flavor and can remain intact for those who enjoy extra heat in their dishes.

Caraway seeds might not always be in your spice rack, so ground coriander works as an excellent alternative with its similar aromatic quality.

This quick substitution saves trips to specialty stores while still delivering that distinctive North African flavor profile many recipes call for.

My friends from Morocco actually taught me this trick years ago, and now I rarely buy pre-made harissa.

Chipotle Sauce

Substituting chili oil for harissa works beautifully in many recipes that call for spicy heat.

My homemade version offers a similar kick to store-bought options but with a fresher taste and customizable spice level.

The process simply involves infusing good-quality olive oil with dried chilies, garlic, and sometimes cumin or coriander seeds.

These homemade oils last several weeks in the refrigerator and cost much less than specialty products from gourmet stores.

Making your own also lets you adjust the flavor profile to match different dishes - perfect for everything from pasta to roasted vegetables.

Spicy Sauce

Actually, harissa can easily be replaced with any hot sauce already in your kitchen cabinet when recipes call for that distinctive heat.

Tabasco, sriracha, sambal oelek, chili bean paste, or Korean gochujang all work wonderfully as alternatives that bring similar fiery flavors to your cooking.

The key is starting with small amounts that match how much spice you can handle.

Adding more heat gradually lets you control the flavor better than trying to fix an accidentally over-spiced dish.

Most home cooks find these simple swaps actually encourage more experimentation in the kitchen without requiring special shopping trips.

Homemade Harissa

Sweet harissa makes a delicious homemade alternative to the spicy store-bought paste many of us know.

My personal recipe creates a milder flavor that may require larger quantities in dishes than traditional versions.

Making a batch during free moments means having this versatile condiment ready whenever meals need a flavor boost.

The sweet notes balance perfectly with the signature spices, creating a more approachable version for those who find regular harissa too intense.

Children and spice-sensitive adults typically enjoy this adaptation much more than the commercial varieties found in markets.

How to Make a DIY Harissa

A detailed, easy-to-follow guide on how to make your own DIY harissa, a bold, spicy North African chili paste. Homemade harissa is fresh, versatile, and can be adjusted to suit your taste:

Ingredients

• 4-6 dried red chilies (New Mexico, guajillo, or ancho work well)
• 2 roasted red bell peppers (from a jar or homemade)
• 3-4 garlic cloves, peeled
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon ground caraway seeds (optional, but traditional)
• 2-4 tablespoons olive oil, plus more for storing
• 1-2 tablespoons fresh lemon juice (to taste)
• 1 teaspoon salt (adjust to taste)

Instructions

• Step 1: Remove stems and seeds from the dried chilies. Place in a bowl and cover with hot water. Soak for about 20 minutes, or until softened. Drain and roughly chop.
• Step 2: If using fresh red bell peppers, roast them over an open flame or under a broiler until blackened. Place in a bowl, cover, and let steam for 10 minutes, then peel off the skins and remove seeds.
• Step 3: In a food processor or blender, combine the soaked chilies, roasted red peppers, garlic, tomato paste, cumin, coriander, paprika, caraway (if using), lemon juice, and salt. With the motor running, slowly drizzle in the olive oil. Add more oil or a splash of water if needed.
• Step 4: Taste the harissa and adjust the seasoning, add more salt, lemon juice, or olive oil as needed for flavor and texture.
• Step 5: Transfer to a clean jar, smooth the top, and cover with a thin layer of olive oil to keep fresh. Store in the refrigerator for up to 2-3 weeks. Top with more olive oil after each use to maintain freshness.

Adjusting Spice Levels With Harissa Swaps

Swapping harissa for another chili paste or making your own means you can easily control how spicy your dish turns out, just a few small tweaks will help you get the perfect balance of heat and flavor:

• Start Mild, Add Heat: When using a substitute, begin with a small amount and taste as you go, homemade harissa or other chili pastes can be much hotter (or milder) than store-bought versions.
• Mix With Milder Peppers: If your swap is too spicy, blend in extra roasted red peppers or even tomato paste to stretch the flavor and soften the heat.
• Stir in Sweetness: A pinch of sugar or a drizzle of honey rounds out sharp edges and helps calm fiery substitutes.
• Cool It With Dairy: If your dish is hotter than you’d like, add a spoonful of yogurt or a splash of cream to the finished meal for instant relief.
• Use Citrus for Balance: Squeeze in fresh lemon or lime juice for a tangy twist that helps cut through extra heat and brightens up the flavors.
• Add Gradually: Always add your harissa substitute in small spoonfuls, stirring and tasting between additions, to avoid overwhelming your dish.
• Combine Pastes: Mix your chili paste swap with a bit of olive oil or vinegar to dilute the heat and help it spread evenly through sauces or marinades.

Harissa Substitute Queries & Spicy Solutions

1. Will a substitute match the heat and flavor of harissa?

Each substitute varies in spice and taste. Sriracha and sambal oelek offer heat, while adding smoked paprika or cumin can mimic harissa’s complex flavor.

2. Are there mild alternatives for harissa?

Use roasted red pepper spread or mild chili paste for less heat, and add a touch of cumin or coriander for harissa-like depth.

3. Can I make a homemade harissa substitute?

Yes, blend roasted red peppers, garlic, olive oil, smoked paprika, cumin, and cayenne pepper to create a quick homemade harissa replacement.

4. Is harissa powder a good replacement for harissa paste?

Harissa powder works in most recipes, just mix it with a bit of olive oil or water to form a paste.

5. Are there North African or Middle Eastern substitutes for harissa?

Try Moroccan chili paste or Tunisian chili sauces, which offer a similar regional flavor profile and spiciness.

6. Can I use hot sauce as a substitute for harissa?

Yes, but start with a small amount, as hot sauces vary in heat and acidity. Add spices to balance the flavor.

7. What’s the best substitute for harissa in marinades?

Sriracha, chili garlic sauce, or a mix of paprika and cayenne with olive oil all work well in marinades needing a harissa-like kick.