MyTastr

Best harissa, according to chefs

Three picks, each tied to a named taster and a public source — from Molly Baz, Max Falkowitz and Jessica Block. Recommendations come from bonappetit.com, seriouseats.com and sporked.com.

International Pantry · The ranking

  1. 1
    Top pick

    NY Shuk Harissa (Preserved Lemon or Signature)

    Chosen by
    Also chosen by
    “The harissa paste to end all harissa pastes”: a concentrated, jammy red-pepper base, and the only condiment with a permanent spot in her fridge. She prefers the preserved-lemon version. Max Falkowitz calls the NY Shuk line the place to “dive into the harissa deep end.”
    Where to buy · nyshuk.com ↗Instacart ↗Source: bonappetit.com ↗
  2. 2

    Mina Harissa (Spicy or Mild)

    Chosen by
    Also chosen by
    “A commendable all-purpose harissa that’s loose enough to use as a dip all on its own.” Sporked rated the spicy version 7/10 as the best sauce-style harissa.
    Where to buy · Amazon ↗Instacart ↗Source: seriouseats.com ↗
  3. 3

    Zwïta Smoky Harissa

    Chosen by
    Best of the best in Sporked’s harissa tasting (9.5/10): “super salty and packed with flavor… the smokiness brings it to the next level.”
    Where to buy · Amazon ↗Instacart ↗Source: sporked.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best harissa, according to chefs?
MyTastr’s top pick is NY Shuk Harissa (Preserved Lemon or Signature), chosen by Molly Baz (Cook This Book). “The harissa paste to end all harissa pastes”: a concentrated, jammy red-pepper base, and the only condiment with a permanent spot in her fridge. She prefers the preserved-lemon version. Max Falkowitz calls the NY Shuk line the place to “dive into the harissa deep end.” Source: bonappetit.com ↗
What are the other top picks for harissa?
No. 2 is Mina Harissa (Spicy or Mild), chosen by Max Falkowitz (Serious Eats). No. 3 is Zwïta Smoky Harissa, chosen by Jessica Block (Sporked). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More international pantry

See every ranking →