Stews & Braises
Best: Calabrian chili paste (1:1) or harissa powder→paste.
Why: Balanced heat; blends into liquid without excess sweetness.
When dinner calls for harissa and the jar is empty, don’t panic. With a few pantry stand-ins, you can get close to that North African warmth—chile heat rounded with cumin, coriander, caraway, garlic, and a lift of lemon. Let’s help you choose the right swap for your dish, fast.
TL;DR Decision Box
- Closest 1:1: Harissa powder mixed with oil + a splash of lemon juice → paste (2–3 tsp powder + 1 Tbsp oil + 1–2 tsp lemon). Use in stews, marinades, and dressings.
- Best in a pinch (neutral, no sweetness): Sambal oelek + cumin + coriander (¼ tsp each per Tbsp sambal). Great in soups/stews, marinades.
- Italian-leaning dishes: Calabrian chile paste + pinch cumin (optional). Fruity heat; lovely in pasta, seafood, dressings.
- Smoky option: Chipotle in adobo + lemon zest; add cumin & coriander to steer the flavor. Use sparingly—very smoky.
- Only if adjusted (sweeter, funky): Gochujang thinned with oil + lemon juice, plus cumin & coriander. Avoid for classic Maghrebi flavor, but works in glazes.
- DIY from scratch (5 min): See quick recipe below.
Avoid pure chili flakes in oil without spices—you’ll miss harissa’s cumin/coriander/caraway backbone and get flat heat.
What makes harissa harissa? Traditionally Tunisian, harissa is a chili paste built on hot peppers plus cumin, coriander, caraway, garlic, and olive oil; brightness (lemon) and smokiness vary by maker.
Those core spices—especially the cumin/coriander/caraway trio—are why generic chili pastes need a little tweaking to taste “harissa-ish.”
In the US, this condiment is usually purchased pre-made. Though in locations like Morocco and Tunisia, it is typically homemade.
The consistency between harissa sauces varies from chunky to smooth, depending on the brand and whether or not it’s homemade.
Use harissa to marinate chicken or lamb, stir into stews and couscous, whisk into dressings or yogurt, or spoon over roasted vegetables and eggs.
Regional styles and brands vary in heat and acidity—Tunisian versions tend to run hotter; Moroccan blends may lean citrusy—so taste, then thin with oil or lemon juice as needed.
How to: Mix 2–3 tsp harissa powder + 1 Tbsp olive oil + 1–2 tsp lemon juice. Rest 5 minutes to bloom.
Works in: marinades, dressings, roasted veg, soups.
Notes: Taste and add a pinch of cumin/coriander if your blend is light on spice.
How to “harissa-fy”: 1 Tbsp sambal + ¼ tsp cumin + ¼ tsp coriander + tiny pinch caraway (if you have it) + ½ tsp lemon juice.
Works in: stews, braises, chicken marinades.
Avoid in: dishes where the sweetness must be zero and the texture ultra-thick—add a bit of tomato paste to thicken if needed.
How to “harissa-fy”: 1 Tbsp paste + ¼ tsp cumin (optional) + squeeze of lemon.
Works in: pasta, seafood, salad dressings, and pizza drizzle.
Notes: Naturally a touch fruity; not as earthy as harissa without the cumin.
How to: Mince 1 chipotle + 1 tsp adobo + ¼ tsp cumin + ¼ tsp coriander + lemon zest. Thin with olive oil.
Works in: chili, beans, grilled meats.
Avoid in: classic North African dishes—the smoke changes the profile.
How to: 1 Tbsp gochujang + 1 tsp olive oil + 1 tsp lemon juice + ¼ tsp cumin + ¼ tsp coriander.
Works in: glazes and sheet-pan dishes where a little sweetness is okay.
Avoid in: traditional couscous/tagines.
How to: 1 Tbsp tomato paste + ½–1 tsp red pepper flakes (or mild chili powder) + ½ tsp each cumin & coriander + pinch caraway + 1 small grated garlic + 2 tsp olive oil + 1 tsp lemon juice.
Works in: dressings, roasted veg, burgers.
Notes: Not authentic, but surprisingly close for everyday cooking.
How to: Mix 1 tsp berbere + 2 tsp olive oil + 1 tsp lemon juice + small grate of garlic to make ~1 Tbsp paste. Start at ½ the harissa amount, then adjust.
Works in: stews, lentils, roasted veg, lamb/chicken marinades.
Notes: Add pinch cumin + coriander (and a little tomato paste) for body and a more harissa-like profile.
How to: Mix 1 tsp ras el hanout + 1 tsp tomato or red pepper paste + 2 tsp olive oil + squeeze lemon = ~1 Tbsp paste.
Works in: chicken marinades, grain bowls, dressings, roasted veg.
Avoid in: Dishes needing strong chili heat unless you add flakes.
Notes: Boost heat with ¼–½ tsp chili flakes; a pinch of caraway nudges it closer to harissa.
How to: Soak 1–2 anchos in hot water 15 min; purée with 1 Tbsp soak liquid + 1 tsp olive oil + pinch cumin/coriander + lemon + salt. Use 1 Tbsp purée = 1 Tbsp harissa.
Works in: braises, bean dishes, marinades, stews.
Notes: Add cayenne or fresh chili for kick; a pinch of caraway adds the signature note.
How to: Grind ¼ tsp caraway; mix with 1 tsp unsweetened chili powder + pinch cumin + pinch coriander + 2–3 tsp olive oil + 1 tsp lemon + tiny grated garlic. Yields ~1 Tbsp paste (1:1).
Works in: roasted veg, quick dressings, rubs.
Notes: Heat varies by chili powder—adjust with chili flakes; add tomato paste if you need a thicker texture.
Why these spices? Cumin + coriander + caraway are repeatedly cited as hallmark harissa aromatics.
Best: Calabrian chili paste (1:1) or harissa powder→paste.
Why: Balanced heat; blends into liquid without excess sweetness.
Best: Calabrian paste + pinch cumin/coriander; or sambal oelek (1:1) + spices.
Why: Disperses well in oil/acid; clean chili flavor.
Best: Harissa powder→paste; DIY pepper paste.
Why: Clings to veg; roasts without burning.
Best: Chipotle in adobo (½–¾ amount) or smoked harissa.
Why: Smoky depth; great for marinades.
Best: Gochujang (slightly less than 1:1) + lemon for brightness.
Why: Shiny, spicy-sweet finish.
Harissa = chili-oil paste with warm spices; gochujang = fermented chili paste with soy + rice—sweeter, umami, thicker.
Heat varies by brand and pepper variety; many pastes are medium with a warm, lingering finish. Start small and build.
Flavorful, but the Sichuan peppercorn + crunchy garlic profile sends the dish in a different direction—save it for noodles and eggs.
Yes—hydrate powder with oil and a little acid to mimic paste; bloom 5 minutes before using.
Calabrian chili paste, 1:1. Add a pinch of cumin + coriander (or caraway) to match harissa’s warm spice. Quick alternates: sambal oelek + cumin/coriander (1 Tbsp + ¼ tsp total spices), harissa powder mixed to a paste, or chipotle in adobo (use ½–¾ the amount for less smoke).
Stir into a paste: 2 tsp chili flakes, 1 tsp mild paprika, ½ tsp cumin, ½ tsp coriander, pinch caraway, 1 small grated garlic, 2–3 tsp olive oil, 1–2 tsp lemon juice, salt. Use 1 Tbsp paste = 1 Tbsp harissa.
No harissa on hand? This guide gives you fast, reliable swaps for every situation—from marinades to yogurt sauces—plus exact ratios and when to avoid a substitute. If you’re missing anything else, browse our full Ingredient Substitutes hub for quick 1:1 ideas across dairy, spices, sauces, baking, produce, and more.
