Harissa Paste
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 171 kcal | 9% |
| Fat | 14.0 g | 20% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 7.1 g | 3% |
| of which sugars | 5.1 g | 6% |
| Fibre | 3.9 g | — |
| Protein | 2.1 g | 4% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red Pepper (62%), Rapeseed Oil, Onion Purée, Concentrated Lemon Juice, Balsamic Vinegar of Modena (Red Wine Vinegar, Grape Must), Red Chilli Puree (2.5%), Dried Red Bell Pepper (2.0%), Smoked Paprika, Garlic Purée, Dried Chilli Flakes, Salt, Colour: Paprika Extract, Coriander Powder, Cumin Powder, Caraway Seed, Clove Powder. Suitable for vegans.
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Harissa sauces”: 1.36 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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