Harissa
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 344 kcal | 17% |
| Fat | 12.0 g | 17% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 33.6 g | 13% |
| of which sugars | 8.9 g | 10% |
| Fibre | 0.00 g | — |
| Protein | 13.1 g | 26% |
| Salt | 0.46 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried Chillies (39%). Paprika (15%), Dried Garlic, Onion Granules, Ground Cumin, Dried Red Bell Peppers (5%), Natural Lemon Flavouring, Smoked Paprika, Caraway Seed (4%), Ground Coriander Seed, Salt, Oregano.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.