Belazu Harissa & Pesto
Pick a flavour above to see its tasting note & price.
Belazu
Belazu began in 1991 when co-founder George brought a haul of fresh Provençal olives back to London; more than thirty years on it is one of the UK's most trusted names in Mediterranean and Middle Eastern ingredients, known for working hand-in-hand with its growers for decades. Rose Harissa, prepared to a closely held recipe since 1995, is the product that put the brand on chefs' shelves — Yotam Ottolenghi calls for it by name in his books — combining roasted red peppers and smoked paprika with chilli and a distinctive note of dried rose petals.
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Earthy, woody and mushroomy, with the mild, gently nutty character of summer truffle — softer and less pungent than winter black or white truffle.
Nutty, wheat-forward base from the germe di grano; a gentle, building chilli warmth rather than aggressive heat; faint earthy colour from red beet powder.
Earthy, mushroomy and subtly savoury truffle over a rich nutty-wheat base; the egg gives a tender, golden bite.