Belazu Harissa & Pesto
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
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.
Visit Belazu ↗More good things.
Earthy, woody and mushroomy, with the mild, gently nutty character of summer truffle — softer and less pungent than winter black or white truffle.
Light, crisp and very thin, with toasty baked-bread flavour, a fruity backbone of extra-virgin olive oil and a gentle, rounded garlic warmth on the finish. Savoury but never aggressive.
Crunchy and delicate, with sun-ripened tomato sweetness, a herbal lift of basil and oregano, mild garlic and onion and a whisper of paprika, all kept gentle and balanced.