Harissa is the New Sriracha

By F&W Editors Posted November 06, 2014

If Ron and Leetal Arazi of NYShuk get their way, every pantry in America will be stocked with harissa.

If Ron and Leetal Arazi of NYShuk get their way, every pantry in America will be stocked with harissa. The Brooklyn-based artisans make the spicy North African sauce traditionally, by hand, with excellent chiles and incredible spices. Here, James Beard Award–winning videographer Liza de Guia of Food Curated goes behind the scenes to get a peek at how these Israeli expats are changing the way we think about condiments.

For more video by Food Curated for F&W, go to F&W’s Artisan Hub.

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