Harissa // EnTube // Los Angeles, CA
An ancient, North African paste, harissa is like a souk in a spoonful: heaps of sun-dried peppers, mountains of fragrant spice, pulverized into paste. It’s as common as ketchup in Tunisia, but a rare sight here in the land of, well, ketchup (which is actually Chinese — but we’ll get to that another time). Thankfully, there’s EnTube. The eponymous packaging isn’t the only modern touch: EnTube’s special mix adds the Amazonian Acerola berry, a citrusy powerhouse of Vitamin C. Clear out your cupboard — ketchup, mustard, hot sauce — harissa can replace it all. Drizzle on meatballs, or mix right into them: blend with ground lamb, minced onion, breadcrumbs, and egg, ball up, sear quickly, then simmer in tomatoes (and more harissa) for twenty minutes until cooked.