REGIONAL STANDARD FOR HARISSA (RED HOT PEPPER PASTE)
CODEX STAN 308R-2011
1. SCOPE
This standard applies to harissa (red hot pepper paste) as defined in Section 2, manufactured and intended for direct
human consumption.
It does not apply to other traditionally-prepared types of harissa.
2. DESCRIPTION
“Harissa” designates the preserved pulp of fresh red hot pepper, of the Capsicum annuum variety, concentrated and
with the composition provided for in Section 3 and preserved using thermal treatment only.
3. INGREDIENTS AND QUALITY FACTORS
3.1 Ingredients
- Fresh red hot peppers of the Capsicum annuum variety
- Fresh garlic
- Coriander
- Caraway
- Salt
3.2 Quality factors
3.2.1 Ingredients
The peppers used in the preparation of processed Harissa shall be sufficiently ripe, wholesome, with a deep red colour,
free of spoilage, rot and impurities and free of insects.
3.2.2 Final product
[Link] Sensory factors
- Natural homogenous red color with a minimum of color on a “hunter” scale of the value of a/b not less than 1/4
and free of black particles.
- The taste shall be typical to the product, spicy (hot), free from bitterness or burned taste or any other foreign
taste.
- The smell shall be typical of the product and free of foreign smells.
[Link] Consistency/texture
The final product shall be free of crusts and seeds using a 2 mm sieve.
[Link] Acidity
Total acidity, expressed as citric acid, shall not exceed 3.6% of total dry residues.
[Link] Dry extract
Dry extract shall be not less than 14% of total soluble solids (excluding salt)
[Link] Added salt
The percentage of added salt shall not exceed 1.5% of dry weight basis.
[Link] Acid insoluble ash
The percentage of acid insoluable ash shall not exceed 0.15% of the total weight of dry extract.
Adopted 2011. Subject to endorsement by CCFL, CCFA and CCMAS.
2 Harissa (CODEX STAN 308R-2011)
4 FOOD ADDITIVES
No food additives may be used in harissa.
5 CONTAMINANTS
The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants
and Toxins in Food and Feed (CODEX STAN 193-1995).
The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the
Codex Alimentarius Commission.
6 FOOD HYGIENE
It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance
with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex
texts such as Codes of Hygienic Practice and Codes of Practice.
The products should comply with any microbiological criteria established in accordance with the Principles for the
Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7 WEIGHTS AND MEASURES
7.1 Fill of Container
Minimum Fill
(a) The container should be well filled with the product, which should occupy not less than 90% (minus any
necessary head space according to good manufacturing practices) of the water capacity of the container. The water
capacity of the container is the volume of distilled water at 20˚C, which the sealed container will hold when completely
filled.
(b) Flexible containers should be filled as full as commercially practicable.
8 LABELLING
The product covered by the provisions of this Standard shall be labelled in accordance with the latest edition of the
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific
provisions apply:
The name of the product shall be “harissa”.
9 PACKAGING AND STORAGE
Harissa must be packed in suitable and clean containers, tightly closed, and all materials in contact with the product
must be authorized for use in food packaging.
10 METHODS OF ANALYSIS AND SAMPLING
To be completed.
