A fiery, aromatic spice paste from North Africa, most associated with Tunisia but also made in Libya, Algeria, and Morocco, from dried chili peppers, garlic, olive oil, and spices such as caraway, coriander, and cumin. Recipes vary by region and producer: Algerian versions often add smoked chilies for extra depth, and some cooks stir in tomatoes or preserved lemon. It is used as a marinade, condiment, or seasoning in dishes such as shakshuka, lamb tagines, and couscous, and it pairs well with grilled meats, seafood, and legumes. Its heat ranges from moderate to fiery; yogurt or labneh helps temper it.