The pimiento crop spreads out from october to december.

Upon receipt, the pimientos are manually sorted by workers, they are then washed and rinsed. After rinsing, they pass into a cooker where they undergo a grind going with a thermal treatment. We obtain this way a blend of juice, seeds and epidermis.

This blend passes through a sieve through which we collect the pimiento juice.

The juice passes into concentration balls in order to obtain a concentrated in the order of 14% minimum.
Then, we add spices (salt, coriander, caraway)

In fact, the spices that constitute an ingredient for the harrissa concentrated have to undergo the following operations :

• Sieving.
• Grinding and refining.
• Dosage.

The harissa concentrated passes through a pasteurizer where it undergoes a thermal treatment of 92°C. The remainder of the manufacturing process is identical to the double concentrated tomato puree one, namely :

• Dosage
• Crimping
• Pasteurization
• Packaging
• Storage