Harissa, a condiment made with chilli pepper paste, is an integral part of domestic provisions and of Tunisian society’s daily culinary and food tradition. It is usually prepared by women in convivial family or neighbourhood setting. The cultivation of chilli peppers follows an agrarian calendar that prohibits sowing during certain periods, which are considered unlucky. The knowledge and skills related to chilli pepper growing are passed on within communities of farmers and by agronomy schools and institutes.