Amardoukh, the word on the label in the lower left, is a southern variation of harissa, associated with the Amazigh or "Berber" peoples, in whose alphabet the word is also written.
Garlic, olive oil, salt, and a touch of other spices like cumin - depending on your family recipe - are ground together.
The dried peppers are carefully cleaned of their stems them washed before being ground into harissa. The washing also partially rehydrates them. Just don't touch your eyes while doing this work!
