Beanebabe, yes, rose harrisa is the same as harrisa in it's basic components and use, except that the rose one has rose petals squished up in it as well as the chilis and herbs. The rose one is usually more fragrant and less spicy, but it still gives a pretty good 'hit' to whatever you put it in. If you don't use all of the pot in your recipe, just cover what's left in the jar with a layer of oil (olive or vegetable), stick the lid on tight and keep in the fridge. If you don't exclude air from the jar with a layer of oil, it WILL go mouldy and, as it's expensive, you don't want to be wasting it!