I second the recommendation for Belazu rose harissa.
Not sure whether I've tried Tesco's harissa specifically, but some of the supermarket own-brand ones might as well be called chilli paste rather than harissa. Good harissa should be fragrant and complex, not just one-note spicy.
Caraway is a canonical ingredient of authentic harissa, which would explain the aniseed flavour. I don't think there's such a thing as a definitive recipe though, so it's really a case of experimenting with different brands to find one you like.