Harissa Powder recipe

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Ingredients

10 dried, smoked chile peppers
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons caraway seeds
½ teaspoon multi-colored whole peppercorns
2 tablespoons smoked paprika
½ tablespoon garlic powder
1 teaspoon smoked salt
1 teaspoon dried parsley
1 teaspoon dried oregano

Nutrition Info

21.6 calories
carbohydrate: 4.1 g
cholesterol: : -
fat: 0.7 g
fiber: 1.8 g
protein: 0.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 148.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.

  2. Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool.

  3. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.

Recipe Yield

16 servings

Recipe Note

Harissa powder is the ground spice blend of the spicy, earthy North African paste with a base of smoked chili peppers. It can be used as a dry rub on meats or as a spice in place of any other spice blend in your favorite recipe, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until the expiration date of any of the single ingredients, if earlier.

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