Harissa Powder

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 recipes, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until any of the single ingredients expire, if earlier.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 22 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.

Step 4

Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.