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.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
22 Calories
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.