Harissa Powder Recipe
With deep spice and complex flavors, Harissa Powder packs all the hot, bold taste you could want from a seasoning. You can make this simple spice mix in less than 15 minutes using a simple set of natural ingredients.
Servings: 5 tablespoons
Equipment
Ingredients
- 8 dried chili peppers we used a combination of Ancho, Guajillo, and De Arbol chili peppers
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoon coriander seeds
- 1 teaspoon caraway seeds
- ½ teaspoon peppercorns
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt optional*
Instructions
- Remove the stems and deseed the chili peppers. Give them a rough chop.
- Heat a cast iron skillet on medium-high heat. Add the peppers and toast for 4-6 minutes or until thoroughly dried. Stir frequently to avoid burning. To test for doneness, you should feel the chili pepper “crack” or “snap.”
- Place the toasted peppers on a plate to cool while working on the rest of the ingredients.
- Add the cumin, coriander, caraway seeds, and peppercorns to the heated skillet and toast, stirring frequently, for 1-2 minutes. Remove from the pan and set aside to cool.
- Place the cooled chili peppers into the bowl of a food processor (*instructions for making it in a spice grinder are below in the notes section) fitted with the blade attachment. Pulse the processor 7-10 times to break down the dried chilies. Add the toasted cumin, coriander, caraway seeds, peppercorns, and salt if using. Continue to process until they are pulverized and reach a powder consistency, scraping down the processor bowl to incorporate all the ingredients. Depending on your food processor, this takes about 1-2 minutes of processing. Finally, add the smoked paprika and garlic powder and pulse 2-3 times to ensure all spices are fully incorporated.
- Place the powder in an airtight container and store it in a cool and dark place for six months.
Notes
- Yields: This recipe makes about ⅓ to ½ cup harissa seasoning, depending on the size of your peppers. The nutritional values below are for the full recipe.
- If using a spice grinder: Add the cooled chili peppers, one tablespoon at a time, to the grinder and pulse to create a powder. Add the toasted cumin, coriander, caraway seeds, and peppercorns. Continue to grind until it reaches powder consistency. Add the smoked paprika and garlic powder if using. Grind for 5 seconds.
- Mortar and Pestle: If you do not have a food processor or a spice grinder, the good old mortar and pestle would also work.
- Adding salt: When I make homemade spice blends, I usually use very little or no salt. This way, I can salt my food separately and easily gauge the amount of salt used in my dish. Feel free to omit it or use more as needed.
- Storage: To store this harissa spice mix recipe, first transfer it to an airtight container. Then, store it in a cool, dry place—such as a pantry or kitchen cabinet—for up to six months.
- Wear gloves: Chili peppers are usually very hot, even when dry. I would recommend wearing gloves if you have them.
- Fumes: Proper ventilation is essential when cooking chili peppers. The fumes from these chilies may irritate your eyes, nose, and mouth, so I highly recommend opening windows, turning on your kitchen’s range hood, and/or using portable fans to increase your kitchen’s air circulation.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 468mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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