Harissa Powder

Servings:

Author:

Prep Time
10 minutes

condiments

African

harissa Harissa powder

Instructions

1 Prep the dried peppers - Start by removing any stems and seeds if you want to
control the heat level (seeds add more spice). Rinse the peppers briefly to
remove dirt or dust. Pat them completely dry.
2 Toast the peppers - Heat a dry cast iron skillet over medium-low heat. Add the
chile peppers and toast for 3-5 minutes, stirring often, until fragrant. Don't
let them burn. Transfer to a plate to cool.
3 Toast the spices - Add the cumin, coriander, caraway seeds, and peppercorns to
the hot skillet. Toast for 2-3 minutes until you can smell their fragrances.
Immediately transfer to a separate plate to cool.
4 Grind the toasted peppers and spices -Once cooled, grind them up in small
batches in your spice grinder or with the mortar and pestle. I like to start
with the peppers first until they become a coarse powder.
5 Add remaining ingredients - In a small bowl, combine the ground toasted peppers
and spices. Mix in the smoked paprika, garlic powder, cayenne pepper, dried
parsley, oregano, and salt.
6 Blend thoroughly - Give everything a final grind/blend until the powder has a
fine, even consistency.
7 Store in a jar - Transfer the homemade harissa powder to an airtight container
like a jar or spice bottle. Store away from heat and sunlight.