Harissa Seasoning (Homemade Harissa Powder)

Start with a blend of dried peppers, including a mix of neutral peppers and 3 dried Thai chilies for added spice.

Remove the seeds and stems from the dried peppers by cutting the stems off and slicing the peppers in half to let the seeds pour out.

For any remaining seeds, pull them out with your fingers.

Dice the larger peppers into smaller pieces to fit in the pan.

Toast the peppers in a pan over medium low heat, flipping halfway through to ensure even toasting and to bring out smoky flavors.

Remove the toasted peppers from the heat and let them cool.

Toast coriander, caraway, and cumin seeds in the same pan over medium low heat until fragrant.

Combine the toasted spices and dried peppers in a strong high-powered food processor.

Add garlic and salt to the food processor and pulse until the mixture is a fine powder, ensuring no large chunks remain.

Store the spice blend in an airtight jar to keep it fresh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary