Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

North African Harissa Spice

4.9
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
16 servings
African North African
North African Harissa Spice
Ingredients
  • 10 dried, smoked chile peppers
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons caraway seeds
  • 1/2 teaspoon multi-colored whole peppercorns
  • 2 tablespoons smoked paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon smoked salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
Instructions
1
First, remove and discard the stems and seeds from dried chiles. If they are large, slice them in half or quarters to make them easier to handle.
2
Next, heat a cast iron skillet over medium-low heat and add the chiles. Allow them to dry out completely, releasing any excess moisture.
3
Then, transfer the dried chiles to a wired rack and let them cool down to room temperature.
4
After that, place the cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir them constantly until they are nicely toasted and fragrant, but not burnt.
5
To avoid any potential mess, transfer the toasted seeds to a plate and let them cool down before proceeding.
6
Now, grind the dried chiles and toasted seeds together with a mortar and pestle until you have a coarse, powder-like texture. Add the smoked paprika, garlic powder, smoked salt, parsley, and oregano to the mixture.
7
Continue blending the spices until they are completely combined and pulverized into a uniform powder. Finally, store the spice blend in an airtight container for up to one month, or until any of the individual ingredients expire if earlier.