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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 recipe, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until the expiration date of any of the single ingredients, if earlier.

Recipe Summary

10 mins
20 mins
10 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.

  • Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool.

  • 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.


Cook's Note:

Choose chiles that suit your taste. The only constant is that they be smoked. In the United States, poblanos, anchos, and New Mexico chiles are easily found. Poblanos and New Mexico chiles are milder, whereas ancho chiles are spicier. If you can find smoked, dried serrano peppers, and you like spicy, try those. Ideally, baklouti peppers from North Africa are the pepper to use. The dried version can be found in specialty grocery stores and are worth the investment. Smoked Hungarian peppers are quite flavorful, not spicy, and also easily found in specialty stores but are very similar to smoked paprika--almost sweet.

Nutrition Facts

22 calories; protein 0.9g; carbohydrates 4.1g; fat 0.7g; sodium 148.9mg. Full Nutrition