Harissa Powder

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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 recipes, such as tacos, tagines, braised meats, curries, or even tofu.

2
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
16

Ingredients

  • 10 dried, smoked chile peppers

  • 2 tablespoons cumin seeds

  • 2 tablespoons coriander seeds

  • 2 tablespoons caraway seeds

  • ½ teaspoon multi-colored whole peppercorns

  • 2 tablespoons smoked paprika

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon smoked salt

  • 1 teaspoon dried parsley

  • 1 teaspoon dried oregano

Directions

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

  2. Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.

  3. Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.

  4. 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.

Tips

Store in an airtight container for up to 1 month, or until any of the single ingredients expire, if earlier.

Choose chiles that suit your taste — the only requirement is that they be smoked. Poblanos, anchos, and New Mexico chiles are easily found in the United States. Poblanos and New Mexico chiles are milder, while 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 chile to use. The dried version can be found in specialty grocery stores and are worth the investment. Smoked Hungarian peppers are flavorful, not spicy, easily found in specialty stores, and similar in taste to smoked sweet paprika.

Nutrition Facts (per serving)

22 Calories
1g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 22
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 149mg 6%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 1g
Vitamin C 2mg 11%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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