Harissa Powder Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
21 mins
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Servings
5 tablespoons
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Calories
12 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Harissa Powder Recipe
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With deep spice and complex flavors, Harissa Powder packs all the hot, bold taste you could want from a seasoning. You can make this simple spice mix in less than 15 minutes using a simple set of natural ingredients.
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Ingredients
- 8 dried chili peppers we used a combination of Ancho, Guajillo, and De Arbol chili peppers
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoon coriander seeds
- 1 teaspoon caraway seeds
- ½ teaspoon peppercorns
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt optional*
Instructions
- Remove the stems and deseed the chili peppers. Give them a rough chop.
- Heat a cast iron skillet on medium-high heat. Add the peppers and toast for 4-6 minutes or until thoroughly dried. Stir frequently to avoid burning. To test for doneness, you should feel the chili pepper “crack” or “snap.”
- Place the toasted peppers on a plate to cool while working on the rest of the ingredients.
- Add the cumin, coriander, caraway seeds, and peppercorns to the heated skillet and toast, stirring frequently, for 1-2 minutes. Remove from the pan and set aside to cool.
- Place the cooled chili peppers into the bowl of a food processor (*instructions for making it in a spice grinder are below in the notes section) fitted with the blade attachment. Pulse the processor 7-10 times to break down the dried chilies. Add the toasted cumin, coriander, caraway seeds, peppercorns, and salt if using. Continue to process until they are pulverized and reach a powder consistency, scraping down the processor bowl to incorporate all the ingredients. Depending on your food processor, this takes about 1-2 minutes of processing. Finally, add the smoked paprika and garlic powder and pulse 2-3 times to ensure all spices are fully incorporated.
- Place the powder in an airtight container and store it in a cool and dark place for six months.
Equipments used:
Notes
- Yields: This recipe makes about ⅓ to ½ cup harissa seasoning, depending on the size of your peppers. The nutritional values below are for the full recipe.
- If you do not have a food processor or a spice grinder, the good old mortar and pestle would also work.
- To store this harissa spice mix recipe, first transfer it to an airtight container. Then, store it in a cool, dry place—such as a pantry or kitchen cabinet—for up to six months.
- : Chili peppers are usually very hot, even when dry. I would recommend wearing gloves if you have them.
- Proper ventilation is essential when cooking chili peppers. The fumes from these chilies may irritate your eyes, nose, and mouth, so I highly recommend opening windows, turning on your kitchen’s range hood, and/or using portable fans to increase your kitchen’s air circulation.
- Yields: This recipe makes about ⅓ to ½ cup harissa seasoning, depending on the size of your peppers. The nutritional values below are for the full recipe.
- If using a spice grinder: Add the cooled chili peppers, one tablespoon at a time, to the grinder and pulse to create a powder. Add the toasted cumin, coriander, caraway seeds, and peppercorns. Continue to grind until it reaches powder consistency. Add the smoked paprika and garlic powder if using. Grind for 5 seconds.
- Mortar and Pestle: If you do not have a food processor or a spice grinder, the good old mortar and pestle would also work.
- Adding salt: When I make homemade spice blends, I usually use very little or no salt. This way, I can salt my food separately and easily gauge the amount of salt used in my dish. Feel free to omit it or use more as needed.
- Storage: To store this harissa spice mix recipe, first transfer it to an airtight container. Then, store it in a cool, dry place—such as a pantry or kitchen cabinet—for up to six months.
- Wear gloves: Chili peppers are usually very hot, even when dry. I would recommend wearing gloves if you have them.
- Fumes: Proper ventilation is essential when cooking chili peppers. The fumes from these chilies may irritate your eyes, nose, and mouth, so I highly recommend opening windows, turning on your kitchen’s range hood, and/or using portable fans to increase your kitchen’s air circulation.
Nutrition Information
Show Details
Calories
12kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
468mg
(20%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
420IU
(8%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5tablespoons
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 468mg | 20% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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