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Harissa Powder Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 5 tablespoons
Calories: 12 kcal
Course: Condiments
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Remove the stems and deseed the chili peppers. Give them a rough chop.
  2. 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.”
  3. Place the toasted peppers on a plate to cool while working on the rest of the ingredients.
  4. 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.
  5. 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.
  6. Place the powder in an airtight container and store it in a cool and dark place for six months.

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

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

% 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.