Smoky Harissa Spice Blend

1. 1

   Remove and discard the stems and seeds from the dried chiles. If the chiles are large, slice them in halves or quarters.

2. 2

   Heat a cast iron skillet over medium-low. Add the chiles and warm them until any moisture has evaporated. Move the chiles to a wire rack to cool.

3. 3

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

4. 4

   Grind the chiles and toasted seeds with a mortar and pestle to a coarse powder. Add the smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue blending until the spices are fully combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

• Calories 17.2 kcal Low Source
• Protein 0.67 g Low Source
• Carbs 3.02 g Moderate
• Total Fat 0.33 g Low Source
• Saturated Fat 0.07 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.26 mg Low Source
• Fiber 2.25 g Low Source
• Sugar 0.22 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 32.87 mg Low Source
• Iron 1.45 mg Low Source
• Potassium 97.64 mg Low Source
• Vitamin A 2.97 mcg_rae Low Source
• Vitamin C 5.35 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄