Perfect as a rub…
If you want that delicious harissa heat mixed with exotic spices without the paste form, then a harissa seasoning is where to turn. Making this dried spice mix is very simple, too, as long as you have the dried chilies handy. The rest of the ingredients are common in well-stocked spice racks, like cumin seeds, smoked paprika, and garlic powder.
We love this harissa spice mix as a rub for steaks, chicken, or even a meaty fish. Or use it simply as additional spice for soups, spreads, and dips – like you would with harissa paste. Similarly to the paste, too, you can control the heat and flavor nuance by the choices you make in the dried chili used. We provide recommendations below on four chilies that will add varying levels of heat, sweetness, and smokiness to the seasoning.
Ingredients
- 1/2 cup dried chiles minced
- 2 tablespoons smoked paprika
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon sea salt
- 1 tablespoon garlic powder
- 1 teaspoon caraway seeds
Instructions
- Toast the cumin, coriander, and caraway seeds on a dry pan over low-medium heat. Toast only until they are fragrant.
- Remove the seeds from the heat and, using a mortar and pestle, grind them into a powder.
- Transfer the powdered seeds into a bowl, then add remaining ingredients. Mix thoroughly.
- Serve immediately or store in an air tight container.
Notes
- Guajillo chilies: Mild and sweet
- Chipotle chilies: Medium and smoky
- Thai chilies: Hot and earthy Leave the seeds in when dicing for a hotter harissa. Remove the seeds for a milder version.