If you want that delicious harissa heat mixed with exotic spices without the paste form, then a harissa seasoning is where to turn. It’s perfect as a dry rub, but don’t overlook it as a general seasoning for many dishes.
Making this spice mix is very simple, too, as long as you have the dried chilies handy. You can always turn to our Spicery to get powdered forms of many the chili peppers we recommend here. We link below to our Holy Trinity pack that contains both ancho and guajillo powders. Yes, they are Mexican chilies, but they work very well in this harissa seasoning. The rest of the ingredients are common in well-stocked spice racks, like cumin seeds, smoked paprika, and garlic powder.
We love this harissa seasoning 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.
Like DIY seasoning blends? Take a look at these too:
- Chili Lime Seasoning: This version is more complex that the popular Tajin, but still has that delicious spicy tang you want (and more!)
- Homemade Piri Piri Seasoning: This one calls for piri-piri peppers, but cayenne can do in a pinch. It’s a bold spice, great as a steak or chicken dry rub.
- Homemade Old Bay: Fan of the crab seasoning? Making it at home is a fun use of the spice rack. A lot of spices in play here.
Our "Holy Trinity" pack features three dried chilies often featured in mole sauces: ancho (earthy and sweet, 1,000 to 1,500 Scoville heat units), pasilla (earthy and sweet, 1,000 to 2,500 SHU), and guajillo (sweet and smoky, 2,500 to 5,000 SHU). It's a great mild to low-medium combo of ground chilies!
Harissa 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 and any pith in when dicing for a hotter harissa. Remove the seeds for a milder version.
Needs more chilies….