Easy Homemade Harissa Seasoning
Unlike other homemade harissa seasonings and pastes, this recipe does not require toasting and grinding multiple types of dried chile peppers or blending wet ingredients. Rather, a base of 5 key harissa spices is blended with an original blend of rose, chili and sumac for an easy homemade harissa spice blend that is incredibly versatile.
Servings: 8 (1 tbsp per)
Calories: 126kcal
Equipment
- coffee or spice grinder optional
- skillet to toast whole spices-optional
Ingredients
5 base ingredients
- 1 tbsp cumin seeds can sub ground cumin
- 1 tbsp coriander seeds can sub ground coriander
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder I use chipotle chile powder for smokiness but use whatever blend you like.
Optional ingredients - see notes
- 1 tbsp caraway seeds I have never found ground caraway but can sub if you can find it
- 1 tbsp dried rose petals found with bulk spices often or online
- 1 tbsp sumac
Instructions
- Toast the cumin, coriander and caraway seeds in a warm skillet over medium heat for about 2 minutes until fragrant, taking care not to burn. Cool then grind in coffee/spice grinder. Can use mortar and pestle or other hand grinder.
- Grind dried rose petals with method of choice from above step.
- Measure out the rest of the spices and mix with a whisk until blended then store in a small container in pantry.
Notes
Optional ingredients: caraway seeds are classicly included, though their effect is a subtle nuttiness, so if too hard to get, no worries. Sumac is my idea to give the citrusy tang pastes and other blends offer, without citric acid or vinegar. And dried rose petals are an intriguing inclusion that bring a subtle sweetness that I've seen in various renditions.
Nutrition
Calories: 126kcal | Carbohydrates: 22g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 663mg | Fiber: 11g | Sugar: 2g | Vitamin C: 3mg | Calcium: 181mg | Iron: 9mg | Magnesium: 84mg | Net Carbohydrates: 11g