Harissa Powder

Directions

Ingredients :

10 dried

smoked chile peppers

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons caraway seeds

½ teaspoon multi-colored whole peppercorns

2 tablespoons smoked paprika

½ tablespoon garlic powder

1 teaspoon smoked salt

1 teaspoon dried parsley

1 teaspoon dried oregano

Methods :

Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.

Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool.

Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.