Homemade Harissa Spice Rub Mix
Author: Chef Kelly Yorke
Serves: ¾ cup
- 1Tbls. Caraway seeds (or 1.5 tsp. ground caraway powder)
- 1 Tbls. Fennel seeds (or 1.5 tsp. ground fennel seed powder)
- 1Tbls. Cumin Seeds (or 1.5 tsp. Ground cumin powder)
- ¼ cup Ground dried chili powder (mild or hot per your preference)
- 2 Tbls. Smoked Paprika (or) ground coriander
- 2 tsp. Garlic powder (not garlic salt)
- 1-1/2 tsp. Sea salt
- 1 tsp. Ground black peppercorns
- 1 tsp. Dried mint leaves (or any herb in the mint family such as, oregano, anise, lemon balm, lavender, etc.)
- 1 tsp. Ground coriander
- ½ tsp. Ground cinnamon
- ¼ tsp. Ground ginger
- ¼ - ½ tsp. Ground cayenne pepper (optional)
- In a dry skillet add the caraway seeds, fennel and cumin seeds. Heat skillet on medium-high heat. Shake the skillet over the heat until the spices start to toast and become fragrant, about 2 minutes. Remove skillet from heat and transfer spices to a mortal and petal bowl or a spice grinder and grind into a powder. (Note: if using pre-ground spices skip this step and proceed to step two.
- Combine all ingredient and store in an air-tight container.
Per Tbls.: 20 Calories, 1g fat, 1g Protein, 3g Carbohydrates, 2g Dietary Fiber, 0mg Cholesterol, 262mg Sodium
Recipe by Therapeutic Cuisine at https://therapeuticcuisine.tv/appetizers-sides/homemade-harissa-spice-rub-mix/
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