- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons caraway seeds
- 2 teaspoons black mustard seeds
- 2 teaspoons chipotle or Ancho chili powder
- 1 teaspoon kosher salt
In a dry pan, toast whole seeds over medium heat until fragrant. Remove to the mortar (the bowl).
With the pestle, grind the seeds as fine as possible, working in circular, as well as up-and-down, motions. Add salt and chili powder, then grind again to fully mix the spices.
Use a harissa spice blend as a rub on meats before cooking, as a seasoning in stews, or to dust on finished dishes. Store any unused spice blend in an airtight container.