published Sep 16, 2022, updated Jun 18, 2024 In recent years I’ve gotten really into concocting my own spice and seasoning blends. It all started when I began to realize that I didn’t actually know what was in the store-bought versions. Weird ingredient lists, including words that are over 20 letters long, just really started to rub me the wrong way. So, what’s a chef to do when they don’t like what they’re seeing in the store? Make it themselves, of course! I’ve already experimented with a Turkish spice blend, this Lebanese zaatar spice blend, and Indian chana masala powder. And, today’s recipe isn’t my first harissa rodeo — I’ve even made a traditional Moroccan harissa chili paste.I like this citrus harissa powder for its fiery and bold flavor. It goes so well with a myriad of things, such as chicken (try out this recipe), and is a wonderful add-on to Moroccan shakshuka. Its complex flavors bring out the best of the ingredients that you pair it with. It’s a chef’s dream, especially if you like making Middle Eastern and Mediterranean-inspired dishes!
Guajillo Chiles – As a rule, you’re going to need to use all dried chiles for this recipe. Guajillo chiles are spicy, smokey, and feature a slight berry flavor. Chiles de Arbol – These chiles are hotter than jalapeños but milder than cayenne peppers. They also have an interesting nutty side to them — toasting them really brings that side of them out! Red Chiles – You can feel free to use your preference here. I usually use dried red jalapeños, Fresno, or Thai Bird’s Eye chiles. Coriander Seeds – Just like you need to use all dried chiles, you also need to use seeds instead of ground spices for this blend! Coriander seeds are earthy and sweet. Hints of floral get released when toasted! Caraway Seeds – This ingredient boasts a very complex and dynamic flavor. It’s nutty, citrusy, and peppery, and also has a bit of anise flavor to it. It’s one of my favorites. Cumin Seeds – I’m a huge fan of ground cumin and I also love it in seed form! It is warm, earthy, and rich. Dried Lemon Peel – Here’s where the citrus flavor in this lemon harissa powder comes from! I typically use Penzy’s dried lemon peel, but you can also make it at home. See the recipe card below to learn how! Garlic Powder – My favorite savory seasoning of course makes an appearance here! It’s slightly sweeter than fresh garlic. Salt – To round out the rest of the spices.
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