Reach for this dry harissa when a dish needs bold North African heat with smoke and warmth behind it. Unlike the wet paste of the same name, this is a dry seasoning built from serrano, guajillo, and Kashmiri chilies with coriander, caraway, garlic, and a cool note of mint. Rub it onto chicken, lamb, or roasted vegetables, stir it into soups and stews, or bloom it in oil for eggs and grains.
To make the classic harissa paste, stir the seasoning into olive oil, sometimes with a little tomato or lemon, until it loosens into a spoonable condiment. As a dry rub it needs nothing but the jar. We blend it in small batches in Portland so the chilies keep their color and depth rather than fading to flat dust.
Ingredients: Serrano Chili, Guajillo Chili, Kashmiri Chili Powder, Coriander Seeds, Spearmint, Onion, Garlic, Cumin Seeds, Sea Salt, Caraway Seeds, Ceylon Cinnamon. Contains sea salt. No sugar, no preservatives. Naturally gluten-free and vegan.
