Harissa Spice Mix

Preparation info

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By Brent Savage

Published 2010

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  • 1 cinnamon stick
  • 20 g ( oz) coriander seeds
  • 20 g ( oz) cumin seeds
  • 10 g ( oz) fennel seeds
  • 5 g ( oz) black peppercorns


Preheat the oven to 160°C (315°F/Gas 2–3). Roast the spices for 5 minutes. Remove and allow to cool. Place in a spice grinder and grind to a fine powder, then pass through a fine sieve, discarding the solids.

This can be stored in an airtight container for up to 2 weeks.