Spices

Cumin is the most popular spice in harissa, but mojos, the Canary Islands cousins of moles, also use paprika or smoked paprika (pimentón), nutmeg, and cinnamon. For the best results, start with whole spices and toast them in a dry pan before grinding to release their flavor. If using ground spices, cook them in a little oil for 1 minute to release their flavor before adding to the sauce.