Harissa Seasoning

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.

How do I turn this into harissa paste?
Stir the dry seasoning into olive oil until it forms a loose, spoonable paste, roughly two parts seasoning to three parts oil to start. A little tomato paste or a squeeze of lemon rounds it out. Use it as a marinade, a sandwich spread, or a stir-in for soups and dressings.

How hot is it?
Bold and warming, with layered chilies rather than one flat burn. The serrano and Kashmiri chili bring the heat and color, while caraway, cumin, and mint keep it aromatic. Use less for a gentle warmth, more when you want it to bite.

Does it contain salt?
Yes. This blend includes sea salt, so taste before adding more salt to your dish. It keeps things simple as a rub, though you will want to account for it when seasoning the rest of the plate.

What should I put it on first?
Chicken thighs or roasted vegetables are the easy wins. Toss them with a little oil and a generous shake of harissa, then roast until the edges char. It also lifts eggs, grain bowls, roasted potatoes, and tomato-based soups and stews.