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Harissa Spice Blend
Unlike some store-bought spice blends, you know exactly what goes into this one. Vitamix has the raw power to pulverize the toughest seeds to create this nice, not overly-spicy harissa seasoning blend.
Ingredients
- 2 Tablespoons cumin seeds
- 2 Tablespoons coriander seeds
- 2 Tablespoons caraway seed
- ½ teaspoon black peppercorns
- 8 (50 g) guajillo chile pepper [or or similar dried chile], stems and seeds removed
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon minced onion
- 1 teaspoon kosher salt, optional
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Directions
- Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
- Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
- 2 Tablespoons cumin seeds
- 2 Tablespoons coriander seeds
- 2 Tablespoons caraway seed
- ½ teaspoon black peppercorns
- 8 (50 g) guajillo chile pepper [or or similar dried chile], stems and seeds removed
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon minced onion
- 1 teaspoon kosher salt, optional
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Directions
- Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
- Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
- 2 Tablespoons cumin seeds
- 2 Tablespoons coriander seeds
- 2 Tablespoons caraway seed
- ½ teaspoon black peppercorns
- 8 (50 g) guajillo chile pepper [or or similar dried chile], stems and seeds removed
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon minced onion
- 1 teaspoon kosher salt, optional
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Directions
- Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
- Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
- Select the Spice Blend Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
- 2 Tablespoons cumin seeds
- 2 Tablespoons coriander seeds
- 2 Tablespoons caraway seed
- ½ teaspoon black peppercorns
- 8 (50 g) guajillo chile pepper [or or similar dried chile], stems and seeds removed
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon minced onion
- 1 teaspoon kosher salt, optional
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
Directions
- Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
- Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
- Select the Spice Blend Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
