Step 1

Remove the stems from your dried chillies and shake out the seeds. Or leave the seeds in for extra hot harissa spice (I leave some, but not all, of the seeds). Roughly chop or break apart the chillies.

Step 2

Heat a dry skillet over medium-high heat. Toast the dried chillies, whole caraway, cumin, and coriander seeds for 2 to 3 minutes until fragrant, shaking the pan or stirring with a wooden spoon.

Step 3

Transfer the toasted spices and chillies to a plate to cool down. Then add the cooled spices and chillies to a spice grinder. Blitz into a powder.

Step 4

Add the paprika, garlic powder and salt. Blitz again to mix thoroughly.

Step 5

Transfer your harissa powder to a clean airtight container. The spice blend will keep in a dry, dark cupboard for up to 6 months.