This spice mix is inspired by Carla Hall’s spice blend. This dry mix works for when you want the flavors of harissa paste but need it to be dry like for a grilling rub or for spicing up a nut mix! This recipe makes about 4 tablespoons of spice mix.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 4 arbol chilis, seeds removed and cut into pieces
• 1 guajillo or New Mexico chili, seeds removed and cut into pieces
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon kosher salt

Instructions:

1. Combine the cumin seeds, coriander seeds, caraway seeds and chilis in a small skillet and set over medium heat. Toast, stirring occasionally, until fragrant, about 5 minutes. Let them cool completely, then transfer to a spice blender/grinder.
2. Add the smoked paprika, garlic powder and salt. Blend/grind to a fine powder. You can store it in an airtight container for about a month.