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Make Your Own Harissa | Magical Spice Mixes #120
December 15, 2017

Make Your Own Harissa Spice Mix and
Add Fiery Flavours to Your Meals


15th December 2017 -- Issue #120

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Harissa Spice Mix

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Harissa Mix

You can buy this fiery Tunisian condiment easily nowadays, but I do recommend you try this homemade version. This is a dry mix which you can use as a seasoning, or combine it with oil to make harissa paste.

Makes about 8 tbsp

½ cup birds eye chili peppers (or other hot pepper)
2 tbsp paprika powder
2 tbsp coriander seeds
1 tbsp garlic powder
1 tbsp cumin seeds
2 tsp caraway seeds
2-3 tsp salt
3 inch cinnamon stick
5-6 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick and crumble the bay

  • Add the peppers, bay and cinnamon pieces to your grinder and finely grind along with the salt, cumin, caraway and coriander seeds

  • Once ground, add to a bowl

  • Finally, add the paprika and garlic powders to the bowl. Combine thoroughly

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click here to see more of my homemade spice mixes and herb blends.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $3 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

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