Dry Harissa spice rub

This is excellent to use as a rub for a steak, or season your seafood or your veggies!

Yields

10 ea Guajllio peppers or similar, take out stems and seeds, grind in a spice grinder, coarsely

2 tbs ground coriander

2 tbs ground cumin

2 tbs ground caraway

2 tbs smoked paprika

1/2 tbs garlic powder

1/2 tsp freshly ground black pepper

1 tsp dry oregano

1 tsp dry parsley

1 tsp smoked sea salt

In a dry frying pan, on medium heat add the coriander and lightly toast, to bring out the flavor. Pour the coriander out into a mixing bowl, and do the same with the cumin and caraway. The garlic powder might contain caking preventative, so don’t toast it, it will stick and burn in the pan.

Mix all of the spices together and store them in an airtight container in your dry goods area or spice rack.

Raz el Hanout

This is the perfect spice for duck breast, or confit duck legs, but can be used for anything that needs to be spiced up!

Yields

1 tsp ground cumin

1 tsp ground ginger

1 tsp turmeric

3/4 tsp ground black pepper

1/2 tsp ground coriander

1/2 tsp cayenne

1/2 tsp allspice

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp salt

Lightly toast the spices like, cumin, coriander, etc., especially if your spices have been sitting on the counter or in your dry storage rack for a longer period of time. Toasting them will bring the flavor out. Be careful with toasting things like pepper and cayenne, they will bring spicy fumes and you will have a hard time breathing.

Bread Spices

Makes about a cup.

These bread spices are usually store-bought in Sweden, but you can easily make your own.

1/2 cup fennel seeds

1/2 cup Caraway seeds

Ligthly toast the spices in a skillet and let cool down in room temp, then grid them up, until fine grind. Store in a airtight container up to three months.