Rose Harissa Spice Mix

Harissa, the chile-based paste common to North Africa, is always in my fridge. But harissa comes in all kinds, and this rose harissa has me feeling “the more, the merrier.” It’s a dry blend of directly sourced spices including Turkish pepper flakes, Moroccan rose petals, cumin, coriander, caraway, grains of paradise, garlic, and sea salt. The rose tempers some of the spice for a more mild heat, and it adds a floral, earthy undertone without overpowering the mix.

Sprinkle over eggs and veggies, add to a rub for grilled meat or fish, or if you need a paste (perhaps while cooking from a Yotam Ottolenghi cookbook), don’t fret — you can mix it with water, olive oil, and vinegar to make a paste.