Follow these steps for perfect results
cumin seeds
coriander seeds
caraway seeds
fennel seeds
dried red chile peppers
garlic cloves
sea salt
ground cinnamon
roasted red bell peppers
drained and chopped
olive oil
Toast cumin seeds, coriander seeds, caraway seeds, and fennel seeds in a dry cast-iron skillet over medium heat for 2-3 minutes until fragrant.
Remove from heat and let cool.
Grind the toasted spices to a fine powder using a coffee or spice grinder.
Transfer the spice mixture to a food processor or blender.
Add garlic, sea salt, and cinnamon.
Process to form a paste.
Add roasted red bell peppers and olive oil.
Pulse several times to create a coarse paste.
Store in an airtight container for 2-3 days.
Expert advice for the best results
Adjust the number of chile peppers to control the spice level.
For a smoother paste, use a high-speed blender.
Store in the refrigerator for up to 2 weeks.
Everything you need to know before you start
10 minutes
Can be made a few days in advance.
Serve in a small bowl alongside dishes or use as a condiment.
Serve with grilled meats or vegetables.
Use as a base for stews or soups.
Mix with mayonnaise for a spicy aioli.
Complements the spice.
Discover the story behind this recipe
A staple condiment in North African cuisine.
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