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Khalta Harra (Chile-Spice Mix)

 1 tbsp plus 1 tsp. whole coriander seeds
 2 tsp whole cardamom seeds (about 17 pods)
 2 tsp whole cumin seeds
 6 tbsp Aleppo pepper
 2 tsp kosher salt
 2 tsp dried lime, ground
 ½ tsp ground cinnamon
1

Toast the coriander, cardamom, and cumin in a dry pan over medium heat until fragrant, 2 to 3 minutes. The spices will begin to dance around in the pan when they are close to being done. Be careful not to let them burn.

2

Once they are slightly darker in color and fragrant, remove them from the pan and let cool completely. Then grind them to a coarse powder in a spice grinder or mortar and pestle.

3

Mix with the Aleppo pepper, salt, dried lime, and cinnamon.