Harissa is like a spicy North African ketchup. Good on sausage or stirred into soups, harissa is also delicious when tossed with olives for a salty and spicy combination.
Combine first 5 ingredients in a dry cast-iron skillet, and cook over medium heat for 2 to 3 minutes or until seeds become fragrant and just begin to toast. Remove from heat, and allow to cool. Grind to a fine powder in a coffee or spice grinder.
Transfer spice mixture to a food processor or blender. Add garlic, sea salt, and cinnamon, and process to a paste. Add peppers and oil, and pulse several times to make a coarse paste. Store 2 to 3 days in an airtight container.