Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 minutes, shaking pan frequently. Note: cumin seeds will turn bitter if browned. Cool spices 2-3 minutes, transfer to a mortar, and crush thouroughly with a pestle. Add cayenne, salt and garlic and crush all to paste. Transfer to a small jar, add oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavor hot sauce for couscous, meatballs, and meat loaves. Replenish oil each time so that the spice mixture is covered at all times by about 1/3 in oil. NOTES : When making harissa, you may substitute crushed or ground spices for the whole and omit roasting them, but the flavor of the harissa will not be as intense. Mcformatted by Jazzbel@batelnet.bs Recipe by: The New Doubleday Cookbbok 1985 Ed. Posted to MC-Recipe Digest V1 #747 by Kathy Meade on Aug 18, 1997