Wipe the dried peppers with a damp paper towel to remove any dust. Place them in a dry skillet over high heat and turn them every minute until they become a bit pliable and smell fragrant, about 4 minutes. Break them into pieces and discard the stems and seeds.
Place peppers and garlic with 1 cup of water in a small saucepan, or to cover, and bring to a boil over high heat. Remove from the heat and let sit for 10 minutes, until the red pepper flakes soften.
Drain the peppers and garlic in a fine mesh sieve and discard the liquid (or taste and use a bit in a soup of a stew, noting the level of heat). Dump them into a blender or food processor and blend them with the cumin, coriander caraway seeds (if using), 1/3 tablespoons of the olive oil and salt and pepper.
Notes
Transfer to a small container with a lid and pour in a bit of olive oil to cover the surface. Store in the fridge for up to 4 weeks.