- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 3 whole cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
How to Make It
Heat a nonstick skillet over medium-high heat. Remove skillet from heat; add cumin and coriander seeds. Toast, stirring often, 2 minutes or until spices are fragrant (do not brown). Cool.
Process seeds, paprika, and remaining ingredients in a spice mill or coffee grinder until finely ground. Store spice mixture in a airtight container up to 1 month.