Amazing combination of spices that will hit your entire tounge. Make sure to grind all the spices and if you like it as much as I did consider adding more. I had it with the chickpeas and pine nut onion sause.
This made quite a bit of a lovely, fragrant spice mixture in spite of not having the saffron. Since the article said there are many variations on this mixture I figured it was still pretty authentic. I rubbed it generously on chicken quarters and roasted them at 450 for a fantastic and easy main dish. I served it with the couscous recipe that was also in the article for a delicious meal.