Recipe information
Yield
Makes about 1 cup
Ingredients
6
tablespoons paprika
2
tablespoons ground coriander
2
tablespoons ground cumin
2
tablespoons coarse kosher salt
1
tablespoon freshly ground black pepper
1
tablespoon sugar
1
tablespoon ground ginger
1
teaspoon ground cinnamon
1
teaspoon crumbled saffron threads
1
/2 teaspoon cayenne pepper
Need to make a substitution?
Preparation
Step 1
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD Can be made 1 month ahead. Store at room temperature.
Step 2
If your saffron is really fresh and doesn't crumble easily, toast it in a dry skillet over medium heat until dark red. Cool; then crumble.