Tandoori Rub

• Vegan
• Gluten free

• Produce

  • 2 tbsp Coriander, ground
  • 1 tbsp Ginger, ground

• Baking & Spices

  • 1 tbsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1 tsp Cinnamon, ground
  • 2 tbsp Kosher salt, coarse
  • 6 tbsp Paprika
  • 1 tsp Saffron threads
  • 1 tbsp Sugar

• Nuts & Seeds

  • 2 tbsp Cumin, ground

Found on epicurious.com

Description

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

Directions

• Preparation Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature. TEST-KITCHEN TIP: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.

Nutrition