Tandoori Rub
Love this on chicken and fish

Servings: Makes 1 cup


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

Whisk all ingredients in medium bowl. Transfer to airtight container.

COOK'S NOTE: Can be made 1 month ahead and stored at room temperature in an airtight container.

Per Serving (per tablespoon): 18 Calories; 1g Fat (25.9% calories from
fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 708mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.

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