- ¼ cup cumin seeds
- ¾ teaspoon saffron
- 1½ teaspoons ground cinnamon
- 1 tablespoon turmeric
- 1 teaspoon ground ginger
- 1 tablespoon freshly ground black pepper
- ½ cup paprika
- In a small skillet over medium-low heat, toast the cumin seeds for 2 minutes, until fragrant. Place the seeds in a spice grinder and cool completely. Add the saffron to the spice grinder and grind with the cumin seeds.
- Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.