Tandoori Rub
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ground cumin
- 1 tablespoon freshly ground black pepper
- 2 tablespoons ground coriander
- 6 tablespoons paprika
- Carbohydrate 28 g(9%)
- Fat 5 g(8%)
- Fiber 12 g(48%)
- Protein 5 g(11%)
- Saturated Fat 1 g(4%)
- Sodium 107 mg(4%)
- Calories 142
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.
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.
