1/2teaspoonspicy ground red chilessuch as Chiles de Arbol or Aleppo Chili (less spicy)
1tablespoon paprikamild or hot
Look over the list of spices. Use whole spices for the best flavor and grind these fresh.I grind all in my spice grinder (can use a good clean coffee grinder) except for the last four ingredients.
Combine the 11 spices and store in an airtight container (I like glass), in a dark cool place. Use within 2 months for best flavor, or up to 3 months.
This spice blend contains no salt. Add salt to taste.
This flavorful blend is a wonderful addition to many vegetables, rices, legumes, meats and vegan proteins. The flavor will bloom when the seasoning is activated when heated (think coating, then grilling.)See linked recipe: Fabulous Iraqi Grilled Chicken with Iraqi Pesto and Preserved Lemon RelishThis recipe may not be reproduced without the consent of it's author, Karen Sheer.