I can't wait to use this in a recipe. Toasting the cumin seeds smelled so good. I used a coffee grinder, that hasn't been used for coffee, to grind the mixture into a fine powder. I doubled the recipe to share with a friend. After the mixture was ground I felt that the smoky paprika was a little overpowering. To counter that I added 2 tsp extra garlic powder & 1 extra tsp of oregano. That helped quite a bit, but next time I think I may try the regular paprika instead. Thanks for sharing! Made & reviewed for Pick-A-Chef Spring 2008.