Prep 5 mins
Cook 0 mins
From Sugar Mill restaurant at Rosewood Little Dix Bay. Jan 2011 Bon Appetit.
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.
very helpful . easy and flavorful zaar world tour 8
This is great. Made as directed except omitted the salt. This is now my staple for tandoori. Made a paste by adding some yogurt and softened ghee. Thanks, Queen Dana! Made for ZWT8, Family Picks, team Diners, Winers, and Chives.
This will go into my regular "make my own spice mixes" regimen. Loved the flavors and I always have the ingredients on hand. Used it with yogurt to marinate chicken pieces. Just enough heat without being overwhelming. Made for Spring 2012 PAC game.