Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).
Recipe information
Yield
Makes 1/4 cup; 1 teaspoon per serving
Ingredients
3 tablespoons paprika
2 teaspoons dried oregano, crumbled
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne
Preparation
Step 1
In a small bowl, stir together all the ingredients. Transfer to a jar with a tight-fitting lid and store in a cool, dark, dry place for up to six months.
Nutrition information
Step 2
(Per serving)
Step 3
Calories: 8
Step 4
Total fat: 0.5g
Step 5
Saturated: 0.0g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 0.0g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 1mg
Step 11
Carbohydrates: 1g
Step 12
Fiber: 1g
Step 13
Sugars: 0g
Step 14
Protein: 0g
Step 15
Calcium: 8mg
Step 16
Potassium: 52mg
Dietary Exchanges
Step 17
Free
