Name: Tandoori Rub
Yield: Makes about 1 cup
Ingredients: 6 tablespoons paprika; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon sugar; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon crumbled saffron threads; 1/2 teaspoon cayenne pepper

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Tandoori RubKana Okada

This spice mix includes the same seasonings as those used to flavor India's clay-oven-baked tandoori chicken.

SERVING SUGGESTIONS: Rub under the skin of a whole chicken before roasting; add to a pan sauce for seared scallops; sprinkle over cauliflower before sautéing; mix with yogurt and use as a marinade for leg of lamb.

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.

Recipe notes

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