from Cooking Light, September 2003

3 T. Hungarian Paprika
2 tsp. ground Cumin
2 tsp. ground Fennel Seed
2 tsp. ground Mustard
2 tsp. ground Red Pepper
1 T. ground Coriander
1 T. ground Turmeric
1 tsp. ground Cardamom
1/2 tsp. ground Cinnamon
1/2 tsp. ground Cloves

Combine all ingredients. Store in a cool dark place for up to 2 months.

Yield: 1/2 cup