Ingredients

• 2 tablespoons chili powder
• 4 teaspoons paprika powder
• 4 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili flakes
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 pinches ground cinnamon
• 2 pinches ground cloves
• 2 tablespoons sea salt

Directions

• Thoroughly mix together all the spices.Pour into a jar with a tight-fitting lid.
• If you use whole seeds, grind in a grinder either in advance or when cooking.
• Keep the spices in a dark, dry and cool/ room temperature place. Small tin cans are great.
• Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won’t go bad, but will just be less powerful.