Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).

　　

Ingredients

Makes 1/4 cup; 1 teaspoon per serving

　　3 tablespoons paprika

　　2 teaspoons dried oregano, crumbled

　　1 teaspoon ground cumin

　　1 teaspoon turmeric

　　1 teaspoon garlic powder

　　1/4 teaspoon cayenne

　　

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

　　American Heart Association Low-Salt Cookbook, 4th Edition