Moroccan-inspired spice blend

This probably isn’t a proper Moroccan spice blend, but I know Moroccan cuisine uses many of these spices. I am pretty sure, however, that Moroccans don’t eat it rubbed on pork tenderloin … which is what I ate it on tonight.

• 3 parts ground coriander seed
• 2 parts cumin
• 1 part turmeric
• 1 part paprika
• 2 parts cinnamon
• 1 part ground black pepper
• 3 parts salt (I used gray salt because I’m a bit snobby like that, but table salt works too.)
• 3 parts garlic powder

Put the spices in a bowl. Mix it. Best when rubbed on pork or chicken, though it is also pretty awesome sprinkled on sautéed yellow squash and onions or chick peas.