Measure your spices. In a small bowl, combine 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon cayenne, 1 teaspoon black pepper, 1/2 teaspoon white pepper, 1 teaspoon ground cumin, and 1–1.5 teaspoons kosher salt. Add 1/2 teaspoon brown sugar if you like subtle sweetness.

Line your air fryer basket. Place a small sheet of parchment (perforated if you have it) or a piece of foil crimped at the edges to keep the spices in place. This prevents the mix from blowing around.

Preheat the air fryer. Set to 300°F (150°C) for 3 minutes. You want gentle heat—no scorching.

Toast the seasoning. Spread the spice mix in a thin, even layer on the liner. Air fry at 300°F (150°C) for 3–4 minutes. Shake once halfway through to avoid hot spots.

Cool completely. Transfer to a plate to cool for 5–10 minutes. This stops the cooking and protects the flavors.

Store. Funnel into a clean, airtight jar. Label with the date. For the best flavor, use within 3 months.

Use it. Sprinkle 1–2 teaspoons per pound of protein or vegetables. For a rub, add a light drizzle of oil so it clings nicely before cooking.