Ingredients:
1 (1-inch) cinnamon stick
1 tablespooncoriander seeds
1 teaspoonfenugreek seeds
1 teaspoonblack peppercorns
6 cardamom pods
3 allspice berries
4 dried chiles de árbol, stemmed and seeded
1/4 cupdried onion flakes
3 tablespoonssweet paprika
1/2 teaspoonground ginger
1/2 teaspoonfreshly grated nutmeg
Directions:
Place the cinnamon, coriander, fenugreek, peppercorns, cardamom, and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes. Let cool. Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle and some elbow grease). Transfer the ground spices to a fine-mesh sieve set over a bowl and sift. Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices.
Add the paprika, ginger, and nutmeg. Whisk well to combine and transfer the mixture to an airtight jar. Store in a cool, dark place for up to 3 months.