2 tsp. coriander seeds
1 tsp. fenugreek seeds
1⁄2 tsp. black peppercorns
1⁄4 tsp. whole allspice
6 white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded,
and broken into small pieces
3 tbsp. paprika
2 tsp. kosher salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.

Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine.
Add chilies, and grind with the other spices until fine.

Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.