Collect the spices. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
To toast the spices, put them in a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don't get burnt. They will be really fragrant once toasted.
Alternatively, put the spices on a cookie sheet and bake at 180°C (360°F) for 5 minutes.
Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
Store in a sealed container for up to 1 year.
You can easily double or triple this recipe.
Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.