Step 1

Heat a medium-sized skillet or pot over medium heat. Add yellow mustard seed, black peppercorn, anise seed, dill seed, cloves, and cardamom pods.

Step 2

Toast for 2-3 minutes, or until fragrant.

Step 3

Add toasted seeds to a spice grinder, along with bay leaves, and mix well, or pulse in a food processor until blended.

Step 4

Mix the seeds with ginger, coriander, and red pepper flakes.

Step 5

Use your seasoning mix as directed in your recipe.

Step 6

Transfer leftovers to an airtight container, such as a mason jar, and store in a cool, dark place for up to 6 months.