Step 1

Add the coriander seeds, mustard seeds, peppercorns, anise seeds, fennel seeds, dill seeds and whole cloves to a skillet on the stove over medium heat.

Step 2

Lightly toast the seeds for 1-2 minutes, until fragrant.

Step 3

Add the toasted seeds to a spice grinder, along with the bay leaves and red pepper flakes. Pulse the spices in the grinder into a coarse texture. (See notes below if you don't have a spice grinder.)

Step 4

Transfer the ground spices from the spice grinder to an airtight container, like a mason jar, and store in a cool, dark place, like the pantry, for up to 6 months.