Step 1

Heat oven to 350 degrees.

Step 2

Spread dried chilis on a sheet pan. Toast for 5 minutes our until fragrant. Remove from the oven and allow them to completely cool.

Step 3

In a dry skillet toast caraway, coriander and cumin seeds until fragrant, about 2 minutes.

Step 4

Transfer cooled chiles to a food processor and process until broken down into flakes. Working in batches transfer chilies and spices to a spice/coffee mill. Pour milled spices into a bowl and mix together until well combined.

Step 5

Store in an airtight container.