Gather all whole spices: coriander seeds, black peppercorns, cardamom seeds, cinnamon stick, and whole cloves.

Toast the whole spices in a small skillet over low heat, shaking the pan frequently to prevent burning.

Toast until the spices become fragrant and slightly browned, approximately 5 minutes.

Remove from heat and let the spices cool slightly.

Transfer the toasted spices, ground turmeric, and ground ginger to a spice grinder or small blender.

Grind the spices into a fine powder.

Store the spice mixture in an airtight container in a cool, dry place.