1/2 cup each: flaked almonds, sesame seeds, pumpkin kernels
4 tablespoons each: cumin seeds, coriander seeds
2 teaspoons each: rock salt, oregano, fennel seeds
1 tablespoon each: ground turmeric, paprika
Preheat the oven to 180°C. Place the almonds and seeds (but not the fennel) in different areas of a large roasting pan and bake for about 5-10 minutes. If some items cook more quickly than others, remove them with a spoon.
Cool, then place in a food processor or blender with the remaining ingredients and grind — but not too finely. The mixture should have some texture.
Store in an airtight container in a cool place. Makes about 1 1/2 cups.