1 teaspoon caraway seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
One 2-inch piece cinnamon stick
6 allspice berries
4 whole cloves
1/2 teaspoon dried lavender (optional)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don't burn. Allow the mixture to cool completely.
Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend.
Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.