Place a dry pan over a medium heat. Once warm, dry roast all spices apart from the cinnamon and turmeric. Keep roasting for three or four minutes, stirring constantly until the spices start to brown. Do not leave the spices unattended as they would easily burn.
Once cooled, place all spices including the turmeric and cinnamon into a blender or pestle and mortar and grind to a fine powder.
Store in an airtight container in a cool, dark place and use as needed.