In a heavy skillet over medium low heat, toast the whole spices (seeds) and chilies, stirring frequently so the spices don’t burn, until fragrant. This should take about 3 or 4 minutes.
Transfer to a bowl and let cool.
Grind the cooled spices in a spice or coffee grinder. Add the remaining ground spices and salt and grind everything together.
Store in an airtight container in a dark place.
Note: Leave the seeds in the chilis if you want it extra spicy!