In a mortar and pestle, crack the cloves into small pieces—this will allow them to disperse more evenly into the mix.
In a heavy dry pan over medium heat, toast the cloves, coriander, fenugreek, peppercorns, ajwain, and allspice until they are are fragrant. Remove from the pan before they begin to smoke and allow to cool.
Mix the remaining ingredients.
Store in an airtight container and grind just before use.