In a non-stick pan, toast all ingredients separately, except the nutmeg. Each should be toasted for approximately 60 seconds, or until fragrant.
Using a mortar and pestle (or spice grinder), grind the toasted spices into a fine powder.
Add the nutmeg and stir to combine all the spices.
Use immediately, or seal in a jar for future use.
*You can use various dried red chili peppers, based on your heat preference. There are multiple options available, but some options include dried guajillo (mild), dried chile de arbol (medium), or dried TienTsin peppers (extra-hot).