¼ cup mustard seeds

2 tablespoons whole black peppercorns

2 tablespoons crushed hot red pepper

6 bay leaves

1 tablespoon celely seeds

1 tablespoon coriander seeds

1 tablespoon ground ginger

A few blades of mace

¼ cup coarse (kosher), sea or pickling salt

In a blender, combine all of the ingredients except the salt and blend until evenly ground. Add the salt and blend briefly to incorporate. Transfer the mixture to a well-sealed jar and store in a cool, dark, dry place for up to 2 months.