1. Toasti cumin, mustard, and fenugreek seeds separately by placing a thin layer of each spice in a small dry frying pan over medium high heat, stirring so that it is even, until they darken, about 3 to 4 minutes.
2. grind seeds to a powder in grinder or with mortar and pestle, grinding cloves with the seeds.
3. Stiri in spice or cinnamon.
4. Store in airtight container; keeps indefinitely.
5. Can be added to curries, chutneys, and a myriad of other recipes.