Pre-heat a saucepan or skillet over medium heat. Add the black peppercorn, mustard seeds, coriander, cardamon seeds, fennel seeds, dill seeds, whole cloves and toast for 2-3 minutes, stirring constantly.

Set the bay leaves aside and add the toasted spices to a spice grinder (or coffee grinder) and pulse a few times until coarse. Transfer to a small bowl.

Crush the bay leaves and add to the bowl along with the ground ginger. Stir to combine.

Store in an air-tight container for up to 6 months or freeze for up to a year.