Give this mix a chance, and you'll use it on everything.
1teaspoonWhole Juniper Berries
Put the fennel seeds, coriander seeds, juniper berries, and peppercorns in a heavy pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn.
When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices and add the salt, cinnamon, and NAGrika. Blend to a fine powder, shaking the grinder occasionally to redistribute the seeds.
Store in a tightly sealed glass jar in a cool, dry place, or freeze.