If you are using pre-ground spices skip to step three. In a small, dry skillet, heat the spices, over low heat, in the following order: cinnamon sticks for 1 minute. Add the allspice, peppercorns, and cloves and heat for an additional minute. Finally add the cumin seeds, fenugreek, and cardamom and heat for another 2 minutes. Remove the pan from the heat and allow the spices to cool completely.
Once the spices have cooled, grind them in a coffee (or spice grinder) to a very fine powder. You may need to separate this into batches if you have a small grinder.
Add all of the grind spices to a small bowl, including the paprika, ginger, and nutmeg, and stir with a whisk to combine.
Transfer the spices to a storage jar (preferably glass) with an air-tight lid.
Store in a dark, cool, dry place for up to six months. Use as needed.