Easy Ras el Hanout

In a small, dry skillet, toast the cardamom, cinnamon, cloves, bay leaf, cumin, allspice, peppercorns, aniseed, and lavender (if using) over medium-low heat until fragrant, about 3 minutes. Grind to a fine powder in an electric spice grinder and transfer to a small bowl. In the grinder, pulse the nutmeg into a powder (or finely grate it by hand) and add it to the other freshly ground spices. Add the ginger, mace, turmeric, and cayenne and mix well. Store in an airtight container in a cool, dark spot for up to 6 months.