On medium-high heat add a medium sized skillet to the stove.
Proceed to toast the brown rice until it is fragrant and slightly golden in colour, rotate and move the pan back and forth so each rice grain is toasted evenly.
Add all of the other whole spice excluding the turmeric, cinnamon and ginger. Again, toast the spices until the a strong in smell.
Once toasted set aside and allow to cool for a few minutes
Add the whole spices along with the turmeric, cinnamon and ginger to a spice grinder and mill into a fine consistency.
Store in an airtight jar, label and use within several months.