Toast coriander and cumin seeds in a dry skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Allow to cool.
In a mortar and pestle, combine the red pepper, lavender, fennel, black pepper, and cardamom. Grind to a coarse powder as the toasted spices cool.
Add the toasted spices and grind until the mixture is a fine, uniform powder.
Combine the ground cinnamon, smoked paprika, ground cardamom, ground ginger, ground turmeric, and ground clove with the rest of the spices, and mix well.
Store in a tightly lidded container at room temperature for up to 6 months.
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