In blender roughly chop, @guajillo chilis{400%g}, @onion{125%g}, @garlic cloves{250%g}, @ginger{120%g}, @rosemary{20%g}, @besobela{1%tbsp}.  
Add @water if necessary
Bag up and let ferment at room temperature ~{24%hours} and up to ~{72%hours}
Dehydrate in oven
Toast @ajwan seeds{0.75%tbs}, @cumin seeds{0.75%tbs}, @salt{0.75%tbs}, @corriander seeds{0.75%tbs}, @korerima{0.5%tbsp}, @fenugreek seeds{0.5%tbsp}, @black peppercorns{0.5%tbsp}, dried @rosemary{0.5%tbsp}, @nigella seeds{0.5%tbsp}, @cinnamon berry{1%tsp}, @cloves{1%tsp}, @ruta berry{0.5%tsp}, @nutmeg{0.5%tsp}
Blend all to powder.