Scale

3 Tbsp. summer savory
1 Tbsp. sweet paprika
1/2 Tbsp. smoked paprika (TFD change, use regular paprika for classic recipe)
1 Tbsp. fine corn flour
1 Tbsp. kosher salt
2 tsp. fenugreek leaves
1 tsp. freshly-cracked black pepper
1 Tbsp. lovage (preferred) or 1 Tbsp. minced fresh celery leaves
1 Tbsp. dried basil
2 tsp. dried fenugreek leaves (methi)
1 tsp. minced samardala (preferred) or use wild ramp powder or garlic scape powder
1 tsp. dried dill
1/2 tsp. freshly-grated nutmeg
1 tsp. freshly-ground cumin

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In a dry pan, toast the cornmeal over medium heat, stirring constantly, until fragrant and just starting to darken slightly in spots.
Place everything in a food processor and run until the dried herbs are fully crumbled.
Store in an airtight container.