Heat a broad non-stick pan, add the cumin seeds, cloves, cinnamon, black peppercorns, fennel seeds and star anaise and dry roast on a slow flame for 2 to 3 minutes. Keep aside to cool.
Once cooled, blend in a mixer to a fine powder.
Transfer the powder into a bowl, add the black salt, rock salt and dried mango powder and blend in a mixer till smooth.