In a skillet over medium-high, cook and stir 1/2 cup coarsely chopped hazelnuts 3 minutes; transfer to a bowl.
Add 1 Tbsp. each coriander seeds and sesame seeds and 1 1/2 tsp. cumin seeds to the skillet. Cook and stir 2 minutes; let cool.
Coarsely grind or crush. Combine with hazelnuts, 1/2 tsp. salt, and 1/4 tsp. black pepper.
Turmeric-Chili Spice Blend
Stir together 1 tsp. each turmeric and chili powder and 1/4 tsp. each garlic powder and sea salt flakes (or kosher salt).
Tomato-Parm Spice Blend
Combine 1 Tbsp. finely chopped sun-dried tomatoes, 1 Tbsp. grated Parmesan, and 1 tsp. cracked black pepper.