Heat heavy large skillet over medium-high heat.
Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes.
Cool slightly.
Working in batches, finely grind spice mixture and salt in spice mill.
Transfer to medium bowl.
Whisk in turmeric.
Transfer to airtight container.
Can be made 1 month ahead. Store at room temperature.
