In a dry pan toast 3 tablespoons sesame seeds, almonds and sunflower seeds.
When slightly toasted, remove from pan into a bowl to cool, toast the additional tablespoon sesame seeds, too, and let cool on a seperate plate.
Put coriander, anise, fennel and cumin into the pan and toast until fragrant.
Remove from pan into another bowl, let cool.
When seeds and spices are completely cooled, put all except the additional tablespoon sesame seeds, thyme, sumac and salt into spice grinder (or coffee grinder or food processor), grind until halfway powdery, then add sea salt, thyme and sumac and just give it one more whizz to blend.
Add in the additional tablespoon whole sesame seeds, blend with a wire whisk.