In a dry skillet over medium heat, toast the hazelnuts stirring frequently until lightly browned and fragrant, 3 to 5 minutes, watching carefully to avoid burning. Remove and set aside. Repeat with sunflower seeds. Individually toast the coriander seeds, cumin seeds, peppercorns, nigella seeds, and fennel seeds for 1½ to 2 minutes—stir each of these constantly. Toast the paprika for 30 seconds, stirring constantly. Allow everything to cool completely. Add the toasted ingredients along with the salt to a spice grinder or small food processor and pulse until coarse consistency; do not overwork or the mixture will become a paste.