Combine pumpkin seed, garlic, longan, green peppercorn, bay leaf, clove, coriander seed, cumin, fennel, dried red spur, and dried red jinda, toast together in saucepan over medium heat with butter 3–4 minutes until lightly toasted and fragrant, then add all remaining ingredients.

Cook over medium-low heat for about 20 minutes, then blend on high speed, taste and adjust seasoning as needed, pass through chinois.