Put a large, heavy skillet over medium-high heat. Dry roast the sea palm, fennel, and coriander for 1 minute.
Reduce the heat to medium. Stir in the sesame seeds and roast for 3 minutes.
Stir in the sunflower seeds and hempseeds. Dry roast for 3 more minutes, until highly aromatic.
Remove from the heat and stir in the salt.
Let the mixture cool for a few minutes, then transfer to a food processor and process until ground.
Store in an airtight glass jar at room temperature for up to 3 months.