In a small pan over medium heat, warm cardamom, peppercorns, coriander, and cumin until fragrant. Set aside to cool, then grind in a spice grinder or mortar and pestle.
In the bowl of your food processor, place your peppers, garlic cloves, red pepper flakes, lemon juice, and oil, then blend.
Once blended, add your herbs one bunch at a time. Once fully blended, add the Aleppo pepper and salt (to taste) - using a spatula to mix. Store in your refrigerator for 1-2 weeks.