In a heavy dry skillet, toast the spices over medium heat until fragrant, being careful not to let them burn. Remove spices from heat and allow them to cool slightly then grind coarsely. I used a mortar and pestle. In a clean jar, add a vanilla bean sliced lengthwise, orange zest, spices and the bottle of rum. Close the jar and shake. Allow the rum to infuse for 24 hours, shaking a few times during the process. After 24 hours, strain into a clean jar and use in your favorite spiced rum cocktail. Makes a great gift!