Poudre de Colombo (Colombo Powder)

Learn how to make this French Caribbean fragrant curry powder blend called poudre de colombo to add to your poultry, soups and stews.

If you are a fan of making your very own spice blends from scratch then you are in for a real treat because this curry powder is fragrant and very very complimentary to any dish which it is seasoned with.

The definition

In short pourde de colombo also known as colombo powder is a curry blend which hails from the French Caribbean.

It is used in Guadeloupe, Martinuque, St Marin, St Barts and other local regional French colonies.

The origins of this seasoning is believed to come from immigrant plantation workers who came from Sri Lanka with the capital city being colombo.

Colombo also lends it's name to the dish known as chicken colombo, a thick stew. You can also make a stew using any type of poultry including goat, lamb or pork.

This curry vs normal curry

What I adore about poudre de colombo is it's unique blend of flavours. Curry is widely used by most Caribbean Islands. Like Jamaica has its own Curry Powder.

However, in the French Caribbean their curry has a different take to that of Jamaica, Barbados, Trinidad and so fourth.

Uncooked rice is toasted and included for a nutty taste and serves as a thickener.

Ingredients you will need

• Cumin seeds - Highly aromatic however, it does have a subtle hint of bitterness which can be balanced out by other spices.
• Coriander seeds - Has a deep nutty aroma when toasted
• Mustard seeds - black but can use brown seeds instead.
• Black pepper - Has a piney/woody taste to it.
• Fenugreek seeds - Subtle hint of sweet/nutty taste.
• Turmeric - This gives the powder a bright yellow colour.
• Clove - Slightly astringent in taste and overpowering so only one is needed.
• Rice - The main component of colombo powder is rice, I like to use brown rice because it is high nutritious. 
• Ginger and cinnamon - For warmth

Some people like to add dried chilli to give the recipe that they are using the colombo power for spiciness.

The quantity and various add ins make the colour of the curry varied - anything from bright yellow to a brown hue.

The steps

• On medium-high heat add a medium sized skillet to the stove.
• Proceed to toast the brown rice until it is fragrant and slightly golden in colour, rotate and move the pan back and forth so each rice grain is toasted evenly.

• Add all of the other whole spice excluding the turmeric, cinnamon and ginger. Again, toast the spices until the a strong in smell.
• Once toasted set aside and allow to cool for a few minutes.

• Add the whole spices along with the turmeric, cinnamon and ginger to a spice grinder and mill into a fine consistency.
• Store in an airtight jar, label and use within several months.

Notes and tips

• If you don't have whole spices you can use ground spices, just mix everything together (still run the spices through a spice grinder with the rice) instead.
• It is very important that you toast the rice whether you use whole or dry spices as this will enhance the flavour of the curry powder.
• Keep the colombo powder in an air tight glass jar, label it and store in a cupboard or pantry for several months.
• Do not over toast the spices as this may result in a bitter tasting curry powder.
• A good indication of when the spices are ready is the aroma will come through.

Recipes to try this curry powder with