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.

Course Extras

Cuisine Caribbean

Prep Time 10

Cook Time 5

Total Time 15

Servings cup

Calories 250kcal

Author Charla

Ingredients

¼ cup brown rice (48g) uncooked
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ tablespoon mustard seeds brown or black
½ tablespoon black pepper
½ tablespoon fenugreek seeds
1 whole clove
1 teaspoon turmeric
½ teaspoon ginger
½ teaspoon cinnamon

Instructions

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.

Video

[adthrive-in-post-video-player video-id="srXvezww" upload-date="2018-08-01T00:00:00.000Z" name="How to make poudre de colombo" description="How to make poudre de colombo"]

Notes

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.

Nutrition