Poudre de colombo (Colombo powder)
Learn how to make poudre de colombo - French Caribbean curry
Servings 1 cup
- ¼ cup of brown rice uncooked
- ½ teaspoon of cumin seed
- ½ teaspoon coriander seeds
- ½ tablespoon of mustard seeds brown or black
- 1 /2 tablespoon of black pepper
- ½ tablespoon of fenugreek seeds
- 1 whole clove
- 1 teaspoon of turmeric
- ½ teaspoon of ginger
- ½ teaspoon of cinnamon
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.
Then 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.
Calories: 250kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 340mg | Fiber: 7g | Sugar: 1g | Calcium: 57mg | Iron: 5mg