Poudre de colombo (Colombo powder)
Learn how to make poudre de colombo - French Caribbean curry
Servings 1 cup
Calories 250kcal
Ingredients
- 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
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.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 340mg | Fiber: 7g | Sugar: 1g | Calcium: 57mg | Iron: 5mg