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Poudre de Colombo (Colombo Powder)

Poudre de Colombo (Colombo Powder) is a traditional Martinique recipe for a classic curry spice blend, common to the French Caribbean that does not include chillies in the mix. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Colombo Powder (GPoudre de Colombo).

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

1 small jar

Rating:

Tags : CurrySpice RecipesMartinique Recipes

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. This is the Martinique version.

The origins of this seasoning is believed to come from immigrant plantation workers who came from Sri Lanka with the capital city being colombo. The French also brought this curry powder to Mauritius where it is used in the local cooking.

Ingredients:

50g raw brown rice
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 ground turmeric
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Method:

Place a medium-sized frying pan over medium heat. Once hot add the brown rice and toast, until fragrant and slightly golden. Rotate and move the pan back and forth so each rice grain is toasted evenly.

At this point add all of the other whole spices (excluding the turmeric, cinnamon and ginger). Again, toast the spices until they are very aromatic (about 2 minutes).

Once toasted turn out onto a plate allow to cool for a few minutes.

Combine the whole spices along with the turmeric, cinnamon and ginger in a spice grinder and process to a fine powder.

Store in an airtight jar, label and use within three months.