Poudre de Colombo (Colombo Powder)
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΌ cup brown rice ((48g) uncooked)
- Β½ tsp cumin seeds
- Β½ tsp coriander seeds
- Β½ tbsp mustard seeds (brown or black)
- Β½ tbsp black pepper
- Β½ tbsp fenugreek seeds
- 1 whole clove
- 1 tsp turmeric
- Β½ tsp ginger
- Β½ tsp cinnamon
Method
- 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.