Guiana Colombo Powder is a traditional French Guianan version of the classic French curry spice blend, Colombo powder. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Guiana Colombo Powder.
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Ingredients:
50g uncooked white rice
4 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp black mustard seeds
1 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tsp whole cloves
1/2 tsp black mustard seeds
4 tbsp turmeric
Method:
Toast the rice in a dry pan until it starts to turn a light golden brown. Keep stirring whilst it cooks so it doesn't burn. Turn the rice out onto a plate and set aside to cool.
Place the pan back on the heat and use to individually toast the whole spices, stirring constantly, for about 90 seconds, until they're aromatic and beginning to darken in colour. As each spice finishes toasting turn out onto the plate.
Once the spices have cooled, combine with the rice in a spice grinder or mortar. Process to a fine powder, then add the turmeric and mix to combine.
Transfer to an air-tight jar, label and store in a cool, dark, place. It should keep for up to 3 months.
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