Spice Blend #1
COLOMBO POWDER (Makes 1 cup)
Colombo is the French West Indian version of curry powder. It takes its name from the city of Colombo in Sri Lanka. After the abolition of slavery, the French imported indentured laborers from India and Sri Lanka to work the cane fields in Guadaloupe and Martinique.
Colombo Powder makes a great gift. Use it in any recipe you would use curry powder, especially soups and stews.
1/4 cup white rice
1/4 cup cumin seeds
1/4 cup coriander seeds
1 TB mustard seeds (preferably black)
1 TB black peppercorns
1 TB fenugreek seeds
1 tsp. whole cloves
1/4 cup turmeric
Cook the rice in a dry skillet over medium heat, shaking the pan frequently, until a light golden brown, about 5 minutes. Transfer the rice to a plate and let cool.
Add rest of ingredients (except turmeric) to the pan, cook over medium heat until lightly toasted about 3 minutes. Cool.
Combine rice and spices and grind to a fine powder. Stir in the turmeric.
Source: "The Caribbean Pantry Cookbook" Steven Raichlen