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Poudre de Colombo

Time 15 minutes
Yields Makes about three-fourths cup
Poudre de Colombo
1

In a large saute pan, combine the cumin, coriander, mustard and fenugreek seeds with the peppercorns and cloves. Toast the spices over medium-high heat until fragrant and lightly browned, 2 to 3 minutes. Remove from the pan and cool, then grind to a fine powder using a spice or coffee grinder.

2

Toast the turmeric over medium-high heat until fragrant and lightly browned, 2 to 3 minutes. Combine the turmeric with the rest of the spices.

The spice mixture can be stored in an airtight jar or plastic bag for up to 6 weeks.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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