Recipe: Poudre de Colombo
Total time: 15 minutes, plus cooling time
Servings: Makes about three-fourths cup
Note: The spice mixture can be stored in an airtight jar or plastic bag for up to 6 weeks.
3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 tablespoon black or brown mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
1 teaspoon whole cloves
3 tablespoons turmeric
1. In a large sauté 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.
Each tablespoon: 18 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 4 mg. sodium.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.