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.