Colombo Powder

Colombo is the French West Indian version of curry powder. What sets it apart is the addition of an unexpected ingredient: toasted rice. The rice acts as both a flavoring and natural thickener. Toasting gives the rice a pleasing nutty flavor and makes it easier to grind. In the West Indies this spice mixture is used to flavor a favourite local dish called "Colombo," made with goat, pork or chicken. See recipe for Chicken Colombo.

2 Tbsp. white rice
2 Tbsp. cumin seeds
2 Tbsp. coriander seeds
1 1/2 tsp. mustard seeds, preferably black
1 1/2 tsp. black peppercorns
1 1/2 tsp. fenugreek seeds
1/2 tsp. whole cloves
2 Tbsp. turmeric

Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool.

Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate.

Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric.

Store the powder in an airtight container away from heat and light. It will keep for several months.