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Sauces and Condiments

Poudre de Colombo

Poudre de Colombo
Glenn Koenig / Los Angeles Times

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed ... Read more

Total time: 15 minutes, plus cooling time | Makes about three-fourths cup
  • 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

Step 1In 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.

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

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

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