If you love curry but want something a little different from the usual Indian or Thai blends,
Colombo powder is about to become your new pantry crush. This mild, golden French Caribbean
curry powder comes from islands like Martinique and Guadeloupe and is used to make hearty
stews simply called “Colombo” often with chicken, pork, goat, lamb, or vegetables.

Think of Colombo powder as curry powder’s laid-back island cousin: warm, aromatic, gently
spicy, and thickened with toasted rice for a velvety sauce. The good news? It’s surprisingly
easy to make at home, and once you’ve mixed a batch, you can use it on everything from
roasted veggies to coconutty stews and even weeknight sheet-pan dinners.

In this in-depth Colombo powder seasoning recipe, you’ll learn what it is, which spices you
need, how to toast and grind them properly, and the best ways to use this French Caribbean
curry blend in your everyday cooking.

What Is Colombo Powder?

Colombo powder (often called poudre de Colombo) is a traditional curry-style seasoning
from the French Caribbean, especially the islands of Martinique and Guadeloupe. It’s thought
to have developed when Indian laborers brought their curry traditions to the Caribbean and
combined them with local ingredients and French cooking techniques.

The blend uses a familiar cast of curry spices – coriander, cumin, turmeric, fenugreek,
mustard seeds, peppercorns, and cloves – but with two twists:

• Toasted rice is ground into the blend, helping to naturally thicken sauces.
• The overall flavor profile is milder and more lemony than many Indian-style curry powders.

The result is a fragrant, golden seasoning that’s earthy from turmeric and cumin, softly
sweet and citrusy from coriander and fenugreek, and gently warmed by mustard, pepper, and
clove. It’s usually not “hot” in a chili-pepper sense, which makes it ideal for families and
anyone who likes flavor without fire.

Classic Colombo Powder Ingredients

Like many traditional spice blends, every Caribbean cook has a slightly different Colombo
powder recipe. But most versions share the same core ingredients. Here’s a reliable, balanced
base recipe that will give you about 1 cup of seasoning.

Core Ingredients

• 1/4 cup uncooked white rice (long-grain or medium-grain)
• 1/4 cup whole cumin seeds
• 1/4 cup whole coriander seeds
• 1 tablespoon brown or yellow mustard seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fenugreek seeds
• 1 teaspoon whole cloves
• 1/4 cup ground turmeric

Optional Flavor Boosters

These are not mandatory, but many modern Colombo powder blends include one or more of the
following for extra depth:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace or cardamom

If you’re just starting out, make the core blend first. Next time, try adding one or two of
the boosters and see how you like the change in flavor.

Step-by-Step Colombo Powder Seasoning Recipe

The secret to great Colombo powder is toasting the spices and rice gently so they develop
deeper, nuttier flavors without burning. Here’s a simple, foolproof method.

1. Toast the Rice

1. Place a dry, heavy skillet (cast iron is ideal) over medium heat.
2. Add the uncooked white rice.
3. Toast, stirring frequently, for 4–6 minutes, until the grains turn light golden and smell
   nutty. If any kernels start turning dark brown or you see smoke, lower the heat.
4. Transfer the toasted rice to a bowl to cool.

The toasted rice is what gives Colombo powder its signature body when it hits liquid. It will
grind into a fine flour and help thicken sauces naturally, no cornstarch required.

2. Toast the Whole Spices

1. In the same dry skillet over medium-low heat, add the cumin, coriander, mustard seeds, fenugreek, peppercorns, and cloves.
2. Toast, stirring constantly, for 2–4 minutes, until the spices smell deeply aromatic and a
   few mustard seeds start to pop.
3. Immediately transfer the spices to a plate or bowl to cool (leaving them in a hot pan can make them burn).

Toasting wakes up the oils inside the seeds, giving your Colombo seasoning a much fresher,
more complex flavor than any pre-ground curry powder.

3. Grind the Spice Mix

1. Once the toasted rice and whole spices have cooled completely, add them to a spice grinder or high-powered blender.
2. Grind to a fine powder, pausing to shake the grinder or scrape down the sides so everything
   grinds evenly.
3. Sift the mixture through a fine-mesh sieve if you want a very smooth powder, and re-grind any coarse bits.

4. Add the Turmeric and Optional Spices

1. Transfer the ground seed-and-rice mixture to a bowl.
2. Add the ground turmeric and any optional spices (cinnamon, allspice, ginger, mace, or cardamom).
3. Whisk thoroughly until the color and texture are uniform.

At this point, your kitchen should smell like a Caribbean spice shop. The blend should be a
sunny golden color with tiny flecks of toasted rice and spices.

5. Store Your Colombo Powder

• Transfer the finished seasoning to an airtight jar.
• Label it with the date – homemade spice blends are best within 3–6 months.
• Store in a cool, dark place away from direct sunlight and heat.

The blend won’t exactly “go bad” after six months, but the flavor will gradually fade. If the
color looks dull and the aroma is weak, it’s time to make a new batch.

How to Use Colombo Powder in Your Cooking

Once you have this Colombo powder seasoning in your pantry, it becomes incredibly versatile.
Here are some tried-and-true ways to use it.

1. Classic Chicken or Pork Colombo

The iconic dish is a hearty stew where meat, vegetables, and Colombo powder simmer together in
a fragrant sauce. A simple method:

1. Marinate chicken or pork with oil, lime juice, garlic, salt, pepper, and 1–2 tablespoons of Colombo powder.
2. Brown the meat in a heavy pot.
3. Add onions, garlic, and bell peppers; sauté until softened.
4. Stir in a little more Colombo powder to bloom it in the fat.
5. Add coconut milk or broth, plus vegetables like potatoes, carrots, eggplant, or okra. Simmer
   until everything is tender.
6. Finish with a squeeze of lime juice and fresh herbs (parsley, cilantro, or thyme).

Serve the stew over rice, and you’ll understand immediately why this dish is beloved across
the French Caribbean.

2. Vegetable or Lentil Colombo

For a plant-based option, use Colombo powder to season:

• Chickpeas, lentils, or black beans simmered in coconut milk
• Roasted cauliflower, sweet potatoes, and carrots
• Hearty vegetable stews with pumpkin, squash, eggplant, and okra

You can follow the same build-a-stew method: sauté aromatics, bloom the Colombo powder in a
little oil, then add broth, coconut milk, and vegetables or legumes. The toasted rice in the
blend helps everything come together in a silky sauce.

3. Quick Weeknight Uses

You don’t have to make a full stew to enjoy Colombo powder. Try:

• Dry rub: Sprinkle Colombo powder, salt, and a little brown sugar over chicken thighs or pork chops before roasting or grilling.
• Sheet-pan dinners: Toss cubed chicken, bell peppers, onions, and potatoes with oil, Colombo powder, and salt, then roast.
• Soup upgrade: Stir 1–2 teaspoons into coconut-based soups or vegetable soups for instant Caribbean vibes.
• Marinade booster: Add Colombo powder to yogurt or coconut milk with lime juice for a tenderizing marinade.

As a general guideline, start with about 1 to 1 1/2 teaspoons of Colombo powder per pound of
protein or per 3 cups of vegetables. Taste and adjust from there.

Tips, Substitutions, and Common Questions

Can I Use Pre-Ground Spices?

You can use pre-ground cumin, coriander, mustard, and pepper if you’re in a rush, but
the flavor won’t be as bright or complex. If you do:

• Skip the toasting step for ground spices; they burn easily.
• Toast only the rice and fenugreek seeds (if whole).
• Mix the ground spices with the ground rice and toasted fenugreek.

It’s still tasty, but once you’ve tried the whole-spice version, you’ll taste the difference.

What If I Don’t Have Fenugreek?

Fenugreek adds a slightly maple-like, sweet bitterness that’s hard to replicate. If you don’t
have it:

• Use a little extra mustard seed and coriander to keep the flavor balanced.
• Optionally add a pinch of ground celery seed for a subtle earthy note.

The blend won’t be completely traditional, but it will still be delicious and very usable in
Colombo-style dishes.

Is Colombo Powder Spicy?

Colombo powder is typically mild. The heat comes mostly from black pepper and
mustard seeds, not from hot chilies. If you like more kick:

• Add 1/2 to 1 teaspoon of crushed red pepper flakes to the blend.
• Or, when cooking, add Scotch bonnet or habanero chili to the stew.

How Long Does It Last?

Stored in an airtight jar in a cool, dark spot, your Colombo powder will taste great for about
3 months and remain usable up to 6 months. The more often you open the jar and expose it to
air and humidity, the faster the flavor fades, so consider making smaller batches if you don’t
cook with it regularly.

Serving Ideas: What Goes Well with Colombo Powder?

Because Colombo powder has an earthy yet gently bright profile, it pairs especially well with:

• Starches: Steamed rice, rice and peas, couscous, and flatbreads.
• Creamy elements: Coconut milk, yogurt, crème fraîche, or sour cream.
• Acid: Lime juice, lemon juice, or a splash of apple cider vinegar.
• Fresh herbs: Cilantro, flat-leaf parsley, or fresh thyme sprigs.

If you’re creating a full meal, think “comforting Caribbean bowl”: a base of fluffy rice,
spoonfuls of chicken or vegetable Colombo, a bright squeeze of lime, and a sprinkle of herbs
on top.

Colombo Powder: Real-Kitchen Experiences and Lessons Learned

The first time many home cooks encounter Colombo powder, it’s in a recipe labeled “Caribbean
curry” or “poulet Colombo,” and the instinct is to treat it exactly like Indian curry powder.
That’s only half right. The other half comes from understanding the personality of this blend.

One of the biggest lessons people learn is how crucial toasting is. If you
’ve ever compared a batch of Colombo powder made with untoasted spices to a batch where the
rice and seeds were carefully toasted, the difference is dramatic. The toasted version smells
nutty and deep, with a richer, rounder flavor in stews. The untoasted version can taste
flatter and more one-note, like generic curry.

Another real-world discovery: the rice is not optional. It’s tempting to
skip it if you don’t have any on hand, but the rice is what gives the sauce that silky,
spoon-coating texture. When cooks omit the rice, they often end up reaching for cornstarch
or flour later to thicken the sauce. Once you’ve used proper Colombo powder with toasted rice,
you start to appreciate how elegant and natural this built-in thickener really is.

People also learn quickly how forgiving the blend is when it comes to protein choices.
Classic chicken and pork Colombo are beloved, but home cooks have had great success with:

• Salmon or trout fillets gently simmered in a Colombo-spiced coconut sauce
• Shrimp Colombo with bell peppers and green beans over rice
• Hearty chickpea and pumpkin Colombo for a vegan main course

The seasoning is mild enough that it doesn’t overwhelm delicate seafood, yet robust enough to
stand up to richer meats like lamb or goat. The key is to bloom the Colombo powder in fat
(oil, butter, or ghee) before adding liquids, so the spices open up fully.

Cooks who enjoy meal prepping often find Colombo powder particularly helpful. A big pot of
chicken or vegetable Colombo made on Sunday easily stretches into Monday’s packed lunch and
Tuesday’s “I’m too tired to cook” dinner. Because the spices are not too hot, leftovers tend
to taste even better the next day as the flavors meld without becoming overpowering.

There’s also a fun, experimental side to using Colombo powder. Some home cooks stir a pinch
into mayonnaise or yogurt to create a quick dipping sauce for roasted potatoes or grilled
vegetables. Others mix a small amount into scrambled eggs or breakfast hash to wake things up
without turning the morning into a chili challenge. It’s the kind of seasoning that invites
curiosity: “What happens if I put a little of this in…?”

One practical tip from real-kitchen experience: go easy at first. Because Colombo powder
contains mustard, fenugreek, and cloves, adding too much can make a dish slightly bitter or
clove-heavy. Start with a conservative amount, taste as your stew simmers, and adjust. Once
you understand how your particular batch behaves, you’ll develop a feel for the right amount
to use in different dishes.

Finally, making Colombo powder from scratch tends to change how people think about spice
blends in general. Instead of relying exclusively on store-bought curry powders, they realize
how achievable it is to create something special at home with a few basic whole spices and a
skillet. Colombo powder becomes not just a seasoning, but a small, fragrant project that
connects your kitchen to the culinary traditions of the French Caribbean.

Whether you’re simmering a traditional chicken Colombo or experimenting with a coconut-lime
lentil stew, this golden, aromatic blend brings warmth, depth, and a touch of island character
to your table. Make a jar, label it proudly, and enjoy the moment when someone asks, “What is
that amazing flavor?” and you get to answer, “It’s my homemade Colombo powder.”

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