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Château de Nages Vieilles Vignes, Costières de Nîmes, White Rhône

Colombo Spice Blend

Course spice blend
Cuisine Caribbean
Servings 1 cup
Author adapted from "Provence to Pondicherry: Recipes from France and Faraway" by Tessa Kiros


  • 3 tablespoons uncooked white rice
  • 3 tablespoons ground coriander
  • 2 1/2 tablespoons ground cumin
  • 1 tablespoon ground yellow mustard
  • 1 tablespoons ground fenugreek
  • 1/2 tablespoon fennel seeds
  • 1/2 tablespoon freshly ground white peppercorn
  • 2 tablespoons turmeric
  • 1 teaspoon allspice


  1. Toast the rice in a dry frying pan over medium heat for 4-5 minutes or until lightly golden. Stirring and watching closely to prevent burning. Spread on a plate to cool completely.
  2. In a spice grinder or small food processor, grind the rice.
  3. In a small bowl, mix the spices and ground toasted rice together.