Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Colombo powder (french west indies "curry pow   Yield: 1 /2 cup   2 tb White rice      2 tb Cumin seeds 2 tb Coriander seeds      1 1/2 ts Mustard seeds pref. black 1 1/2 ts Black peppercorns      1 1/2 ts Fenugreek seeds 1/2 ts Whole cloves      2 tb 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.