A mild curry from Martinique and Guadeloupe, sometimes called Poudre de Colombo.
Colombo is a traditional blend of French herbs, and West and East Indian spices, combining turmeric, brown mustard seed, hot pepper, coriander, West Indian bay leaf, thyme, black peppercorn and allspice. It’s a blend typical of the hot, fresh, complex flavors associated with Caribbean Creole cuisine.
In the Guadaloupe and Martinique, Colombo is generally made using a mix of meat and vegetables with a hint of tamarind.
Great for combinations of chicken, goat or pork with vegetables such as, potato, tropical root vegetables, pumpkin or eggplant.
Ingrédients: mustard, turmeric, coriander, black pepper, allspice, habanero chile, thyme, allspice leaf, bay leaf, nutmeg.