Colombo Spice Blend - Martinique Gourmande


The secret recipe by Jérémie Jean-Baptiste, Festival spokesperson

Colombo Spice Blend

Equipment you’ll need: A saucepan and a coffee grinder or mortar and pestle.

Using fresh turmeric, ginger, and garlic will give you a Colombo paste. Jérémie prefers the paste, which has a more pronounced flavour than the powder.


2 tablespoons cumin

2 tablespoons turmeric, fresh or dried

2 tablespoons coriander seeds

1 clove

1/2 teaspoon nutmeg

1/2 teaspoon fenugreek

1/2 teaspoon 5 baies pepper blend

1/2 teaspoon black pepper

1 teaspoon mustard seeds

1 teaspoon ginger, fresh or dried

1 teaspoon garlic, fresh or dried


Heat the dried spices over medium heat for a few minutes to bring out their flavour.

Using a coffee grinder or mortar and pestle, grind or crush all the ingredients into a powder or paste, depending on whether you’re using fresh or dried varieties.

The Colombo paste should be kept in the fridge. The powder can be kept in a sealed jar in the pantry.

Enjoy your lunch!

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