Poudre de Colombo Curry

History

Brought to the French West Indies by Sri Lankan and South Indian indentured laborers in the 19th century, Poudre de Colombo Curry was adapted over generations to reflect local ingredients. Today, it’s a staple in Martinique and Guadeloupean kitchens, used in the signature dish Colombo de porc and countless family stews.

Summary

Fragrant, toasty, and layered, our Poudre de Colombo Curry is a Caribbean-style curry blend made with turmeric, cloves, toasted rice, Indian coriander, fenugreek, cumin, Vietnamese peppercorns, and brown mustard seed. It’s earthy and complex, with warming depth and just a hint of heat — perfect for bringing comfort and character to any dish.

Why We Love It

It’s a one-step flavor builder that adds body and brightness all at once. Poudre de Colombo Curry is especially good in long-simmered dishes like braised pork or chicken, vegetable stews with eggplant and squash, or cozy pots of lentils. We love pairing it with coconut milk, adding a squeeze of lime, or stirring it into rice for a subtly spiced side.

The More You Know

Traditionally, Colombo includes toasted and ground rice to help thicken the dish — a detail that ties back to its South Indian roots and sets it apart from most curry powders. Our blend stays true to that tradition.