Roasting Seeds

- Delivered in a resealable bag - 

- Epiciane Blend -

Composition:

Cumin, Yellow Mustard, Fenugreek

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Uses in Cooking:

The "graines à roussir" is a blend of three spices: Cumin, Yellow Mustard, and Fenugreek. As the name suggests, this blend is always used after dry-toasting it in a pan.

This "graines à roussir" mix is essential for Caribbean colombo dishes, which are themselves inspired by Indian cuisine. It’s no coincidence that the powdered blend known as "colombo" bears similarities to Madras curry, which is authentically Indian!

The graines à roussir can also be used to create marinades for meats with a slightly more "exotic" twist, after being dry-toasted in a pan.

Colombo Recipe:

Dry-toast the graines à roussir mix in a pan for a few moments, then add a little oil, followed by your choice of meat (preferably chicken, lamb, goat, or beef) or fish pieces, onions, some Jamaican peppercorns (or a few cloves), and especially the Colombo spice blend.

Once the meat is well browned, add a bit of water, some garlic, and thyme, and let it simmer on low heat for about 20 minutes. This brings the dish to the halfway point. Add large chunks of potatoes and one or two other vegetables (such as carrots). Let it cook on low heat for another 20 minutes or so. The dish is then ready. Add a squeeze of lemon juice before serving, and adjust the seasoning (adding chili if desired).