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The "to be scorched" seeds

€2.90
VAT included

Net weight: 50g - 1,763 Oz

The to be scorched seeds is a mix that originates from the Ceylon province of Sri Lanka. This spice is the cooking staple for creating the Colombo mix (curry).

Emballage
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The to be scorched seeds

A TOUCH OF HISTORY,

The to be scorched seeds is the staple ingredient of Colombo curry. The seeds were turned into powderon a flat stone using another stone in the form of a roll. This method of the Stone Age still works but it is more common to use a mortar to make spicescurry, curry, massalé, masala ....

LET'S DIG IN !

Line the bottom of your wok, pan or crockpot with black and yellow mustard seeds, fenugreek and cumin. Start with a dry surface and on high heat. When the mustard seeds pop up like popcorns, add in oil for it to get some color and begin cooking your food over high heat.

 

WHAT OUR GRANDMOTHERS TOLD US...

All mom's colombos are made in this way because the key is to put the spice powder mixture after adding the food with the seeds to scorch.

GrainRoussi

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