Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

colombo a spice mixture used in the French Antilles, especially Guadeloupe. The name comes from the city in Sri Lanka, and the mixture itself seems to derive from ‘curry powders’ of Sri Lanka, but with differences. According to Landry (1978), it consists of allspice, garlic, coriander, saffron, cinnamon, and perhaps tiny fragments of dried mango (see amchur) or tamarind pulp. It is said to be a very good flavouring for fish dishes, and for plantains, sweet potatoes, etc.

The name colombo may be applied to a dish prepared with it.