The Colombo mix differs from its Indian counterpart curry as it is not quite as pungent and is more brightly coloured. In the West Indies, it is used to flavour chicken, goat, lobster tails, shrimps, pork and lamb dishes.

It is best used infused in sauces or cream to preserve its delicate aromas. Do not boil it or cook it at too high a temperature.

This spice mix with its sweet anise flavours will enhance sweet potatoes, crunchy green beans, aubergines or courgettes. It is ideal with rice, crunchy vegetables with butter or white meat served in a cream sauce.

Colombo is a spice mix traditionally used in West Indian cuisine. It appeared in the islands at the end of the 19^th century during the British colonisation with the arrival of coolies.