Graines a Roussir

Here’s an easy recipe for an amazing and versatile spice blend that comes from the Caribbean!  My step dad has a lot of family in Guadeloupe and this is where I was exposed to the delicious French Caribbean cuisine.  I’m a sucker for a good chicken colombo and I always have some roucou in my fridge.

The only name I know for this blend is in French and it’s called: graines à roussir.  If I was to give you a quick French course, the word “graines” means seeds and “roussir” means burn lightly, roast, turn brown.. you get the idea?  I guess the best way to translate this would be: seeds to burn lightly.

That’s what you will want to do with these before either use them whole or in powder form, grill them gently on the stove top till they start smelling good and make sure not to burn them.

I usually make a bunch in advance, roast the pack, process it to powder and keep the powder for easier use.  Although I’m sure doing it right on the spot is a much better option if you want maximum flavour.

Personally, I enjoy the simplicity of always having some already grounded in a small container.  Mainly used as rubs for red meats, chicken or fish but you can also use them for a ton of other things like sauces and even bread!

– INGREDIENTS –

2 tablespoons of cumin seeds

1 1/2 teaspoon of yellow mustard seeds

1 teaspoon of fenugreek seeds

1/4 teaspoon of fennel seeds (optional, that’s just my personal touch)