*Click the drop-down menu above to select individual masalas.*
Looking for more recipes? Find them at floydcardoz.com.
Floyd Cardoz was a celebrated Indian-born American chef, beloved for the warmth and spice he infused into ingredients and the genuine care and compassion he bestowed on his staff and guests alike. In his 30-year career, chef Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, and contributed his time and talent to countless charitable organizations. He passed away from complications of COVID-19 in March 2020.
The FC + B & B collaboration masalas were conceived in 2019 by Chef Floyd Cardoz. We're proud to release them with his wife and business partner, Barkha, as a memorial to his love for the cuisines of India and his passion for sharing them with the world.
A note from Barkha, April 28th, 2021:
My soul belongs to India. Always has.. always will. To see the pain and suffering of so many Indians right now is reliving our personal loss of Floyd to COVID in March 2020.
I feel helpless for not being there with my family and friends.
I feel helpless that so many can’t breathe.
I feel helpless that many don’t have the means to feed their families.
I feel helpless that lives are being lost every single moment.
Yet there are so many organizations and kind humans doing their part to help their fellow humans. And that gives me hope and so much gratitude.
My Burlap & Barrel family and I will be donating $1 from each jar sold in April and May to www.feedingindia.org and www.missionoxygen.org.
I hope you will do your part to help!
"Every Goan family has a blend of spices they use for everyday cooking -- this was Floyd's. When our sons were young, we decided to leave out fresh chili peppers to cook milder curries of shrimp, chicken, and vegetables. Adding coconut milk makes this earthy curry creamy and full-bodied." – Barkha Cardoz
Ingredients: Turmeric, black pepper, cumin, cinnamon, ginger, cloves
- Tasting notes: Earthy • Pungent • Gingery
“When Floyd was 18, he traveled to India’s northernmost state of Kashmir. He had never tasted their mix of Kashmiri chili, ginger, and fennel before, but the combination quickly became one of his favorites. This aromatic masala gives beans, vegetables, lamb, chicken, and stewed potatoes new life. Cook with yogurt to meld the flavors together.” - Barkha Cardoz
Ingredients: Kashmiri chili, coriander, ginger, fennel, cinnamon, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
- Tasting notes: Fennel • Ginger • Aromatic
AKA: Rogan Josh Masala
“Every chef has a top-secret recipe of spices they combine for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s. Just before serving lentils, beans, vegetables, or meat, bloom garam masala with aromatics in ghee or sprinkle directly into the cooking pot to finish with fragrant, floral notes.” - Barkha Cardoz
Ingredients: Cinnamon, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
- Tasting notes: Floral • Sweet • Aromatic
Want more? You can also get the three masalas bundles:
- All Three Masalas: One jar each of the Goan, Kashmiri and Garam Masalas packed into a gift box
- All Three Masalas + Three Spices: Goan, Kashmiri and Garam Masalas with our New Harvest Turmeric, Wild Mountain Cumin and Herati Saffron, packed into a gift box.
- All Three Masalas + Flavorwalla: All three masalas, plus Floyd's cookbook about spices, Flavorwalla, signed by Barkha Cardoz.
- All Three Masalas + Three Spices + Flavorwalla: All three masalas, plus three spices (Turmeric, Cumin, Saffron), plus Floyd's cookbook about spices, Flavorwalla, signed by Barkha Cardoz.
This was the perfect gift for a friend who loves to cook.
I am putting these new (to me) spices on EVERYTHING! AND I have placed 2 more orders for different spices! I am loving this taste adventure from home! THANK YOU!
I’ve been using the spices to make big batched of tikka masala lentils.
I’m trying to find ways of replacing the added oils in the recipes with oil free options because we follow a WFPBNO diet. Nice ideas with spices but not very useful for us. We did find one recipe we could use - his father’s green pea soup!
I worked with Floyd for 10 years at Tabla and beyond. These spice blends are incredibly sourced and super high quality. Chef Floyd would be proud of these products. All three are great. I put the Kashmiri with Chicken, and the Garam Masala is killer with quail or wings on the grill. The Goan masala is incredible with coconut milk for a quick and easy shrimp or veggie curry. I'm in Charleston now and Shrimp is king here.