*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 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.
"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.
I’m going to be honest. I’m not a great cook. So initially I was really intimidated by the amazing Floyd Cardoz Spices. I’m sad we’ve lost Floyd and thrilled his family is carrying on his traditions. These spice mixes are so easy to add to my dishes not overpowering but enhancing. Thank you B&B for partnering w/Mr Cardoz.
I'm so in love with the flavor and quality of these spices, my only complaint is that they aren't sold in larger quantities individually, give the speed at which I go through the Kashmiri and Garam Masalas
Just made lamb keema with the garam masala and it was delicious, the perfect combination of spices. Plus I hope I am honoring the chef and his family by ordering his blend.
I really appreciated the information provided about Floyd and his intentions for this spice trio, having that in mind made experimenting so much fun! I have definitely gone out of my usual comfort zone with Indian spices and have really appreciated the care and detail put into each blend! Highly recommend :)
This is some of most fragrant and beautiful Masala I’ve ever used. Even making my own mix would not be quite the same due to the high quality of the ingredients.