*Limit: Three of each masala per order*
*If the spice is marked "PREORDER," that means we're working on getting it back in stock! We'll ship it as soon as it's ready, which may take a few weeks.*
"Never be afraid to try new flavors. There is so much joy in your meal when you cook with an open heart." Chef Floyd Cardoz, 1960-2020
Looking for recipes? Find them at www.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 the COVID-19 in March 2020.
The FC + B & B collaboration masalas were conceived in 2019 by Chef Floyd. We're proud to release them with his wife and business partner Barkha Cardoz, as a memorial to his love for the cuisines of India and his passion for sharing them with the world. A portion of the proceeds will benefit Cookies for Kids' Cancer, a non-profit that he supported.
"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
“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
You can also get the three masalas bundled in the following ways:
- All Three Masalas: One jar 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 purchased them for my Indian son in law who loved cooking with them. He hadn’t try the Goa mix before. Thanks
It is a beautiful tribute to Chef Cardoz and his family. We are huge fans of the spices but more so the story. We made a coconut curry and separately a Chicken Tikka with the Garam Masala and both turned out great, mainly because of the seasoning blend and not our cooking chops.
Wonderful. They are infused with Floyd’s warmth and spirit.
Next level quality and the blend was a painting. Excellent!
Unbelievable flavor and aromas. Using them in curries as well as roasted veg and salad dressing booster. So, so good!