my cart

Cardoz Kitchen Collection

8 spices and 4 masalas reflecting the Indian flavors of the Cardoz kitchen. Ships free.

Regular price
Regular price
Sale price
Unit price
Sale price

Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 10,000 5-star reviews

"I love this sweeping spice collection." Tejal Rao, New York Times

To celebrate the Floyd Cardoz Masalas, Floyd's wife, Barkha Cardoz, assembled this collection of spices that reflect the flavors of her family's kitchen and the ingredients that inspire her every day.

The Cardoz Kitchen Collection makes the perfect gift for a loved one who has just started learning about South Asian cookery, but it will be just as beloved by someone who has plenty of experience with the diverse flavors of the subcontinent's regional cuisines. The collection will inspire you or your lucky gift recipient to cook some of the most flavorful dishes of your life!

We've added a copy of Barkha's new cookbook, With Love & Masalas, which is full of beautiful recipes and warming stories.

This collection ships for free within the US.

What's included:

Chaat Masala - 1.8 oz glass jar

This blend is tangy, salty, savory, herbal and just a little hot. This was one of Floyd's favorite masalas — and he loved to finish grilled dishes with a generous sprinkle and a squeeze of lime. 

Quick start tips: Sprinkle on for a perfect finish to fresh fruit, crunchy veggies, grain-based salads and chaats, and anything else that needs an extra sizzle of flavor. Or fold into smashed avocado for fast and full-flavored guacamole.

Recipe: Chickpea and Apple Chaat

Ingredients: Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt, amchur, tamarind, hing

Vindaloo Masala - 1.8 oz glass jar

Vindaloo is a style of marinated cooking that uses chilis, garlic and vinegar. Floyd's mum Beryl makes amazing vindaloo, and she shared her recipes with her kids. 

Quick start tips: Marinate your main ingredient with this masala, crushed garlic, vinegar, and salt for a few hours, then simmer until fully cooked. Or stir into simmering beans for earthy umami flavor.

Recipes: Vegetable Vindaloo, Vindaloo Bean Soup, Chicken Enchiladas with Vindaloo Mole

Ingredients: Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum

Kashmiri Masala - 1.8 oz glass jar

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 blend is also known as rogan josh masala.

Quick start tips: Use to cook beans, vegetables, lamb, chicken and stewed potatoes. Add yogurt during cooking to meld the flavors together. Or sprinkle over roasted breakfast potatoes and serve with cooling crème fraiche or mayo.

Recipes: Pork & Bean Stew with Kashmiri & Garam Masalas, Spiced Leg of Lamb with Nutty Israeli Couscous

Ingredients: Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves

Goan Masala - 1.8 oz glass jar

Every Goan family has a blend of spices they use for everyday cooking — this earthy, full-bodied masala was Floyd's. This blend turns vegetables and protein into an elegant, mild dish in minutes.

Quick start tips: Use with coconut milk to make mild, creamy curries of shrimp, chicken, tofu and vegetables. Or fold with mayo into chopped eggs for a transportive egg salad.

Recipes: Salt Cod Stew with Fingerlings and Fennel, Goan Masala Shrimp Curry

Ingredients: Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves

Garam Masala - 1.8 oz glass jar


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.

Quick start tips: Bloom with aromatics in fat (ghee, oil or butter) and pour over lentils, beans, vegetables or meat just before serving, or sprinkle directly into the finished dish. Sprinkle over a latte or stir into hot cocoa for a sweet, gingery pop. Also wonderful in apple and peach desserts!

Recipes: Pork & Bean Stew with Kashmiri & Garam Masalas, Moong Dal with Garam Masala

Ingredients: Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves

Green Tikka Masala - 1.8 oz glass jar


Chicken tikka was one of the most popular dishes at Floyd's famous restaurant in Manhattan, Tabla. He created the dish to give his guests a new chicken tikka that was different from the typical red tandoori style, using curry leaves, ginger, garlic, and a little chili.

Quick start tips: Use as a base in curries with coconut milk or yogurt. Finish with a little soy sauce, a squeeze of lime and chopped onions. Or rub proteins before roasting, baking or braising.

Recipes: Paneer Green Tikka, Green Tikka Masala Blue Corn Cake

Ingredients: Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili

Ground Red River Coriander

Our savory, herbaceous Red River Coriander is an heirloom varietal with small, dark seeds. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest.

Tasting notes: Cilantro Root • Green Herbs • Zest


  • Sprinkle over root vegetables before roasting
  • Combine with toasted chilis, cumin, garlic and tomato paste and lemon juice for a homemade harissa
  • Combine with cardamom or orange zest in a Bundt cake

Wild Mountain Cumin

Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.

Tasting notes: Grilled Onion • Dried Apricots • Mountain Air


  • Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
  • Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads

New Harvest Turmeric

Our exceptionally sweet, floral New Harvest Turmeric is grown organically on a farm in southern India by Dr. Salunkhe, an expert farmer specializing in sustainable agricultural techniques. Its high curcumin content (4%) makes it ideal for both culinary and nutritional uses, and it's perfect for both sweet and savory applications, in curries and other dishes, as well as in turmeric teas and lattes.

Tasting notes:

Melted Butter • Jasmine Flower • Honey


  • Blend into a chicken or vegetable soup
  • Sprinkle into rice dishes 

Black Mineral Salt

Black Mineral Salt (commonly called kala namak) is a classic ingredient in many South Asian dishes and is used in the practice of Ayurveda. The salt is mined in the Himalayas and fired in a kiln at extremely high temperatures, hot enough to melt the salt and give it a scorched black color. The heat changes the chemical composition, bringing out its beloved savory, tart and eggy aroma and flavor.

Tasting notes: Egg Yolk • Umami • Iron


  • Use to make a vegan tofu scramble
  • Use instead of table salt in any dish to add depth and complexity

Smoked Black Cardamom

Our Smoked Black Cardamom is a complex spice beloved across South and Central Asia. A larger cousin of cardamom, these pods are pink and purple when fresh, and they turn black as they're smoked over an open fire. The flavor is more resinous and bold than that of its softer, sweeter cousins yellow or green cardamom, and it's at its best in dishes that cook for hours.

Tasting notes: Camphor • Menthol • Incense


  • Combine with yogurt, or tahini and lemon juice, for a smoky dip for veggies
  • Sprinkle some into a braise or pot roast

Prasad's Curry Leaf

Our irresistible ground Curry Leaves (or kari leaves) come from a small, impeccably run farm outside Los Angeles, California. Savory, herbal and nutty, curry leaves are essential in South Indian cooking but very versatile. These leaves are ground to a super-convenient powder that's easy to infuse with flavor. A shake or two into hot oil or ghee at the start of cooking is the perfect amount to permeate your dish.

Tasting notes: Pecan • Lime Leaf • Matcha


  • Bloom in oil or ghee with cumin, coriander and turmeric and use as a base for stir-fries and stews, or as a flavored oil for finishing dishes
  • Add to oil at the start of cooking a pot of any type of dried beans

With Love & Masalas Cookbook

Culinary entrepreneur Barkha Cardoz warmly welcomes home cooks of all abilities with her debut book, With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours. Sharing over 30 recipes treasured in the Cardoz family home, Barkha guides readers through creating satisfying, full-flavored dishes for busy weeknight dinners and celebratory feasts.

Want just the book? Head over here.

"I love this sweeping spice collection." -Tejal Rao



Sourcing image


We developed our masalas in collaboration with the celebrated Indian-American chef Floyd Cardoz and his wife, Barkha—a trained chef and accomplished cook in her own right. 

Over his 30-year career, Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, co-founded The Young Scientist’s Foundation, and contributed his time and talent to countless charitable organizations. He passed away in March 2020 from the coronavirus, and is beloved and remembered not only for the warmth and spice he infused into ingredients but also for the genuine care and compassion he bestowed on his staff and guests alike. 

Barkha co-founded The Young Scientist Foundation, worked with Floyd at their New York restaurant, The Bombay Bread Bar, and held down the family fort. After Floyd’s passing, she founded Cardoz Legacy LLC and saw the Floyd Cardoz Masala project through. We're proud to release them as a celebration of the Cardozes' love for the cuisines of India and their passion for sharing them with the world.

Learn more at

how do we compare? Supermarket Icon Supermarket Fair Trade Icon Fair Trade
Heirloom Spices Yes No No
Fair Prices for Farmers Yes No Depends on global commodity price
Time in Storage None. We import spices at harvest Up to 10 years At least 1 year
Flavor Profile Intense & fresh Stale & bland Inconsistent
Knows Farmers Names Yes No Unlikely
Customer Service Fast responses from real people! No There might be a 1-800 number?



Lucky you! You received $5 off your first order
Get your coupon code
Enter your email address to get your coupon code