Floyd Cardoz Masalas
Floyd Cardoz Masalas
Floyd Cardoz Masalas
Floyd Cardoz Masalas
Floyd Cardoz Masalas
Floyd Cardoz Masalas

Floyd Cardoz Masalas

Regular price
$33.99
Regular price
$35.97
Sale price
$33.99
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per 
Availability
$35.97
Sale price
$33.99
1 review

*Limit: One of each masala per order*

*If what you order 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 after we receive your order.* 

"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

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 proceeds will benefit the causes he supported.

Goan Masala

"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

Kashmiri Masala

“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

Garam 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 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, Cloud Forest Cardamom 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. Please note that we are currently only accepting preorders for the book, which may take several weeks to ship.
  • All Three Masalas + Three Spices + Flavorwalla: All three masalas plus three spices (TurmericCardamomSaffron) plus Floyd's cookbook about spices, Flavorwalla, signed by Barkha Cardoz. Please note that we are currently only accepting preorders for the book, which may take several weeks to ship.
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RM
10/15/2020
Rachel M.
United States United States
A beautiful legacy

Even though I don't normally use premixed masalas or spice mixes, I ordered the three Floyd Cardoz masalas and his book Flavorwalla after reading about this wonderful gentleman and chef in a B&B post. I have a lot of exploring to do still in Floyd's cookbook, but I delved right in and tried the shrimp and cauliflower coconut milk curry that is referenced above with his Goan Masala. I used a little under 2 Tbsp of the Goan Masala to cover the separate spices listed in the recipe, and I wasn't disappointed in the mild, golden, soupy curry that I snarfed down with plain rice--very much comfort food. Note that Flavorwalla is not an Indian cookbook, nor is it a cookbook about spices. It is really more of a celebration of his cooking for family and friends as reflected through a wide range of what look to be flavor-bombed dishes. I look forward to trying out the very yummy-smelling Garam and Kashmiri Masalas, and will report on my experience with them.