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These masalas bring restaurant-quality Indian spice blends into American home kitchens to make Indian cooking a snap! They’re perfect for beginners and expert cooks alike, whether you’re just dipping your toes into Indian cuisine or you already make your own dal on the daily. The blends were developed by celebrated chef Floyd Cardoz and his wife Barkha. Every blend is made from our single-origin spices, and all are salt-free aside from Chaat Masala.
$1 for every jar sold gets donated to charitable causes
The 4 Masala Collection Includes:
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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.
Ingredients:Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt (20%), amchur, tamarind, hing
Heat index: Mild
Size: 1.8 oz
- Finish grilled vegetables, chicken or fish with a squeeze of lime
- Sprinkle over fruit, potatoes or eggs
- Add to yogurt or chickpea salads for tangy lift
-
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.
Ingredients:Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
Heat index: No heat
Size: 1.8 oz
- Cook with vegetables, shrimp or fish for an elegant, fast meal
- Stir into lentils or chickpeas with tomatoes or coconut milk
- Season chicken or tofu before sautéing or roasting
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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.
Ingredients:Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: Medium
Size: 1.8 oz
- Cook into lamb, goat or mushroom curries
- Stir into lentils, chickpeas or vegetable stews
- Rub onto chicken or vegetables before roasting
-
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.
Ingredients:Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
Heat index: Medium
Size: 1.8 oz
- Marinate meat or vegetables with vinegar, oil and garlic
- Cook into curries, stews or braises
- Rub onto potatoes or cauliflower before roasting
Cookbook + 4 Masalas:
-
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.
Ingredients:
Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt (20%), amchur, tamarind, hing
Heat index: Mild
Size: 1.8 oz
- Finish grilled vegetables, chicken or fish with a squeeze of lime
- Sprinkle over fruit, potatoes or eggs
- Add to yogurt or chickpea salads for tangy lift
-
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.
Ingredients:
Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
Heat index: No heat
Size: 1.8 oz
- Cook with vegetables, shrimp or fish for an elegant, fast meal
- Stir into lentils or chickpeas with tomatoes or coconut milk
- Season chicken or tofu before sautéing or roasting
-
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.
Ingredients:
Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: Medium
Size: 1.8 oz
- Cook into lamb, goat or mushroom curries
- Stir into lentils, chickpeas or vegetable stews
- Rub onto chicken or vegetables before roasting
-
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.
Ingredients:
Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
Heat index: Medium
Size: 1.8 oz
- Marinate meat or vegetables with vinegar, oil and garlic
- Cook into curries, stews or braises
- Rub onto potatoes or cauliflower before roasting
-
30+ Indian home-cooking recipes feat. our masalas, written by Barkha Cardoz.
Ingredients:
Sourcing
ABOUT CHEF FLOYD & BARKHA CARDOZ
We developed these 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 cardozlegacy.com
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Cardoz Legacy Masalas
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These masalas bring restaurant-quality Indian spice blends into American home kitchens to make Indian cooking a snap! They’re perfect for beginners and expert cooks alike, whether you’re just dipping your toes into Indian cuisine or you already make your own dal on the daily. The blends were developed by celebrated chef Floyd Cardoz and his wife Barkha. Every blend is made from our single-origin spices, and all are salt-free aside from Chaat Masala.
$1 for every jar sold gets donated to charitable causes
Size