These six 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
Each jar holds 1.8 oz / 51 g.
Barkha shares a little more about how to use the masalas:
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
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
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
Green Tikka Masala
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
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
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
ABOUT CHEF FLOYD & BARKHA CARDOZ
We developed these masalas in collaboration with Floyd Cardoz, a celebrated Indian-born American chef, and his wife Barkha, an accomplished home cook in her own right. Chef Floyd was beloved for the warmth and spice he infused into ingredients and the genuine care and compassion he bestowed on his staff and guests alike, and Barkha is an incredible cook as well, having held down the fort and cooked for her family throughout Floyd's busy career. In his 30-year career, 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 masalas were conceived in 2019, and Barkha carried on the Cardoz legacy by seeing the 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