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Floyd Cardoz Masalas

Indian blends developed with Chef Floyd Cardoz and Barkha Cardoz, we donate $1 for every jar sold.

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Why Burlap & Barrel?

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

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

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

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

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

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

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

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

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 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.

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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?



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