Developed in collaboration with celebrated chef Floyd Cardoz and his wife Barkha, Goan Masala reflects the kind of cooking Floyd grew up with — unfussy, thoughtful and deeply satisfying. In Goa, nearly every family has a go-to spice blend for daily meals, and this earthy, full-bodied masala was Floyd’s.
Turmeric, cumin and ginger form a warm, grounding base, while black pepper and cloves add gentle spice and cinnamon brings soft sweetness. The flavor is balanced and mild. It’s the kind of masala that pulls a dish together and makes simple food feel complete.
Use Goan Masala to season vegetables, seafood or protein for quick sautés, light curries or weeknight stews.
With every jar sold, $1 is donated to charitable causes.
For the full Cardoz Legacy experience, pair this blend with With Love & Masalas, the debut cookbook by Barkha Cardoz. Filled with approachable Indian recipes drawn from the Cardoz family kitchen, the book shows how to put all 6 of the Cardoz Legacy masalas to work in everyday meals. Thoughtful guidance and flexible menus make it a welcoming companion for cooks of all levels.
Highlights
Ingredients
Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
Cooking tips
- 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
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