Vindaloo Masala
A bold, garlicky spice blend developed with Chef Floyd & Barkha Cardoz.
Vindaloo Masala - 1.8 oz glass jar is backordered and will ship as soon as it is back in stock.
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Developed in collaboration with celebrated chef Floyd Cardoz and his wife Barkha, this Vindaloo Masala is rooted in family cooking. Vindaloo is a style of marinated dish known for its bold combination of chilis, garlic and vinegar, and Floyd grew up eating versions made by his mother, Beryl.
This blend leans into those classic flavors. Garlic and Kashmiri chili bring warmth and depth, while cumin, turmeric and paprika round things out with earthiness and gentle sweetness. Cloves and cinnamon add subtle spice, creating a masala that’s robust, aromatic and deeply satisfying without being overly hot.
Use Vindaloo Masala to season pork, chicken, lamb or vegetables, especially when marinated with vinegar or citrus. It’s excellent in slow-cooked curries, roasted dishes or even stirred into beans and stews for extra punch.
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.
5 Masalas + Turmeric Includes:
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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
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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
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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.
Ingredients:Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili
Heat index: Mild
Size: 1.8 oz
- Mix with yogurt, oil and lemon for a green tikka-style marinade
- Rub onto chicken, cauliflower or mushrooms before roasting
- Stir into soups or lentils for fresh, savory depth
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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
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
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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
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.
Recipes: Chickpea and Apple Chaat, Chotpoti: Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs
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Our exceptionally sweet, floral New Harvest Turmeric is grown organically on a farm in southern India by Dr. Salunkhe, an expert farmer specializing in sustainable agricultural techniques. Its high curcumin content (4%) makes it ideal for both culinary and nutritional uses, and it's perfect for both sweet and savory applications, in curries and other dishes, as well as in turmeric teas and lattes.
Ingredients:Ground turmeric (Curcuma longa)
Size: 1.9 oz
Origin:Satara, India
Process:Sun-dried
- Blend into a hearty soup or stew
- Mix into sweet or savory doughs for a vibrant color and earthy flavor
- Sprinkle into rice dishes
- Use as a marinade for tofu or other light proteins
Highlights
Ingredients
Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
Cooking tips
- Marinate meat or vegetables with vinegar, oil and garlic
- Cook into curries, stews or braises
- Rub onto potatoes or cauliflower before 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