Cardoz Legacy Masalas
Indian blends developed with Chef Floyd Cardoz and Barkha Cardoz. $1 donated for every jar sold.
- Regular price
- $66.99
- Regular price
- $71.94
- Sale price
- $66.99
- Unit price
- per
- Availability
-
$71.94 - Sale price
- $66.99
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
Cardoz Legacy Masalas:
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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.
Size: 1.8 oz![]()
Heat index: No heat![]()
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Ingredients:Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
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
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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.
Size: 1.8 oz![]()
Heat index: Medium![]()
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Ingredients:Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
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
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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.
Size: 1.8 oz![]()
Heat index: No heat![]()
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Ingredients:Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
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.
Size: 1.8 oz
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Heat index: Mild![]()
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Ingredients:Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt (20%), amchur, tamarind, hing
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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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.
Size: 1.8 oz![]()
Heat index: Mild![]()
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Ingredients:Garlic, black pepper, cumin, curry leaves, ginger, Cobanero 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
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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.
Size: 1.8 oz![]()
Heat index: Medium![]()
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Ingredients:Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
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
RECIPES
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Thikki Puri & Mango Shrikhand Cannoli -
Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs -
Menchet Abesh (Ground Meat with Eggs) -
Masala-Spiced Kale Chips -
Chicken Enchiladas with Vindaloo Mole -
Green Tikka Masala Blue Corn Cake -
Vindaloo Bean Soup -
Vegetable Vindaloo -
Chickpea and Apple Chaat -
Paneer Green Tikka -
Pork & Bean Stew with Kashmiri & Garam Masalas -
Moong Dal with Garam Masala -
Goan Masala Shrimp Curry -
Salt Cod Stew with Fingerlings and Fennel
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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