The Cardoz Legacy Masalas
Barkha Cardoz
Meet our Masalas!
The Cardoz Legacy Masalas bring restaurant-quality Indian spice blends into American homes.
When we started developing our masala recipes, American grocery stores lacked the high-quality spice blends my husband—the late chef Floyd Cardoz—was able to source via his restaurant work. Experiencing firsthand how they brought my home cooking to a whole new level, I knew we had to find a way to offer the same aromatic, flavorful shortcuts to others.
So in 2019, we began to develop a signature line of masalas with Burlap & Barrel—a public benefit spice company that sources incredible spices from small farms around the globe. After my husband passed from Covid-19, I decided to carry the work forward to honor his legacy and released our Goan, Kashmiri, and Garam Masalas in October 2020. Since then, we’ve added Green Tikka, Vindaloo, and Chaat Masalas to our collection.
All six masalas are staples in my spice cupboard and part of our Cardoz Legacy mission to bring the celebratory joy and robust flavors of Indian cuisine into your home.
We hope you love them as much as we do!
Green Tikka
Tasting notes: Herbal, Nutty, Savory
Chicken tikka was one of the most popular dishes at Floyd's famous restaurant Tabla, and it evokes strong emotions to this day. Floyd created it to give his guests a new chicken tikka, using curry leaves, ginger, garlic, and a little chili.
Cooking tips: Use as a rub or base in curries with coconut milk or yogurt. Finish with a little soy sauce, a squeeze of lime, and chopped onions.
Chaat
Tasting notes: Tart, Funky, Complex
Chaat masala is one of Barkha’s must-have spice blends. It’s tangy, salty, savory, herbal, and just a little hot.
Cooking tips: Floyd use to love finishing chaats & grilled dishes with a generous sprinkle and a squeeze of lime. And Barkha can’t sit down to a plate of fresh fruit without it! Try a sprinkle on crunchy veggies, grain-based salads and chaats, and anything else that needs a sizzle of flavor!
Vindaloo
Tasting notes: Spicy, Smoky, Powerful
Vindaloo is a Goan style of marinated cooking. Floyd's mum Beryl makes amazing vindaloo, and Floyd often made pork vindaloo for the Cardoz family whenever he craved his mum's food.
Cooking Tips: Marinate your main ingredient with this masala, crushed garlic, vinegar, and salt for a few hours. Then simmer until fully cooked.
Goan
Tasting notes: Earthy, Pungent, Gingery
Every Goan family has a blend of spices they use for everyday cooking. This was Floyd's! To make it palatable for their young sons, the Cardozes left out traditional fiery chilies for a mild, aromatic result.
Cooking tips: Add with coconut milk for an earthy, creamy, and full-bodied curry.
Garam
Tasting notes: Floral, Sweet, Aromatic
Every Indian chef has a top-secret spice recipe for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s!
Cooking tips: Bloom with aromatics in ghee and pour over lentils, beans, vegetables, or meat just before serving. Or sprinkle directly into the finished dish.
Kashmiri
Tasting notes: Fennel, Ginger, Aromatic
Floyd fell hard for India’s northernmost state of Kashmir & their mix of Kashmiri chili, ginger, and fennel. The combo quickly became one of his favorites!
Cooking tips: Add to stewed dishes, cooked down with yogurt, to bring it all to life!
Who’s ready to cook?!
