• 1.8oz (51g) glass container  
• Ingredients: Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
• Tasting notes: sweet and fragrant 
• Spice blend collaboration with chef Floyd Cardoz and his wife Barkha
• Cook suggestions: 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!

About Chef Floyd and Barkha Cardoz

Burlap & Barrel developed masala blends 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.

Photos and information provided by Burlap & Barrel