Garam Masala

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.

 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.

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!