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.

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.