“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 aromatic masala gives beans, vegetables, lamb, chicken, and stewed potatoes new life. Cook with yogurt to meld the flavors together.” -Barkha Cardoz

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.

Ingredients: Kashmiri chili, coriander, ginger, fennel, cinnamon, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves