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!

Ingredients: Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves