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Hawaij

Photo of the spices used to make Hawaij.
Photo by Joseph De Leo

There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.

Cook's Note

Hawayij keeps in an airtight container in a cool dry place 1 month.

Ingredients

2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder

Preparation

  1. Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

TagsCondimentMiddle EasternCardamomHerbs & SpicesTurmericQuickEasyMake AheadEpicurious
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