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Bon Appétit

Yemeni Spice Rub

By Andrew Schloss

3.8

(2)

Image may contain Powder and Soil
Photo by Okada Kana

Here's a traditional spice blend from Yemen, where it's called hawayil.

SERVING SUGGESTIONS : Add with the onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.

Market Tip

Look for cardamom seeds at Indian markets and at penzeys.com.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1/3 cup caraway seeds (generous 1 ounce)
1/3 cup cumin seeds (about 1 ounce)
3 tablespoons cardamom seeds (about 1/2 ounce)
1 tablespoon whole black peppercorns
4 whole cloves
3 tablespoons coarse kosher salt
3 tablespoons ground turmeric

Preparation

  1. Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

TagsYemeniMiddle EasternCardamomHerbs & SpicesTurmericDairy FreeGluten FreeNut FreeVeganVegetarianKetoMake AheadSearRamadanBon Appétit

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