Hawaij
![Photo of the spices used to make Hawaij.](https://assets.epicurious.com/photos/5e66887bba3f9500084ac8dd/1:1/w_2560%2Cc_limit/Hawaij_INSET_030520_302.jpg)
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.
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
Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
Cook's Note
Hawayij keeps in an airtight container in a cool dry place 1 month.
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