Did you hear about Hawaij spice before? Hawaij (spelled hawayej) is a Yemeni spices mixtures. There are two type of hawaij, both derived from the Yemenite kitchen: one is meant for soup, the other for black coffee. Spice mixture for soup are also used in stews, rice, vegetarian dishes and as barbecue spices rubbed into the meat. Basically this kind of Hawaij consists of cumin, black pepper, turmeric and cardamom. More intricate versions may also contain cloves, nutmeg, saffron, coriander and dried onions.
The mixture for coffee is made from anise seeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger
Basically hawaij made by roasting – coriander seeds, cumin seeds, cardamom, cloves, cinnamon, whole black peppercorns until aromatic and made into a powder. Very few and very basic spices are used for making the dish.
So here it's the spices list to make Hawaij mixture:
- 2 ½ tablespoon cumin powder
- 2 tablespoon coriander powder
- 1 tablespoon black pepper powder
- 1 tablespoon cardamom powder
- 1 teaspoon cinnamon powder
- ½ teaspoon cloves powder
- 1 tablespoon turmeric powder
- ½ teaspoon red chili powder (Optional)
See my Yemeni Chicken Mandi using this Hawaij spice mixture here.