I absolutely love spices and cannot imagine cooking without them. I love the look of them, the variety of colors and textures, their incredible aromas and the endless nuances of flavour. And most of all I love how they can easily “dress” a usual dish into a completely different outfit. Here I would like to introduce one of my favourite blends – Hawaij, a spice mix from Yemen. Enticingly fresh and highly fragrant, hawaij will give an instant makeover to your meats, fish or veggies!

The Flavour Affair:

Green Cardamom + Coriander + Black Peppercorns + Cumin + Turmeric

Green Cardamom: hawaij owes most of its invigorating aroma to green cardamom. This fabulous spice (can you tell I am totally biased?) is sweet, somewhat minty, with a penetrating, eucalyptus-like scent. Whole cardamom comes in the form of greenish pods that contain dark, slightly sticky seeds inside. Because the seeds have a fresher, more intense flavour, they are often used for spice blends to increase the aroma. Check the full spice profile here!

Coriander: whole coriander is sweet, floral and citrusy with a warming quality. Together with cardamom, they create the bright, vibrant character of hawaij.

Black peppercorns: while black pepper produces a pungent heat, it also has fruity and citrus elements which complement the flavour profiles of cardamom and coriander.

Cumin and Turmeric: both these spices have a grounding, earthy quality. Cumin is more herby and slightly musky, whereas turmeric is more on a bitter side. Their purpose is to tone down the penetrating freshness of the first three ingredients, thereby making the seasoning more balanced. (Think puppy on a leash :-D)

Preparation tips for making Hawaij:

• Above all, you have got to use whole spices (except for ground turmeric). Whole spices contain the flavourful oils deep inside, and grinding releases those oils. That’s why pre-ground spices are nowhere nearly as aromatic as freshly ground.
• Do not confuse cardamom seeds with pods. You need to crack the pods open and scrape the seeds out.
• Because I like to use hawaij early in the cooking process, I grind the spices raw. However, if you are planning to add it as a finishing touch (to your coffee, for instance!), you need to toast the spices (including turmeric) before grinding.

How and where to use Hawaij:

I love adding hawaij to beef and seafood stews together with garlic, ginger and crushed tomatoes (check out this delicious Hawaij Beef Stew recipe!). I also mix it with yoghurt to marinate chicken or as a rub for white fish. Another use is to quickly fry a tea spoon of hawaij with a little oil and pour over roasted vegetables.

I hope you give it a go and enjoy this amazing blend as much as I do!

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Hawaij – Spice Blend from Yemen

An enticingly aromatic blend of green cardamom, coriander, black pepper, cumin and turmeric.

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Prep Time 5 minutes mins

Equipment

• spice grinder

Ingredients

  

• 1 tbsp green cardamom seeds
• 1 tbsp whole coriander
• 2/3 tbsp black pepercorns
• 1 1/2 tbsp cumin seeds
• 1 tsp turmeric

Instructions

 

• To extract cardamom seeds: press the pods with the flat side of a knife blade to crack them open and scrape the seeds out.
• Place all spices into the grinder and blitz to a fine powder.
• Store in an airtight container for up to three months.

Notes

• You can use hawaij in stews, marinades, rubs and to infuse oil for seasoning.
• If planning to add hawaij early in the cooking process, grind the spices raw. However, if you wish to use it as a finishing touch (for instance, in your coffee!), you should toast the spices before grinding.