Hawaij

Name: Hawaij
Yield: About 1 1/4 cups
Ingredients: 6 tablespoons black peppercorns; 1/4 cup cumin seeds; 2 tablespoons coriander seeds; 1 tablespoon green cardamom pods; 1 teaspoon whole cloves; 3 tablespoons ground turmeric

Rice Condiments Spices Easy

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About 1 1/4 cups Easy

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Field Guide to Herbs & Spices

by Aliza Green

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Ingredients (6)

6 tablespoons black peppercorns
1/4 cup cumin seeds
2 tablespoons coriander seeds
1 tablespoon green cardamom pods
1 teaspoon whole cloves
3 tablespoons ground turmeric

Nutritional Information

Calories167
Fat4.99g
Saturated fat0.84g
Trans fat0.01g
Carbs33.36g
Fiber12.94g
Sugar0.88g
Protein6.62g
Cholesterol
Sodium33.0mg
Nutritional Analysis per serving (2 servings) Powered by

Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The currylike mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.

from: Field Guide to Herbs & Spices by Aliza Green

Instructions

1In a dry skillet, combine 6 tablespoons black peppercorns, 1/4 cup cumin seeds, 2 tablespoons coriander seeds, 1 tablespoon green cardamom pods, and 1 teaspoon whole cloves, and toast over medium heat, shaking often, until fragrant. Cool and then grind. Stir in 3 tablespoons ground turmeric.

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