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.
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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