Hawaij

Hawaij for sale in Tel Aviv, Israel
Type	Spice
Place of origin	Yemen
Main ingredients	Cumin, black pepper, turmeric, and cardamom

Hawaij (Arabic: حوايج, lit. 'necessities'^[1] [ħa.ˈwaː.jid͡ʒ], Hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij, is a class of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.

The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions.^[2] The Adeni version is made of cumin, black pepper, cardamom and coriander.^[3]

The mixture for coffee is made from aniseeds, 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.^[2] In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.^[3]

In Israel, hawaij is used extensively by Yemenite Jews and its use has spread more widely into Israeli cuisine as a result.^[3]

See also

• List of herbs and spices
• Seasoning

References

External links

• Hawayij recipe in Gourmet Magazine December 2007, pg. 188
• Another recipe from Saudi Arabia (on Answers.com)