Hawaij Yemeni Spice

Hawaij is the everyday Yemeni blend, ground fine and built on cumin, coriander, turmeric and black pepper with cardamom sitting behind them. It smells earthy and warm rather than hot, and it turns a pot of broth deep gold within a minute of going in.

This is the savoury hawaij, the one kept for soup and meat. It is not the sweeter coffee hawaij made with ginger, cinnamon and clove, and Yemeni kitchens usually keep a jar of each.

How to use it

Stir a spoonful into lamb or chicken soup at the start of the simmer so the turmeric has time to open. It carries maraq and other Yemeni broths, seasons rice, potatoes and roast vegetables, and works as a dry rub on chicken before roasting. Technique tip: warm it in oil or ghee for thirty seconds before the liquid goes in and the cumin and coriander come forward instead of staying dusty.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Hawaij, Hawayej, Hawayij, Hawaij for soup, Yemeni soup spice, حوائج