Skip to main content
Epicurious

Hawaij

Photo of the spices used to make Hawaij.
Photo by Joseph De Leo

There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.

Cook's Note

Hawayij keeps in an airtight container in a cool dry place 1 month.

Ingredients

2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder

Preparation

  1. Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

TagsCondimentMiddle EasternCardamomHerbs & SpicesTurmericQuickEasyMake AheadEpicurious
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.