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Hawaij

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This authentic Hawaij spice blend is a staple of Yemeni cuisine, prized for its deeply aromatic and earthy profile. A versatile addition to your pantry, this low-sugar seasoning combines the warmth of cumin and black pepper with the citrusy notes of cardamom and coriander. The addition of turmeric lends a signature golden hue, making it an essential ingredient for traditional slow-cooked stews and nourishing vegetable soups.

Preparing your own spice mixes at home is an excellent way to ensure maximum freshness and vibrant flavour. This savoury blend is particularly well-suited to beef or lamb casseroles, providing a complex depth that shop-bought versions often lack. Simply store it in an airtight jar to keep the spices potent, ready to elevate your everyday cooking with a touch of Middle Eastern flair.

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Ingredients for Hawaij

  • 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

How to make Hawaij

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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