Hawaij (Yemeni spice mix)

Go-to Yemeni spice mix for meats, soups, lentils, and so much more. The centuries-old Indian Ocean trade routes, captured in a spice grinder.

So pleased I found this, kids … guess it’ll need a bit of tweaking to get it tasting just like your mum’s, but it’s a start?


  • 1/3 cup coriander seed
  • 1/3 cup cumin seed
  • 1/4 cup black peppercorns
  • 2 tbsp green cardamom pods
  • 1 tsp cloves
  • a 3 inch piece of cinnamon bark (roughly equivalent to 2 tsp cinnamon)
  • 1 tbsp plus 2 tsp turmeric


  • Optional step – pop the whole spices (NOT the turmeric) into a frying pan. Toast for 2-3 minutes on a medium heat to release the aromatics. Allow to cool.
  • Grind until smooth – in a coffee grinder or using a mortar and pestle.
  • If you like, run through a sieve to remove larger bits, like cardamom husks. Mix in the turmeric.
  • Store in an airtight jar.

  • Or break the cinnamon bark into small pieces, and store the whole spices in an airtight jar; roast and grind fresh, as you need.

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