Hawaijall Purpose Seasoning Food

HAWAIJ/ALL-PURPOSE SEASONING

Hawaij/All-Purpose Seasoning image

This is inspired by a recipe for traditional Hawaij. A great and simple blend of spices that has become one of our favorite general seasonings. I use this as a rub for chicken a lot, but it is also a great seasoning for rice, fish, pork, even shrimp and mixed veggies.

Provided by Erich Schlismann

Categories World Cuisine Recipes Middle Eastern Israeli

Time 5m

Yield 36

Number Of Ingredients 6

Ingredients

3 tablespoons coarsely ground black pepper
3 tablespoons ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground sumac
¼ teaspoon kosher salt

Steps:

Whisk pepper, cumin, turmeric, cardamom, sumac, and salt together in a bowl. Store in a container with a lid in a dark place for up to 6 months.

Nutrition Facts : Calories 3.9 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 14.5 mg

HAWAIJ

Hawaij image

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.

Categories Spice Cumin Cardamom Coriander

Number Of Ingredients 6

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

Steps:

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

HAWAIJ/ALL-PURPOSE SEASONING

Hawaij/All-Purpose Seasoning image

This is inspired by a recipe for traditional Hawaij. A great and simple blend of spices that has become one of our favorite general seasonings. I use this as a rub for chicken a lot, but it is also a great seasoning for rice, fish, pork, even shrimp and mixed veggies.

Provided by Erich Schlismann

Categories Israeli Recipes

Time 5m

Yield 36

Number Of Ingredients 6

Ingredients

3 tablespoons coarsely ground black pepper
3 tablespoons ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground sumac
¼ teaspoon kosher salt

Steps:

Whisk pepper, cumin, turmeric, cardamom, sumac, and salt together in a bowl. Store in a container with a lid in a dark place for up to 6 months.

Nutrition Facts : Calories 3.9 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 14.5 mg

HAWAIJ -- HAWAYEJ -- HAWAIEGE -- YEMENI SPICE MIXTURE

Hawaij -- Hawayej -- Hawaiege -- Yemeni Spice Mixture image

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. Hawaij is used extensively by Yemenite Jews in Israel and its use has spread more widely into Israeli cuisine as a result. The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub.

Provided by Molly53

Categories Southwest Asia (middle East)

Time 5m

Yield 1/3 cup

Number Of Ingredients 5

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

Steps:

Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
Keeps for a month, covered in a cool place.

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Hawaij - Traditional Spice Mix from Yemen. image

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit!

Provided by Um Safia

Categories Southwest Asia (middle East)

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

6 1/2 tablespoons black peppercorns
1/4 cup cumin seed
2 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric

Steps:

Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.

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