Hawaij

Yemeni spice blend for coffee and savoury rice

Origin: Yemen

From the journey of Cardamom.

Hawaij (pronounced ha-WY-ij) is Yemen's foundational spice blend, and one of the oldest still in continuous use. It exists in two distinct forms: hawaij for coffee (cardamom-forward with ginger, cinnamon, and cloves), and hawaij for rice (turmeric-anchored, savourily complex with cumin, coriander, and black pepper). Both are uniquely Yemeni in character. The coffee version transforms a simple brew into qahwa (the ceremonial spiced coffee of the Arabian Peninsula that was being drunk in the coffeehouses of Aden, Mocha, and Sana'a when coffee was still unknown to the rest of the world. Yemen was the world's first coffee exporter: all Arabica coffee that spread from Ethiopia via Yemen in the 15th and 16th centuries passed through the port of Mocha, and qahwa was the drink in which that history was tasted. Cardamom is the dominant note in hawaij for coffee) more present than any other spice: because cardamom had already been trading through Yemen and the Arabian Peninsula for over a thousand years before coffee arrived. The two came together and have been inseparable since.

Ingredients

Hawaij for Coffee

20 green cardamom pods, seeds only, finely ground
1 tsp ground ginger
0.5 tsp ground cinnamon
4 whole cloves, finely ground

Hawaij for Rice

2 tsp ground turmeric
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp black pepper, freshly ground
0.5 tsp ground ginger
0.5 tsp ground cardamom
0.25 tsp ground cinnamon

Method

For hawaij for coffee: extract the seeds from the cardamom pods and discard the husks. Grind the seeds to a fine powder with a pestle and mortar or spice grinder. Combine with the ground ginger, cinnamon, and freshly ground cloves. Mix thoroughly.
For hawaij for rice: combine all ingredients and stir to a uniform blend. Toast the whole blend in a dry pan over low heat for 1–2 minutes, stirring constantly, until fragrant. Allow to cool before storing.
Store each blend in a separate airtight jar away from light and heat. Use within 3 months for maximum fragrance.
To make Yemeni qahwa: bring 500ml water to a boil, add 2 tsp ground coffee and 1 tsp hawaij for coffee, reduce to a gentle simmer for 5 minutes, then strain into small handleless cups. Sweeten with a little sugar or serve with dates on the side.
To use hawaij for rice: add 1–2 tsp to the oil before frying onions for any rice dish, stew, or slow-cooked lamb. It is the base of Yemeni saltah, fahsa, and aseeda.

Notes

These are base ratios: every Yemeni family has a slightly different proportion. More cloves for warmth, more ginger for heat, more cardamom for fragrance: the blend is personal. The coffee version keeps its potency for about 6 weeks; the rice version, because it contains turmeric and black pepper, is more robust and keeps well for 3 months. Hawaij is also the foundation of Israeli spiced coffee, brought by Yemeni Jewish immigrants in the early 20th century.

The Gastrographer

Name: Hawaij
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: Yemen
Ingredients: 20 green cardamom pods, seeds only, finely ground; 1 tsp ground ginger; 0.5 tsp ground cinnamon; 4 whole cloves, finely ground; 2 tsp ground turmeric; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp black pepper, freshly ground; 0.5 tsp ground ginger; 0.5 tsp ground cardamom; 0.25 tsp ground cinnamon

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control