This aromatic ‘Hawaij’ spice blend, has warm, earthy and subtle sweet notes. This is a testament to the rich culinary traditions of Yemen and the wider Arabic world. This can be used in countless recipes. What’s everyone’s favourite spice blend?
by HibbertUK
2 Comments
Full recipe & video here, if anyone is interested… https://youtu.be/ylMNa8pIL1w
INGREDIENTS.
2 tbsp coriander seeds.
1 tbsp cumin seeds.
3/4 tbsp fenugreek seeds.
10 cardamon pods.
3/4 whole cloves.
1 tbsp turmeric powder.
OPTIONAL ADDITIONS.
1 tsp nigella seeds (black onion seeds).
1 tsp cinnamon powder.
METHOD
1. Toast (for maximum flavour): In a small skillet over medium heat, toast the cumin seeds, coriander seeds, fenugreek pods, cardamon pods and whole black cloves for 2-3 minutes, or until fragrant. Keep them moving constantly to prevent burning.
2. Grinding: Allow the toasted spices to cool slightly, then transfer them to a spice grinder or mortar and pestle. Grind until you have a coarse powder.
3. Blending: Combine the ground spices with the turmeric, cardamom, cloves, nutmeg, and ginger in a bowl. Mix well to ensure all the spices are evenly distributed.
4. Sieve: pass through a sieve to remove any debris from pods.
5. Storage: Transfer the Hawaij spice blend to an airtight jar or container. Store in a cool, dark place for up to 6 months.
TIPS
Freshness is key: For the most vibrant flavor, grind your spices fresh when possible.
Adjust to taste: Feel free to tweak the proportions of the spices to suit your preferences.
Versatile spice: complements a wide range of dishes, including soups, stews, rice, vegetables, coffee/ hot chocolate & even desserts.
Flavor pairings: Try Hawaij with roasted vegetables, lentil dishes, or sprinkled over hummus for an extra depth of flavor.
My fav spices are probably salt, peppercorn, granulated onion, granulated garlic, smoked paprika, coriander seed, and cumin. I also love thyme and fresh cilantro/coriander.