Hawaij is a fragrant and versatile spice blend that hails from Yemen, where it holds a central place in the country’s cuisine. It is traditionally used in two main forms: one for savory dishes and another for sweet preparations, showcasing the diversity and complexity of Yemeni cooking. The word “hawaij” itself means “mixture” or “combination” in Arabic, reflecting its nature as a carefully balanced blend of different spices.
The savory version of hawaij is often compared to curry powder due to its depth and warmth. It is typically made with a combination of spices like cumin, black pepper, coriander, turmeric, and cardamom. Some variations may also include clove, fenugreek, or caraway seeds, depending on the region and individual preferences. This savory hawaij is commonly used to flavor soups, stews, rice, and meat dishes, adding a rich, earthy flavor with a subtle heat. It’s often stirred into a pot of bubbling broth, or used as a dry rub for roasting meats such as chicken, lamb, or beef. The turmeric in the blend also gives dishes a beautiful golden hue, making it not only a flavorful but visually appealing addition.
On the other hand, there is a sweet version of hawaij, which is used primarily in desserts, baked goods, and coffee. This variation typically contains cinnamon, cardamom, ginger, and sometimes clove or nutmeg. It has a warm, aromatic quality similar to pumpkin spice, with the cardamom adding a uniquely floral and citrusy note. Sweet hawaij can be sprinkled over cakes, cookies, or pastries, and is especially popular in Yemeni coffee, where it imparts a comforting spiced flavor that complements the richness of the brew.
Beyond its use in traditional Yemeni dishes, hawaij has gained international popularity in recent years due to its complex flavors and versatility. Chefs and home cooks alike have embraced it as a way to elevate their cooking, experimenting with it in everything from roasted vegetables to grilled fish and spiced lattes. The blend’s warm and aromatic notes are particularly well-suited for fall and winter cooking, but it can be enjoyed year-round.