Fragrant, colourful and warming, this is a great spice to use with chicken, fish, soup, and stews. I’ve even heard of people putting it on their oatmeal in the morning! In my opinion, this delicious blend kicks “pumpkin spice” to the curb and leaves it there.
Make it! Hawayej - A Yemenite Spice Blend
- frying pan, coffee mill or mortar and pestle
- 3 tbsp black peppercorn (You can reduce this to 2 tbsp, if you don't want the blend to be too fiery.)
- 4 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 tsp green cardamom seeds (removed from pods)
- 10 whole cloves
- 1 1/2 tbsp turmeric
- Heat up a frying pan on medium. Do not add any oil to the pan. It must be dry.
- Add all ingredients except turmeric to the pan and toast by swirling the spices in the hot pan until they just start to darken slightly and are very fragrant. Remove from heat and let cool.,
- Place the toasted spices in a coffee mill or mortar and grind into a fine powder. Combine with the turmeric and place in an air tight jar.