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| Type | Spice |
|---|---|
| Place of origin | Yemen |
| Main ingredients | Cumin, black pepper, turmeric, and cardamom |
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| Part of a series on |
| Arab cuisine |
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Hawaij (Arabic: حوايج, lit. 'necessities'[1] [ħa.ˈwaː.jid͡ʒ], Hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij, is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.
The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions.[2] The Adeni version is made of cumin, black pepper, cardamom and coriander.[3]
The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes.[2] In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.[3]
In Israel, hawaij is used extensively by Yemenite Jews and its use has spread more widely into Israeli cuisine as a result.[3]