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Hawaij spice blend recipe: Create this fragrant mix at home

Hawaij is a vibrant, aromatic spice blend that hails from Yemen, and it’s a delightful addition to any vegan pantry. This versatile mixture combines the warming notes of cumin and coriander with the bold kick of black pepper and the sweet essence of cardamom, all beautifully complemented by the earthy richness of turmeric. Its fragrant, savoury profile makes it perfect for adding depth to soups, stews, and roasted vegetables, bringing a taste of Middle Eastern cuisine right to your kitchen.

Ideal for those looking to enhance their plant-based meals, Hawaij is not only quick to make but also packed with flavour and health benefits. Simply grind the spices together for a fresh blend that can elevate everything from curries to marinades. Whether you're preparing a comforting dinner for friends or a simple weeknight meal, incorporating Hawaij will make your dishes both exciting and wholesome.

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Ingredients for Hawaij

  • 11 g black peppercorns

  • 35 g cumin seeds

  • 11 g cardamom seeds (from green cardamom pods)

  • 11 g coriander seeds

  • 30 g ground turmeric

Special Equipment:

  • electric coffee/spice grinder

How to make Hawaij

  1. Finely grind the peppercorns and seeds in a spice grinder.

  2. Transfer the ground mixture to a bowl and stir in the turmeric.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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