A great NON-HOT seasoning for chicken dishes
or any dish where you use cumin, coriander and clove.
- ¼ cup black peppercorn 30g
- ¼ cup whole cumin seeds 25g
- ¼ cup whole coriander seeds 15g
- 2 ½ Tablespoon ground turmeric 22g
- Small stick cinnamon 2g
- 1 teaspoon whole cloves 2g
- 1 teaspoon cardamom 4g
Instructions
- On a skillet over medium low heat add all the spices except for the turmeric.
- Roast the spices for 3-5 minutes until fragrant.
- Put the roasted spices on a plate and let them cool down.
- Finely grind the spices in your coffee grinder.
- Sift the ground spices and discard big chunks then mix in the turmeric.
- Put the spice mix in a jar with a tight lid and store in a cool dry place.
- Some people like adding one or all of the following: curry powder, paprika and chicken bouillon powder to the mixture as well.
- There is another version of Hawayej for desserts and coffee made from cinnamon, cloves, cardamom and saffron. Sometime ginger and anise or fennel is used as well.
Tips:
- You can use the ground spices but frankly I am against it.
- Toasting your whole spices makes all the difference and is really rewarding.
- This recipe does not have salt so you’ll need to add salt to your liking when using it.
How to use:
- Hawayej is an all purpose spice mix that can be used with chicken, meat, seafood, vegetables and more.
- Sprinkle it over soups and stews or rice dishes to pump up the flavor.
Storage:
- Store in a container with a tight fitted lid in a dark dry place and away from heat. It can last up to 5-6 months if properly stored. If in doubt, take a small pinch of Hawayej spice and rub between your fingers then sniff, if there is no smell then it lost its magic and you should toss it away.
This spice is intensely personal and it has been passed in families from generation to generation. Curry powder, paprika and chicken bouillon are the most common spices to add on to your mixture.
