HomeMiddle EastHawaij (Arabian Peninsula)
£7.99
The Arabian Peninsula’s cumin-forward stew spice.
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Ground black peppercorns, cumin seeds, cardamom seeds, and coriander seeds, combined with ground turmeric. Used in slow-cooked meats and soups. Featured in Episode 17, closing the Middle East sub-arc. Dry blend, shelf-stable, exact quantities from the source. A separate sweet variant swaps the pepper and cumin for ginger, cloves, cinnamon, and fennel.
Hawaij (savoury) — the Arabian Peninsula’s cumin-forward stew spice. Exact quantities.
Grind the whole spices and combine with the turmeric. Sweet variant: swap the pepper and cumin for ginger, cloves, cinnamon and fennel, and stir into coffee or desserts.
Blend video coming soon.
Yemeni-style lamb soup
Simmer lamb low and slow with hawaij, onion and stock until the meat falls apart. Hawaij is the backbone of slow-cooked meats and soups across the region.
Cooking video coming soon.
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