Hawaii

Hawaij is a family of spices prepared in various ways in Yemeni cuisine. Mama Ram's interpretation is not the hot, sweet variety of Hawaij used in coffee and desserts, but rather an aromatic blend prepared for soups and savory dishes.

Cumin and coriander form the warm, dry, and earthy body of the blend. Black pepper provides a distinct sharpness, while cardamom opens the intense spice profile with a fresh and slightly floral top note.

Turmeric gives the blend its golden yellow color and slightly bitter character. Black cumin adds an herbaceous, peppery, and slightly bitter depth. Saffron, rather than taking on a powerful leading role, carries a delicate, dry-floral subtlety to the background of the blend.

It's neither a pungent nor a sweet spice blend. Expect a warm, earthy, slightly sharp and fragrant profile; one that integrates and deepens, especially in dishes that take a long time to cook.

• Cumin: Forms the warm, dry, and earthy backbone of the blend.
• Coriander: Balances cumin with light citrus and refreshing notes.
• Black pepper: Adds a distinct but controlled sharpness.
• Cardamom: Leaves a cool, floral, and slightly resinous aroma over a spicy base.
• Turmeric: Gives a golden yellow color; imparts an earthy and slightly bitter character.
• Black cumin: Deepens the blend with herbaceous, peppery, and slightly bitter notes.
• Saffron: Creates a delicate, dry-floral, and slightly honeyed subtlety in the background.
• Sea Salt: Balances and accentuates the spice layers.

Hawaij Spice opens with the warm body of cumin and turmeric; deepens with the sharpness of black pepper and nigella seeds. The finish reveals the freshness of cardamom and the delicate aroma of saffron.

• Soups: It provides a warm and aromatic base for chicken, meat, lentil, and vegetable soups.
• Rice and Grains: Can be used in rice, bulgur, couscous, and freekeh recipes.
• Chicken and Meat Dishes: Adds a layer of hot spices to chicken legs, lamb, beef, and meatball mixtures.
• Legumes: Lentils, chickpeas, dried beans, and black-eyed peas go very well with these dishes.
• Baked Vegetables: Can be used with potatoes, carrots, zucchini, pumpkin, cauliflower, and eggplant.
• Vegetable Stews: These add depth to slow-cooked vegetable dishes, often made with tomatoes or onions.
• Yogurt-Based Sauces: Small amounts can be added to strained yogurt, labneh, or tahini sauces.
• Egg Recipes: It can be used as a warm and earthy seasoning in menemen, omelets, and scrambled eggs.

For four servings of soup or legume dish, start with 1–2 teaspoons . For 500g of chicken, meat, or vegetables, you can mix 2–3 teaspoons of Hawaiian Seasoning with 1–2 tablespoons of olive oil.

For soups, rice dishes, and stews, add the mixture to the onions after they soften and sauté in oil over low heat for about 20-30 seconds ; then add the liquid. Do not sauté over high heat for too long to prevent the spices from burning.

Since the mixture contains sea salt, taste the dish before adding extra salt.