Photo by Joseph De Leo
There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
Cook's Note
Hawayij keeps in an airtight container in a cool dry place 1 month.
Ingredients
2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder
Preparation
Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
