Biography: A blend of spices unique to the Yemenite kitchen. It always includes turmeric and fenugreek, to which cumin, coriander garlic, white pepper, ground ginger and bay leaves are usually added. It is prepared, as are many spice blendtures, according to the taste of the one blending it. There are two main types of hawaij – for soup, and for coffee.
In the kitchen: hawaij is of course wonderful in different types of soup – from lentil, and other legume soups, to wintry meat soups. It is also used in other surprising ways in the kitchen – together with sour cream, or mayonnaise, and effective in preparing homemade pickles with a unique color.
As far as health goes, it includes all the benefits of its components: the strong anti-oxidant, anti-inflammatory properties of turmeric which can prevent many diseases, the ability to lower blood sugar that it receives from the fenugreek, the cleaning effects of coriander, and more.
