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Hawayij (also spelled Hawayej or Hawayij) is a mixture of ground spices originally from Yemen. It is used it soups and coffee, as well as many other dishes in modern Israeli cuisine. 

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  • 2 tablespoons black pepper-corns 
  • 1 tablespoon black caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cardamom seeds
  • 2 teaspoons turmeric
  • 1 pinch saffron (optional)


Pound peppercorns, caraway seeds, cumin seeds, coriander seeds, cardamom seeds, turmeric, and (optional) saffron using a mortar and pestle, or use a small food processor. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine