Hawaiian Spice – The Golden Aromatic Blend of Yemeni Cuisine | Mama Ram Kop

Hawaij is one of the most iconic spice blends of Yemeni cuisine. Its name means “mixture” in Arabic and is used in two different ways, both in cooking and sometimes as a coffee spice. This version, prepared with Mama Ram’s interpretation, is a classic Hawaij blend suitable for savory recipes used in soups and stews.

Characteristic Middle Eastern spices such as cumin, black pepper, cardamom and coriander combine with the golden colour of turmeric, the earthy aroma of black cumin and the delicate touch of real saffron. Sea salt balances these intense aromas.

It is a perfect option for those who want to add richness and exotic depth to their soups, rice dishes and vegetable dishes.

Flavor Profile

- Cumin & Coriander : Offers depth in earthy tones and aromatic warmth specific to the Middle East.

- Black Pepper & Cardamom : Provides sharp, floral and slightly woody notes.

- Turmeric : Adds a golden yellow color and a slightly bitter, earthy tone.

- Black Cumin : Creates a smoky, bitter and characteristic aroma.

- Saffron : Adds delicate, floral and rich flavor notes.

- Sea Salt : Provides balance of aromas and reveals flavor.

Areas of Use

- As a basic flavoring in chicken, meat and vegetable soups

- To add an exotic aroma to rice dishes and pilafs

- Provides an intense flavor when used with roasted vegetables , especially zucchini, carrots and potatoes.

- Ideal in legume dishes , especially with lentils and chickpeas

- To make a difference in appetizers with yoghurt-based dips or olive oil mixtures

- For traditional touches in recipes specific to Arab and Yemeni cuisine

It is suitable for home chefs interested in Yemeni and Middle Eastern cuisine, gourmets who want to experience Arabic recipes in an original way, and restaurant and cafe kitchens who want to add exotic flavors to their menus. It should also be in the kitchen of anyone looking for an aromatic depth in salty recipes prepared with natural ingredients.