Spice blend primarily made with toasted cumin & black pepper. Cardamom, ginger, tumeric, clove, cinammon or cloves is added to make the spice blend.

There are two primary blend for Hawaij, one which is used for savoury dishes & another for coffee or dessert.

One that I make is usually for savoury use. This pairing works super well with butter ka'ak, a yemeni sweet butter biscuit. Word of caution, this blend is suitable for red meats, haneeth, mandi & kabsah rice flavouring.