So, which spice blend adds a spark to your morning cuppa joe, and which one turns chicken noodle soup into liquid gold?
Ok…It’s time we break down the difference between Kafe Hawaij and Hawaij, the two different versions of hawaij, staples in Yemeni kitchens and among Yemenite Jews in Israel. Honestly, we get the confusion, both have the same name and origins. Hawaij is pronounced ha-WHY-adge and means “mixture” in Arabic. Hawaij is best for soups and stews, while Kafe Hawaij, works beautifully in beverages and sweet treats.
HAWAIJ [for savory]
Hawaij contains turmeric, cumin, black peppercorn, cardamom, coriander, and clove. It’s warm, earthy, and a bit peppery. Due to the turmeric content of Hawaij, it’s often described as a curry-like blend, similar to the flavors found in Indian curries.
It’s very common to add Hawaij to soups, stews, and other slow-simmered dishes, infusing the pot with its intoxicating fragrance and golden hues. But Hawaij is kind of an all-purpose spice, it’s equally as beautiful when used as a dry-rub, marinade for meats and fish, or even vegetable dishes.
KAFE HAWAIJ [for sweets]
Kafe Hawaij is the “sweet” version of this Yemeni spice blend, made of cardamom, ginger, cinnamon, and clove.
Think of this fragrant blend as a Middle Eastern take on pumpkin spice.
Inherently, it’s meant to be added to coffee for an irresistibly aromatic cup, but it can do so much more. We love using it to spice up desserts, and baked goods like muffins, cookies, and much more (read about our 34 ways to use Kafe Hawaij). While we mostly use the Kafe Hawaij for sweet applications, we encourage you to try it in savory dishes as well.
HAWAIJ RECIPES
KAFE HAWAIJ RECIPES
