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Hawaij ( , ), also spelled hawayej or hawayij, is a variety of Yemen ground used primarily for soups and Yemeni coffee.
The basic mixture for soup is also used in stews, Curry, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin, black pepper, turmeric and cardamom. More elaborate versions may include ground clove, caraway, nutmeg, saffron, coriander, fenugreek and ground Onion.Gur, Jana, The Book of New Israeli Food: A Culinary Journey Schocken (2008), pg. 295 The Aden version is made of cumin, black pepper, cardamom and coriander.
The mixture for coffee is made from anise, fennel, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.
In Israel, hawaij is used extensively by Yemenite Jews and its use has spread more widely into Israeli cuisine as a result.Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, Knopf (1996), p. 234
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