Hawaij is essential to the cuisine of Yemen and is also very popular in Israel. In both countries it is used liberally as a rub prior to grilling meat, poultry, seafood and vegetables like eggplant. It is also used as an all purpose seasoning and may end up in just about anything from soups and stews to sauces and rice. The Beduoin of the Sinai even use it as dip (like Dukka) for fresh bread. Try our recipe for Heavenly Hawaij Soup. Made from Tellicherry black pepper, caraway, cardamom, turmeric and saffron. This blend is salt free.