Sweet Hawaij Spice Blend
In the summer of 2019, my wonderful husband created a custom spice rack for me so I could easily see everything at my disposal. We quickly realized that I needed a second one, which he dutifully built! However, while I needed the extra space, it ended up having plenty of room to add more spices. So on one lazy evening as I half paid attention to whatever program we had been watching at the time. I started researching spices and spice blends from around the world. I came across Sweet Hawaij and its strange spelling made me take notice.
What I had seen was this article from Epicurious titled “Hawaij Is the Spice Blend That Goes Savory, Sweet- and in Your Coffee”. What stood out to me was the ginger and cardamom, two of my most favorite flavors, which were at the forefront of this warming spice blend. Also at the time, I was working on a sandwich biscuit with a coffee curd center that I had literally dreamt about. Stephanie Meyers dreams of glittery vampires and gets a best seller and a movie deal, but for me? I get a coffee curd biscuit, by I digress. When I read that this “sweet hawaij” was also called “hawaij for the coffee,” I had a “lightbulb” moment and the Sweet Hawaij Sandwich Biscuit with Coffee Curd was born.
Despite it being called a coffee spice, it has uses other than hot beverages and baked goods. The warm spices paired beautifully with my Sweet Hawaij Roasted Beet & Sweet Potato Tart. So move over Pumpkin Spiced…umm… everything, because Sweet Hawaij and Mixed Spice have taken top billing in our household.
A note on spices….
When a spice is ground up, it releases its volatile compounds allowing us to savor the complexities of any given spice. Different spice’s volatile compounds break down at different rates causing flavors to dissipate. It is why some spices are better fresh, like parsley whose compounds break down very fast. The dried alternative is almost unrecognizable from its fresh state.
The general recommendation is to consume ground spices within 6 months for optimal flavor and freshness. I know some are chuckling thinking about the Smoked paprika they bought for some dish in 2014 that’s still taking residence in your pantry and that’s alright. Spices rarely “go bad”, they just aren’t helping your food as much as they could be.
I prefer to buy my spices in bulk, but I get whole spices as they keep a very long time. I grind enough that I will consume within the half-year. Another benefit of getting whole spices is that you can toast them in a sauté pan which completely elevated their flavor.
So if you want to up your spice game, consider getting yourself an electric spice grinder and start stocking up on whole spices. Your belly and your pocketbook will thank you.
Sweet Hawaij Spice Blend
Ingredients
Instructions
- Heat a cast-iron or other heavy-bottomed skillet to medium.
- Take seeds out of the cardamom pod and break up the cinnamon stick into smaller pieces and place in the heated skillet.
- Add the cloves and dry toast the spices, moving them around in the pan gently so they don't burn, until they smell nice and fragrant.
- Set them aside to cool while you grate the nutmeg, grind up the mace.
- Using a spice grinder first process the dried ginger pieces, breaking them into manageable pieces for your grinder. Grind until it is a powder and remove any fibrous strands remaining.
- Add the cardamom seeds, cloves, and cinnamon and process until a powder.
- Add the ground up nutmeg and the mace and process briefly to combine everything consistently.
- Store in an airtight spice jar.
- Measure and mix to combine.
- Store in an airtight container.