Hawaij for Coffee Recipe: The Yemeni Spice Blend and How to Use It
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Open a jar of hawaij for coffee and the smell tells you what it does: warm ginger first, then cardamom, cinnamon and a hint of clove. This Yemeni spice blend has flavored coffee for generations, and it is easy to make at home. Here is a simple hawaij for coffee recipe: mix 4 parts ground ginger, 2 parts ground cardamom, 1 part ground cinnamon and a third of a part ground cloves, then add about 1 teaspoon to the grounds for each cup you brew.
Below you will find two versions of the blend, how much to use with every brewer, and what else the mix is good for.
Key takeaways
- Hawaij means roughly “necessities” in Arabic, and there are two kinds: a savory one for soups and a sweet one for coffee.
- The coffee blend is built on ginger and cardamom. Aden’s version adds cloves and cinnamon; others use aniseed and fennel.
- Use about 1 teaspoon per cup, added to the grounds before brewing so the spice infuses and is filtered out.
- The blend also works in cakes, cookies, hot chocolate and anywhere you would use pumpkin or chai spice.
In this article
What hawaij is: two blends, one name
Hawaij (also spelled hawayej or hawayij) comes from Yemen. The name translates roughly as “necessities,” which says a lot about how often it is used. There are two quite different blends:
| Soup hawaij | Coffee hawaij | |
|---|---|---|
| Core spices | Cumin, black pepper, turmeric, cardamom | Ginger and cardamom, plus aniseed and fennel, or cinnamon and cloves |
| Flavor | Savory, earthy, peppery | Warm, sweet-smelling, gingery |
| Used in | Soups, stews, rice, rubs | Coffee, tea (often without ginger), cakes, desserts |
Do not mix them up: a spoon of soup hawaij in your coffee, with its cumin and turmeric, is a memorable mistake. Yemenite Jews brought both blends to Israel, where hawaij for coffee is now widely sold and used well beyond the Yemenite community.
Hawaij for coffee recipe
Both versions use ground spices, so there is no toasting or grinding. Measurements are level spoons; the metric column uses standard 15 ml tablespoons and 5 ml teaspoons. Makes about 1/2 cup (120 ml), enough for roughly 20 to 25 cups of coffee.
Version 1: Aden-style (ginger, cardamom, cinnamon, cloves)
| Ground spice | US | Metric | Parts |
|---|---|---|---|
| Ginger | 4 tbsp | 60 ml | 4 |
| Cardamom | 2 tbsp | 30 ml | 2 |
| Cinnamon | 1 tbsp | 15 ml | 1 |
| Cloves | 1 tsp | 5 ml | 1/3 |
Version 2: anise and fennel
| Ground spice | US | Metric | Parts |
|---|---|---|---|
| Ginger | 3 tbsp | 45 ml | 3 |
| Cardamom | 2 tbsp | 30 ml | 2 |
| Fennel seed, ground | 1 tbsp | 15 ml | 1 |
| Aniseed, ground | 1 tbsp | 15 ml | 1 |
Steps
- Measure all the spices into a small bowl.
- Whisk with a fork or small whisk until the color is even, breaking up any ginger lumps.
- Store in a small airtight jar away from light and heat. Ground spices lose aroma over time, so make small batches and use within a few months.
Tips and variations
- Fresher flavor: grind cardamom from green pods just before mixing. It is the spice that fades fastest.
- Less heat: cut the ginger to 3 tablespoons in version 1.
- For tea: leave out the ginger, as the Aden tradition does, and use the rest with black tea.
- Gift jars: a small jar with a label reading “1 tsp per cup, add to the grounds” makes a thoughtful present.
How much hawaij to use with each brewer
| Brewer | Amount | Method |
|---|---|---|
| Drip machine or pour-over | 1 tsp per cup | Mix into the grounds in the filter |
| French press | 1 tsp per cup | Stir into the grounds before adding water |
| Espresso | Up to 1 tsp per shot | Mix into the dose; dust a little on a cappuccino |
| Stovetop pot or ibrik | 1/2 to 1 tsp per small cup | Simmer with the coffee, water and sugar; let settle before pouring |
| Instant coffee | 1 1/2 tsp per 1 tbsp instant | Steep with a little boiling water 5 minutes, strain, top up |
Two practical notes: adding hawaij to the grounds rather than the cup keeps the drink smooth, because the paper or mesh catches the spice. And with espresso, spice slows the flow a little, so you may need to grind a touch coarser. For the stovetop method, our guide to making Turkish coffee walks through the technique.
Milk, sugar or black?
Hawaij coffee is good black, but the ginger and cardamom really open up with a little sugar and milk. Try it as a latte: hawaij in the shot, steamed milk, and a pinch on top. For a dairy-free version, oat milk works well with the ginger.
Other ways to use hawaij for coffee
- Baking: swap it one-for-one for pumpkin pie spice or chai spice in cakes, muffins and cookies.
- Hot chocolate: a small pinch adds warmth.
- Desserts: stir into whipped cream, rice pudding or custard.
- Coffee husk drinks: in Yemen, qishr is made from dried coffee cherry husks, often spiced with ginger. Our article on cascara, the coffee cherry tea explains the ingredient.
Which coffee to pair with hawaij
Spices like a coffee with some sweetness and body underneath. Ethiopia Natural from Sidama brings milk chocolate, ripe fruit and caramel, a lovely match for cardamom and fitting for a blend from just across the Red Sea. For a smoother, nuttier base, Brazil Santos has cocoa undertones and low acidity. If you enjoy spiced drinks, our Masala Chai loose-leaf tea is another warm option. Every coffee bag is roasted 1 to 5 days before delivery; browse more single origins.
Hawaij for coffee FAQ
What is hawaij for coffee made of?
Mainly ginger and cardamom, with cinnamon and cloves in the Aden style, or aniseed and fennel in other versions.
Is hawaij the same as Arabic coffee spice?
They overlap. Gulf-style Arabic coffee is usually spiced mainly with cardamom, sometimes saffron, while hawaij for coffee leans on ginger. See our guide to Arabic coffee (gahwa).
Does hawaij contain caffeine?
No. It is a spice blend; all the caffeine comes from the coffee.
Can I use whole spices instead?
Yes. Lightly crush a few cardamom pods, a slice of fresh ginger, a small piece of cinnamon stick and one clove, and add them to the grounds or the pot. The flavor is fresher but less consistent from cup to cup.
Is hawaij for coffee spicy-hot?
Only gently. Ginger gives a warm tingle rather than chili-style heat. Reduce the ginger if you find it too strong.
How long does homemade hawaij keep?
Stored airtight and away from light, it keeps its aroma best for a few months.
Sources
- Hawaij, Wikipedia.
- How to use hawaij for coffee, Jamie Geller.
Facts checked in October 2026.
Keep reading: Yemeni coffee · Spiced winter coffee · Single origins