There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.

Ingredients

　　7 teaspoons cumin seeds

　　2 1/4 teaspoons cardamom seeds (from green cardamom pods)

　　2 1/4 teaspoons coriander seeds

　　2 tablespoons ground turmeric

　　Special Equipment: an electric coffee/spice grinder

　　Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

　　Cook's Note

　　Hawayij keeps in an airtight container in a cool dry place 1 month.