Spices of the Shuk
Hawaij Spice for Coffee
Meaning “mix” in Yemenite Arabic, this hawaij is a spice blend of cinnamon, cloves, nutmeg, ginger, cardamom, and other warming spices to be inhaled cozily, baked into steaming seasonal pies, or sipped slowly in tea, coffee or apple cider.
Recipes using Hawaij Spice for Coffee:
Zaatar
The quintessential Israeli seasoning, like a lemony oregano or an exotic thyme, zaatar elevates your dish and transports you eastward. Try it mixed with olive oil, sprinkled on toasted bread, tossed with chopped salads or dusted over roasted veggies drizzled with honey.
Recipes using Zaatar:
Sumac
It’s fruity and salty, zingy and zesty, sour and sweet. Turkish sumac combines the flavors of cranberry, lemon, and sea salt for a freshness and pop of color (it’s deep purple!) on your salads, meat and fish.
Recipes using Sumac:
Dragon’s Breath
Dragon’s Breath is the traditional Turkish name of….just kidding! The Shrem family and their Turkish spice shop boast two, going on three, generations of flavor gurus, and this is a spice blend all their own, created by dad Roni Shrem who took a classic grill mix and, quite literally, turned up the heat. In fact, the name was inspired by a cartoon dragon in a movie his son was watching!
Recipes using Dragon’s Breath:
Amba Spice
This Indian-origin, tangy and curried mango blend was brought to Israel by Iraqi Jews, and is spiced but not spicy. In fact variations of the word “amba” mean are used to mean mango in multiple Indian languages! Mix the bright yellow powder with water and oil until you achieve a pourable sauce consistency, and elevate everything from salad dressings, to sandwiches, to our favorite - falafel!
Recipes using Amba Spice:
