Hawaij Paste, 170g
£6.00
notes
An aromatic Yemeni spice blend bringing together ginger, cardamom, and turmeric with warming cinnamon and cloves, Hawaj can be added to stews or soups to add depth, or rubbed as a marinade on roasted vegetables or chicken. In case you’re wondering, it’s pronounced ha-WAY-ij!
Ingredients
Extra virgin olive oil, caramelised onions,
fried onions, sunflower oil, ginger, garlic puree, hawaij spice mix 3.5%, salt, lemon juice, turmeric, black pepper, cardamom, ground cloves, acidity regulator: citric acid
Features
notes
An aromatic Yemeni spice blend bringing together ginger, cardamom, and turmeric with warming cinnamon and cloves, Hawaj can be added to stews or soups to add depth, or rubbed as a marinade on roasted vegetables or chicken. In case you’re wondering, it’s pronounced ha-WAY-ij!
INSIGHTS
Yotam Ottolenghi is an Israeli-British chef and restaurateur who co-owns nine delis and restaurants across London and Bicester Village. He is also the author of nine award-winning, best-selling cookbooks. For more than fifteen years, he has written a weekly column for the Saturday edition of The Guardian and regularly contributes to The New York Times. His cooking is inspired by Middle Eastern and Mediterranean traditions, enriched with a wide range of global flavours and ingredients.
DETAILS & CARE
- Suitable for vegans
- No artificial colours or flavourings
Glossary
Ottolenghi
