Sorry, not at usual suspects: Penzeys, spicehouse, spice trader or zingerman's. You're better off making at home. For savory hawaidj this Moment magazine, 1980 recipe is simple, tasty, reliable. It uses only 5 ingredients which you may have & will find other uses for. Mix freshly ground or grind at home. 8 tsp cumin, 4 tsp black peppercorns, 1 tsp cardamon seeds (excluding the husks), 1/2 tsp clove, pinch of saffron or turmeric. Store in glass jar at room temp, tightly closed. For coffee hawaidj, see jannagur link above.
Or, if not in New York, or you prefer, you can make it easily at home in mortar, processor, coffee grinder or blender. Depending on recipe, there is savory hawaidj (many spellings) for stews, soups, meat dishes and sweet hawaidj for coffee and pastries. see https://cardinalguzman.wordpress.com/2011/09/29/hawaij-spice-blend-from-yemen/ or see http://www.jannagur.com/108704/Hawaij-Spice-Mix-for-Soup
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