if you live in queens, many stores have hawaij. pereg on main st. as well as amalya next to supersol. also isaacs and a to z on union tpke.
as for a recipe:
6 tablespoons black peppercorns
* 1/4 cup cumin seeds
* 2 tablespoons coriander seeds
* 1 tablespoon green cardamom pods
* 1 teaspoon whole cloves
* 3 tablespoons ground turmeric
1/4 cup ground cumin
1 tablespoon ground cardamom
2 tablespoons turmeric
1 tablespoon ground coriander
1/4 cup freshly ground black pepper
In a black iron or heavy-bottomed skillet combine the cumin, cardamom, turmeric and coriander. Place over very low heat and toast, stirring constantly, for 10 minutes. Remove from heat, add the black pepper and stir well. Store the blend in a tightly sealed container for up to one month.
Ironically, I've had the spice for years, but never known what to do with it. (I didn't even know how to pronounce the name, which is written only in Hebrew in the bottle my sister got me in Israel, and always assumed it was something like chvaig.) What's your recipe? What do people generally use it for? I sometimes throw it in soups if it smells like it'd be a good combination.