In this post, I list various kinds of food that begin with the letter H.
See the whole food dictionary!
Small lantern-shaped chili pepper, native to the Caribbean and Yucatan.
Named after Cuba’s capital, Havana, (the name habanero means “from Habana”), this pepper is considered one of the hottest peppers in the world.
It ranges from 100,000 to 350,000 Scoville Heat Units.
It has a tropical, fruity flavor and contains over 100% of recommended daily dose of Vitamin C.
These exceptionally spicy peppers are most commonly orange, red, or green when immature.
They can also be found in purple, yellow, and brown colors (called black habanero).
A saltwater fish found in the North Atlantic Ocean.
It is a type of small cod, a member of the family Gadidae.
Haddock has an elongated shape with three dorsal fins.
The first one is triangular, which makes it easy to identify among other gods.
Most often it is sold fresh, frozen, dried, or smoked.
Its white flesh is firm and holds together well.
It is mild and a bit sweet in flavor.
Haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or another animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices.
The mixture is packed into a sheep’s stomach and boiled.
Haiga mai rice
Haiga Mai has become a middle-of-the-road alternative for many health-conscious households.
The appearance and taste are close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).
Greater care is needed, however, when washing the grains not to dislodge, and accidentally discard the germ.
Haiga mai, like genmai (brown rice), should be stored at a cool temperature to delay the rancidity of the natural oils in the grain’s germ.
If you have a cool, dark pantry shelf, that’s fine.
If not, find a spot in your refrigerator (the freezer is too cold).
Saltwater type of fish, member of the cod family.
Hakes are large-headed medium to large fish with two dorsal fins.
They can be found in two families, Merlucciidae and Phycidae, native to the cold waters of the Pacific and Atlantic Oceans.
They are sold fresh, frozen, smoked, breaded, or as frozen fillets.
They have a mild, delicate flavor and a soft texture.
Large white fish from the flatfish family, found in two species, Atlantic and Pacific halibut.
It is the largest type of flatfish, that can weigh up to 500 pounds and get six feet long.
It can only exist in cold waters.
Halibut has a firm, mild-flavored flesh.
This low-calorie fish is made of 80 % water, 19 % protein, and only 1 % fat.
It is packed with valuable vitamins (B3, B6, B12, D) and minerals (magnesium, phosphorus, selenium, potassium, and others).
To preserve the health benefits of halibut, it is recommended to grill, bake or roast it.
A crumbly confection made in two varieties.
The first one is made from wheat flour, oil, and sugar (or honey), and the second one – from sesame seeds paste mixed with sugar syrup or honey.
Nuts, dried fruit, and other flavorings can be added to make different versions of the original recipes.
It has a distinct flavor – semisweet and nutty, and its texture is dense and flaky.
This originally Middle Eastern meal is also a traditional delicacy in the Balkan Peninsula, Caucasus, Eastern Europe, and parts of Africa.
It is named after the Arabic word ‘’halva’’, meaning ‘’sweet confection’’.
It is served as a dessert or a sweet snack.
Cured meat from a pork leg cut, flavored with spices and herbs to improve the flavors.
It can be dry-cured with salt or wet-cured by keeping meet in a brine for a few days to two weeks.
It can also be additionally smoked in special smokeries, which provides another layer of flavor to the cured ham.
Hams can be sold as a whole, but most commonly they are bought sliced and eaten in sandwiches, served as an appetizer on a platter along with cheese and vegetables, used as a pizza topping, or as filling for savory pastries.
Although hams are a good source of protein, they are high in nitrates, so they should be consumed in moderation.
Grilled or fried patties of ground meat, served between two slices of a bread bun and topped with cheese, tomato, onions, lettuce or pickles, and condiments like ketchup, mayonnaise, mustard, or others.
The patties are also called “burgers”, which is a term also used to describe the meat patty served on a plate without the bun, typically with fries and a dipping sauce.
The most commonly used meat to prepare hamburgers is beef, but turkey, chicken, or veggies burgers are also made.
Hamburgers made with slices of cheese between the layers of meat and bun are called cheeseburgers.
There is a variety of recipes and ingredients that can be used for preparing this world-famous meal, which is mainly served in fast-food places and dinners.
A type of white common beans, smooth, oval, and slightly flattened in shape.
They are also known as white pea beans or navy beans.
These beans are native to the Americas but cultivated around the world in many varieties.
They have a mild flavor and an ability to easily absorb other aromas, which is why they are a common ingredient in many meals, from soups and salads to slow-cooked specialties.
Spicy chili pepper paste, native to Tunisia.
It is a combination of roasted red peppers, garlic, olive oil, and a mix of spices.
Chili peppers are ground into a thick paste and seasoned with various spices like coriander, cumin, and smoked paprika.
Harissa contains a range of flavors, from spicy, peppery, and smoky to sweet and aromatic.
Harissa is used as a condiment and a seasoning added to stews, couscous, beans, meats, or soups.
A dish containing chopped potatoes and meat, which are mixed with another chopped vegetable like onion, cabbage, or tomato.
It is frequently served with sauce, eggs, or toast.
The original idea for this recipe was to use up the leftover meat and vegetables.
Improved recipes contain fish or shrimp instead of meat, and a wide range of vegetables.
Canned corned beef hash is a popular type of this dish, which originated during the Second World War when meat distribution was restricted.
Crispy and brown deep-fried grated potatoes.
Shredded potatoes are seasoned and formed into patties of different sizes and fried until golden brown.
They were originally created back in the 19th century as ‘’hashed brown potatoes’’ but later, when they became a popular American meal served for breakfast, they were shortened to ‘’hush browns’’.
Today they are also served as a side dish.
Small, sweet nut, also known as cobnuts or filbert, that consists of a cream-colored kernel and a thin dark brown shell.
Hazelnut is the fruit of the hazel tree found in the Betulaceae family of nut-bearing trees.
It grows covered with an open-ended husk from which the nut falls out when mature.
Hazelnuts are an excellent source of vitamin E, thiamine, B6, folate, and manganese and are high in many other beneficial vitamins and minerals.
They are some of the most common types of nuts used in confectionery and baking – from baking cakes, meringues, biscuits, and cookies to making truffles, chocolate bars, and hazelnut spreads, like Nutella and gianduja.
They can be used chopped, ground, or toasted and peeled.
A meat jelly produces from calf’s of pig’s head, seasoned and cooked in gelatinous meat broth.
Finely chopped cheeks, underlips, tongue, and snouts are often used, while some variations can include ears, legs, or even heart.
This meal is served cold as an appetizer.
In some countries, like China or Austria, it is topped with onions or drizzled with soy sauce or vinegar.
Head cheese, despite the name, contains no cheese or other dairy products.
Small silver-blue fish of the large family Clupeidae, related to sardines and shads.
It is found in the North Atlantic and North Pacific waters.
Herring has a strong flavor, similar to a sardine, and can be consumed pickled, raw, grilled, or smoked.
It is moderately high in omega-3 fatty acids, vitamin A, D, and B12.
Hog plums are commonly eaten raw in the Caribbean and in Asia, where the fruits grow naturally.
Hog plums are related to mangos and have a sweet-sour taste, depending on ripeness.
The fruits can be eaten raw and whole as a snack, but they are commonly made into fresh juices or used to produce ice cream, jams, and jellies.
In Mexico, unripe hog plums are pickled to make a sour-spicy side dish.
Natural sweetener, produced by bees, in a form of a thick, sticky syrup.
Honey gets its sweetness from the monosaccharides fructose and glucose, while its color and flavor come from the floral nectar the bees collected.
Its color can range from light yellow to dark brown.
As a sweetener, it is used to substitute sugar in desserts, dressings, marinades, and in beverages like tea, milk, coffee, or lemonade.
Honey has a long shelf-life.
After some time, it will naturally crystallize, while still keeping all the healthy nutrients.
Honey that has crystallized can return to the liquid state by warming.
It can be sold in liquid or granulated form or in the comb.
High-quality honey is rich in antioxidants and valuable for its antibacterial properties.
A type of melon of Cucumis genus, classified under the species Cucumis melo.
It is grown in subtropical and temperate climates and is available almost year-round.
This variety of melon has an oval, smooth, light yellow to the green rind and pale green flesh.
It originated in Algeria and south France.
Despite the name, this fruit is not high in sugar.
Honeydews are mainly made of water, and they are a good source of vitamin C, potassium, and magnesium.
The sweet taste of this popular summer fruit pairs well with mint, lime, and berries.
Its flavorful, juicy flesh can be blended and added to smoothies, sorbets, or cocktails.
Root vegetable, native to Southeastern Europe and Western Asia, where it has been cultivated since the ancient time.
This large, white root can be used in a variety of ways.
It is used as a condiment when grated or as a sauce when it is mashed and mixed with vinegar.
It pairs well with roasted pork, lamb, or beef.
Horseradish has a strong, bitter flavor and a pungent, spicy aroma that can easily bring tears to your eyes, but it is a valuable source of quercetin, which has anti-inflammatory properties.
Cooked sausage served hot in a bun with condiments.
This popular street food originated in Germany and it is also known as frankfurter and wiener (Vienna sausage).
It is often topped with mustard, ketchup, mayonnaise, cheese, relish, and various other condiments.
The term hot dog can also refer to the sausage itself, made of pork or beef or a combination of both, usually steamed or grilled.
A warm drink made by combining boiled milk with chopped or shaved chocolate.
The mixture is stirred until creamy.
It can be made of milk, dark or white chocolate, and sweetened with sugar or other sweeteners.
The Maya civilizations discovered this luscious drink that became popular worldwide.
It is often served topped with whipped cream or a few marshmallows.
The interior of this winter squash is bright orange in color, sweet in flavor, and has a fine-grained texture, which can be a bit dry.
The flavor of Hubbard squash is a combination of a sweet potato meets pumpkin, which makes it perfect in pies and soups.
Though high in sugar, this squash can sometimes be mealy, which means it is best pureed.
You can also mash the flesh like potatoes and mix them into casseroles or combine it with wild rice or other whole-grain side dishes.
Like other squashes, the Hubbard is packed with vitamins A and C and has plenty of dietary fiber and almost no fat.
Middle Eastern dish made from cooked, mashed chickpeas, combined with tahini, lemon juice, and garlic into a thick puree.
Hummus is used as a spread, dip, appetizer, or sandwich filling.
In Middle Eastern cuisines it is traditionally served with a drizzle of olive oil and eaten with pita bread.
Being made of chickpeas as the main ingredient, hummus is very nutritious, providing good amounts of protein, fiber, vitamins, and minerals.
It has a nutty, tangy flavor, that comes from garlic and tahini.
A wild berry of the family Ericaceae, a relative of blueberry and cranberry.
This is a small, round dark blue, red, or blackberry cultivated in the northwestern United States and western Canada in four varieties.
The species Gaylussacia baccata is known as the black huckleberry.
Huckleberries can be eaten plain, although they taste a bit tart, or baked in jams, pies, pudding, muffins, and other sweet desserts.
Ranch-style eggs originally from Mexico where they are served for breakfast.
This dish contains fried eggs on a corn tortilla covered with spicy tomato sauce.
This spicy Mexican sauce, known as pico de gallo or salsa Fresca, is made from chopped tomatoes, onion, chili peppers, and cilantro, seasoned with salt and lime juice.
A popular variation of this meal is “Huevos divorciados” (divorced eggs), which is made with two different sauces to top each egg – salsa Roja (red tomato sauce) and salsa verde (green tomatillo sauce).
Small cornmeal dumplings, served as a side dish to fried fish and coleslaw.
Hushpuppies batter is made from cornmeal, wheat flour, eggs, milk, baking soda, and water, mixed until thick and deep-fried until crispy.
They can be flavored with scallion, onion, garlic, or peppers, chopped, and combined into the batter mixture.
This meal originated in the Southern United States.
Many stories are told about how the original hushpuppies were made.
By one, a man named Romeo Govan created a Redfish bread – fish coated in cornmeal batter and deep-fried.
He made hushpuppies using the excess batter, shaped into little dumplings and fried in the fish grease.
By another version, hunters used to throw this simply made treat to the dogs to keep them quiet (to ‘’hush the puppies’’).
Honey Glazed Ham
- 1 oven
- Preheat the oven to 325°F (165 degrees C).
- Score the ham and stud with whole cloves. Place the ham in a foil-lined baking pan.
- Warm the corn syrup, honey, and butter in the top half of a double boiler. While the ham is baking, keep the glaze warm.
- Brush glaze over ham and bake in a preheated oven for 1 hour and 15 minutes. Baste the ham with the honey glaze every 10 to 15 minutes. Turn on the broiler for the last 4 to 5 minutes of baking to caramelize the glaze. Remove from oven and set aside for several minutes before serving.