Hurrah for Foods Beginning with H!

There are so many wonderful words that begin with the letter H: happy, handsome, humorous, sincere, hero, hope, and so on. It stands to reason that there are several dishes that begin with the letter H that are just as delicious.

Now, more than ever, we need all the happiness we can get, so let’s get started with a list of foods that begin with the letter H. Some are good for the body (hazelnuts! honeydew! halibut!) while others are good for the spirit (were looking at you, hollandaise).

Whether you’re looking for sustenance or feeling indulgent (or both! ), choose your favorite of these foods that begin with H and make a delicious dinner with it today!

30 Foods Beginning With the Letter H

1. Habanero Pepper

One sizzling HOT pepper starts off our list of foods that begin with the letter H! Habanero peppers have approximately 10 times the intensity of a regular jalapeo pepper, making them extremely intense to consume fresh. Yet, when boiled down into spicy sauce, dried and dehydrated into chile powder, or sliced and cooked into braised foods and stir fries, these pungent capsicum fruits are very tasty. Habanero peppers are usually orange or red, although they may also be yellow, white, or even chocolate brown. Each pepper hue tastes somewhat different and has a distinct heat degree, so select carefully.

2. Haggis

Haggis, Scotland’s national meal, is considered a delicacy. It is a sort of British pudding cooked from the offal of a livestock animal, most often a sheep (not to be confused with the sweet, creamy custard known by the same name in other parts of the globe). Before boiling or steaming, the beef is coarsely diced or crushed and combined with tallow, oats, and spices. Haggis is not everyone’s cup of tea, to say the least, since it contains protein sources and a cooking manner that many people are unfamiliar with. It is, nevertheless, an excellent illustration of the no-waste mindset, since it makes use of what are often seen as animal offcuts.

3. Hakurei Turnip

Hakurei turnips, also known as salad turnips, are a variety of root vegetable that may be eaten raw or cooked. Unlike their bigger siblings, which have brilliant purple shoulders, these turnips are completely white and plucked while they are still young. Hakurei turnips have a moderate taste that is sweet and somewhat peppery, making them ideal for raw applications such as salads. Just because they’re excellent raw doesn’t mean they’re not also delicious cooked! Hakurei turnips are wonderful when simply sautéed, drizzled in butter, or mixed with roasted root vegetables.

4. Halibut

The king of all flatfish is the huge halibut. You wouldn’t be blamed for mistaking one of these massive critters for a whale, since they can weigh up to 500 pounds! Yet, the halibut is a fish at heart, sharing an ancestor with its smaller and similarly squished relative, the flounder.

Halibut is classified into three types: Pacific Halibut, Atlantic Halibut, and Greenland Halibut (also known as Black Halibut), all of which are found in the seas of their respective areas. Halibut meat is firm, lean, and bright white in color, with a moderate taste that makes it ideal for usage in a variety of dishes and culinary applications. Halibut is particularly delicious grilled, cooked, roasted, or in chowder!

5. Halo-Halo

Halo-halo refers to “mix-mix,” and that is exactly how this delicacy is produced! The delicious dish, which originated in the Philippines, consists of shaved ice with sweetened milk or ice cream (or occasionally both!) and is served with a variety of mix-ins. Sweetened red beans and coconut shavings are frequent ingredients, but halo-halo may also include jackfruit, purple yam, sweet potato, mango, banana, lychee, and even caramel flan! The ingredients are often blended in the bottom of a tall glass before being topped with shaved ice, drizzled with sweetened milk, and topped with ice cream.

6. Halloumi

Halloumi is a semi-hard cheese produced typically from sheep’s milk but may also include goat’s or cow’s milk. The cheese is famous for the distinctive squeak it makes when sliced or bitten, which is comparable to the sound of fresh cheese curds! Halloumi has a highly salty, savory taste and, because to its excellent heat tolerance, it works particularly well when fried or grilled. This cheese’s heartiness makes it a popular protein alternative for vegans as well as all other cheese fans! Are you curious in halloumi but don’t know where to begin? Make this Couscous with Tandoor Vegetables and Halloumi!

7. Haricot Beans

Haricot beans, not to be confused with haricots verts, a kind of green bean, are dry white beans that go by a number of names, including navy beans, Boston beans, and white pea beans, to mention a few. Haricot beans are often used in slow-cooked recipes such baked beans, stews, and chili. Haricot beans, like other dry beans, should be soaked before cooking to shorten the cooking time and decrease stomach distress. The simple step of soaking the beans allows some of the complex carbohydrates inside the beans to be released, making them much easier to digest.

8. Harissa

If you’re looking for foods that begin with the letter H to spice up your life, go no further than harissa! Harissa is a spicy sauce that originated in Morocco and Tunisia, where it quickly gained popularity. Harissa is made with an olive oil base and various additional components, including roasted red peppers, spicy peppers, garlic, and spices like cumin and coriander. The end product is a paste-like condiment that may be used to flavor stews, meats, vegetables, and other meals.

9. Havarti Cheese

Havarti is a semi-soft cow’s milk cheese with a deliciously buttery, ultra-creamy texture. The hue is usually light yellow, and the cheese has holes all over it, similar to Swiss! Nevertheless, Havarti is not kept for as long as Swiss, so it is softer in texture, less harsh in flavor, and creamier overall. Because of its mild taste and nice texture, Havarti is a fantastic option for a cheese platter or charcuterie board, but it’s also delicious melted on top of hot sandwiches, burgers, omelettes, or even macaroni and cheese!

10. Hazelnuts

Hazelnuts, which are the edible fruits of the hazel tree, are a significant source of plant-based healthful fats that are very tasty! Apart from being eaten whole (raw or roasted), hazelnuts are also processed into a number of goods ranging from hazelnut oil and hazelnut liqueur to nut flours and Nutella! Hazelnuts may be used in a variety of dishes, both sweet and savory. Coat fish with crushed hazelnuts before pan frying it, or use them in any baked item.

11. Heart of Palm

The genuine heroes of desert island existence are coconut palm plants. They not only supply the moisture-rich coconuts that appear on practically every postcard from the Caribbean, but they also contain a hidden nutritional store buried deep inside the core: heart of palm! Not all palm tree species contain this delicious delicate core, and to make things worse, the harvesting method is very labor demanding, putting the tree’s life at risk. As a result, heart of palm is a highly sought-after item. Heart of palm is most often found canned, yet despite the intense heat of the canning process, it retains its delicious crunch and buttery rich taste all the way to your table!

12. Hen of the Woods Mushroom

Most of the Northern United States, Europe, China, and Japan are home to hen of the woods mushrooms. Maitake, which means “dancing mushroom” in Japanese, is another name for this fascinating fungus. Unlike other mushrooms, the caps of hen of the woods are flat with feather-like, wavy edges rather than spherical. These tiny mushrooms may seem to have a delicate texture, but they are really rather robust and have a wonderfully flavorful taste. Try roasting them with fresh herbs in a hot oven or sautéing them in butter with a splash of lemon juice and fresh thyme.

13. Herbes De Provence

This herb combination is one of the meals that begin with the letter H that you may be unfamiliar with! Herbes de Provence is a dried herb combination that originated in France’s Provence area. Thyme, basil, oregano, tarragon, marjoram, bay leaf, rosemary, and summer savory are common ingredients. Certain mixtures may also include chervil, lavender, or fennel! The variety of herbs in this blend make it very adaptable, since it may be used to season a wide variety of meats, vegetables, and sauces.

14. Hog Plum

The hog plum is a strange-looking tropical fruit native to the southern United States. Hog plums have a splotchy, almost bruised appearance, with spines protruding from the pit. But don’t judge a book by its cover! A hog plum is a delicious delight with a sweet but sour flavor reminiscent of a tart apple and soft flesh reminiscent of an avocado. Hog plums may be eaten fresh or juiced into cool drinks, or they can be sliced, pickled, and stored. Since the hog plum tree prefers tropical temperatures, it is commonly utilized in South and Central American cuisines.

15. Holland Peppers

Holland peppers are a bit problematic since they may refer to both sweet bell peppers and scorching hot chiles. These peppers, also known as Holland chiles, come in red, green, and yellow types and have a taste similar to the Fresno chili or Indonesian cayenne pepper. Hollandbell peppers, on the other hand, are sweet and refreshing, with none of their hot siblings’ eye-watering capsaicin.

Hot Holland chiles may be used in a variety of prepared dishes, including sauces, stir fries, and braises. Sweet Holland bell peppers may also be cooked, although they are best enjoyed raw!

16. Hollandaise Sauce

On holiday menus, Hollandaise is an egg-yolk thickened sauce that is famed for topping opulent eggs benedict and heaps of crisp steamed asparagus. The sauce begins with a foundation of egg yolks and flavorings like lemon juice and mustard, which is gradually absorbed while the mixture is beaten. The raw egg yolks are delicately cooked by the hot butter, resulting in a rich, brightly yellow sauce that is ideal for topping any sort of meat, vegetables, or eggs.

Hollandaise is also the foundation for numerous additional sauces. Barnaise sauce is a hollandaise sauce with the addition of fresh herbs such as chervil and tarragon. Not to be outdone, Mousseline sauce is hollandaise with whipped cream folded in. You have heard it. Whipped cream with hollandaise sauce. Run, don’t walk, to get your hands on those ingredients!

17. Holy Basil

Holy basil is the next item on our list of foods that begin with the letter H. Holy basil is closely related to sweet basil, which is extensively used in recipes such as pesto, but it is more popular in India, China, Indonesia, and Malaysia. Although holy basil is completely edible, it is most often used for therapeutic reasons or steeped and sipped as a tea. In Thailand, on the other hand, holy basil is ubiquitous as a culinary ingredient, often put into soups and curries to provide a peppery, clove-like taste to a variety of foods.

18. Hominy

At one glance at a bowl of hominy, you’ll assume it’s some kind of extra-large corn you’ve never heard of! Hominy is just regular maize that has been steeped in a particular alkaline solution to soften the outer hulls of the kernels. The kernels may swell to the size of a quarter thanks to this particular wash! The hulls are removed, leaving just the big, soft insides of the corn kernels known as hominy.

Hominy may be dried and processed to form hominy grits or masa dough, which can be used to make tortillas, tamales, and other Latin American mainstays. Hominy is often viewed of as a side dish, but it is robust and full enough to serve as a main meal as well.

19. Honeydew Melon

This melon is most easily identified in a tossed fruit salad due to its brilliant green flesh, however the flesh of honeydew melons may vary in color from green and white to golden-yellow and orange! This fruit’s sweet flavor makes it wonderful for eating raw, but it’s also great in frozen desserts, custards, or even as a sweet and creamy soup! Honeydew melon is a guilt-free delicious delicacy with several health advantages. The luscious flesh is heavy in B and C vitamins, as well as potassium, and the high water content makes honeydew a hydrating as well as appetizing snack.

20. Honeynut Squash

This little squash is here to tell us that larger isn’t necessarily better! Honeynut squash looks like a small butternut squash, but one bite of its vividly colored flesh will convince you that something unique lies behind the adorable compact container. Honeynut has a sweeter taste than butternut and has more nutrients per cup than its bigger relative.

Honeynut squash’s distinct taste makes it perfect for roasting, since this cooking technique emphasizes the nutty flavor. Don’t restrict yourself to the oven; honeynut may also be cooked, steamed, grilled (yes! ), and used to make soups and purees. Honeynut, being a newbie to the vegetable market, may not yet be accessible at your typical grocery shop. Don’t let this dissuade you! A trip to your local farmers market or specialty grocer in the fall will almost always result in a well-deserved armload of honeynut squash.

21. Hops

Hops, which are often linked with beer manufacturing, are members of the Cannabaceae plant family, which also contains hemp and marijuana. Don’t worry, there are no hallucinogenic effects in your pint glass. Hops, being the blooms of the hop plant, carry a powerful taste and scent punch. These small cone-shaped blossoms are used in the brewing process to provide bitterness to the taste profile. There is a seemingly limitless range of hop varietiesCascade, Amarillo, Simcoe, Golding, and each type has its own subtleties of taste, much like wine.

But hops aren’t only for beer! Hops are often used to flavor teas and other non-alcoholic drinks, and they may also be used to flavor sauces and marinades.

22. Hot Dog

The hot dog is unlikely to require much introduction being the focal point of eating competitions all around the globe. In comparison to other sausages, the hot dog is mild, with little condiments or spices. But, the variety of possible toppings compensates for this! Ketchup, mustard, and pickle relish are frequent additions, but there are also chopped onions, roasted peppers, sauerkraut, cheese sauce, and even entire pickle spears in the case of famed Chicago style dogs!

Hot dogs have a terrible reputation for being rich in salt, fat, and processed. These are all real facts, however there are lots of healthier, less processed dogs available that can be part of a nutritious dinner. We don’t blame you if you like the original style hot dog, but it’s a classic for a reason!

23. Hubbard Squash

The hubbard squash is a large fruit that may weigh up to 15 pounds! Because of its size, hubbard squash is seldom offered whole; instead, it is usually sliced and packed before sale. Hubbard squash has solid flesh and a taste comparable to other winter squashes like butternut squash or pumpkin. This squash is sweet but nutty, and it works well in both sweet and savory dishes. Hubbard squash may even be used in place of pumpkin in any dish!

24. Husk Tomatoes

There are two primary types of husk tomatoes, each with significant culinary value. To begin, there are tomatillos, which vary in color from lime green to purple and are often utilized in South American cuisine. Tomatillos are used in two meals that have a green tint and a tart bite: salsa verde and chile verde. Second, ground cherries (also known as husk cherries) are significantly smaller than tomatillos and vary in color from light yellow to orange. Ground cherries have a sweet-tart taste and are bite-sized.

What are the similarities between these two fruits? Of course, the husk! Tomatillos and pulverized cherries are both covered in a distinct papery covering that must be peeled away before cooking or eaten. As compared to conventional tomatoes, both varieties of husk tomatoes are extremely seedy; nonetheless, the seeds are tiny and soft and do not need to be removed or avoided.

25. Hyacinth Beans

With slender green stalks rising up to 10 feet in height and topping itself in dark purple blossoms and clusters of vividly colored beans, the hyacinth bean plant is perhaps one of the most attractive of the bean kinds. While young, these beans look like any other fresh green bean, such as snap peas. Nevertheless, as the beans grow, they shift and produce deep purple outer pods while retaining brilliant green inside beans.

Like with any bean, as the plant matures, some chemicals accumulate that may be hazardous to humans if not properly cooked before ingestion. The immature beans may be eaten like any other snap bean, and the purple pods, interestingly, become dark green when cooked! Mature beans, on the other hand, must be thoroughly soaked (often twice) and cooked to eliminate the toxins and make them safe to consume.

Foods That Start With H: The Takeaway

We hope you learnt something new about a new ingredient or two and are now encouraged to see what items begin with H your local market has to offer. Next, go inside the kitchen and allow your imagination and creativity run wild!

Our modest collection of meals that begin with H does not even begin to cover all of the foods that take their cue from this letter, so please share your favorites. We’d love to know what you build with these!