71 Foods that Start With H » Selina Wamucii

Some of the most outlandish yet beautiful food names start with H. Incidentally, this eighth letter of the Roman alphabet boasts many exotic food terms. H foods start from Habanero pepper, cut through the exotic-sounding Har Gow and finish with the classic hot pot from China.

Next are H foods alphabetized in full:

Fruits: Hachiya Persimmon, Hearts of Palm, Holly Berries, Honeycrisp Apple, Huckleberry.

Vegetables and legumes: Haricot Beans, Hazelnut, Hearts of Romaine Lettuce, Heirloom Tomatoes, Hemp Seeds, Hen of the Woods, Hickory Nuts, Hijiki Seaweed, Hokkaido Squash, Honeydew Melon, Horned Melon, Hubbard Squash.

Spices, oils and Condiments: Habanero Pepper, Herbes de Provence, Himalayan Salt, Hop Sprouts, Horseradish.

Meat, Poultry and fish: Haddock, Hake, Halibut, Ham, Herring, Hibachi Steak, Highland Beef.

Dairy and Eggs: Halloumi Cheese, Havarti Cheese, Honey, Honeycomb.

Grains and seeds: Hominy.

Ready Meals: Hakka Noodles, Hamburger, Hamburger Bun, Hamburger Patty, Har Gow, Harira Soup, Harissa, Haroset, Hash Browns, Hasty Pudding, Hawaiian Pizza, Health Bread, Hearty Beef Stew, Herb Butter, Hickory-Smoked Bacon, Hoagie Roll, Hoisin Sauce, Hollandaise Sauce, Home Fries, Honey Ham, Honey Wheat Bread, Hot & Sour Soup, Hot Dog, Hot Fudge, Hot Pot, Hot Sauce, Huevos Rancheros, Hummingbird Cake. Hungarian Goulash, Hungarian Mushroom Soup.

Beverages: Havanese Coffee, Hefeweizen, Herbal Tea, Hibiscus Tea, Holiday Punch, Hoppy IpA Beer, Horchata, Hot Chocolate.

Fruits that start with H

These exciting options will give you a glimpse into the huge world of vegetables, allowing you to enjoy the inherent sweetness of fruits that begin with the letter H .

1. Hachiya Persimmon

Slightly acidic or astringent on the tongue but quite delicious all the same, Hachiya persimmons are an Asian variety of this fruit that is known for its juicy flesh. The Japanese variety is cousin to the popular fuyu persimmons.

The fruit has a striking red to orange hue on the outside. Its flesh is orange with a tender watery texture. People who have sampled the fruit love to liken it to nature’s candy. Look out when selecting Hachiya persimmons lest you confuse it with a ripe tomato!

We have a much more comprehensive article on Hachiya Persimmon including how to eat it. Please check it out.

2. Hearts of Palm

Providing half the bodily needs of the potassium mineral per day, hearts of palm are those rare treats from the inner core of the palm tree. These treats are also harvested from the sprouting bud of specific palms. The common species from which hearts of palm are derived include coconut, acai palm and jucara, among others. Careful harvesting of these delicacies leaves the other sprouts of palm trees unharmed but over-harvesting leads to depletion of trees.

3. Holly Berries

More of a medicinal part of a plant than a cuisine source, holly berries are toxic fruits from the holly tree, Ilex opaca that grows in the Americas. In the US, they are native to the east and many parts of the south. Holly berries are round and tinged brownish black. Eating them in large quantities can result in poisoning. Their leaves have been used traditionally for making Indian medicine in the United States while the whole plant is a common Christmas ornamental in the country.

4. Honeycrisp Apple

Honeycrisp apples are a red apple variety that are characterized by a healthy crisp texture. Once you munch away at them you immediately relish their neutralized sweetness and tart flavors. For this reason, they are more approachable than sour apples.

In cuisine, honeycrisp apples feature in fruit pie making. They also garnish salads and baked fruit cakes.

5. Huckleberry

Huckleberries are a variety of fruits in the genus Vaccinium and cousins to blueberries. The whole plant provides food for not only humans but deer and elk, among others. One of the most common varieties is blue huckleberry, a deciduous bushy plant that is related to heaths. It has a natural habitat in the east of the United States. Its edible fruit is usually white or blue-black in shade and it hangs in piles during summer months.

Vegetables and legumes that start with H

Vegetables are great, and are consumed almost religiously everywhere in the world. Their health benefits cannot be understated, and if you are curious about which ones that start with H, then here we present them to you.

6. Haricot Beans

Haricot beans are small white beans that are used especially in the United states for making baked meals. At a more culinary level, haricot beans are both a garnishing and filling up protein-rich legume. They are a common addition in stews, salads, casseroles and soups, going well with chili spice. They make for thick soupy gravy because they have the ability to absorb flavors for a thick sauce.

7.Hazelnut

The hazelnut is a nutritious nut related to birch trees. As a plant it grows in the from of a shrub that bears tan-colored hard-shelled nuts with a similar brownish hue in their edible part. They contain multiple nutrients that highlight their ability to reduce risk of heart disease. Nutrients include:

Protein at 30 percent of the daily value.
Vitamins C and B6 at 10 and 30 percent respectively worth of the daily recommendations.
Mineral content includes iron at 10 percent, magnesium at 40 percent and calcium at 11 percent while dietary fiber, fat and carbs clock in at 40 percent, 93 percent and 5 percent respectively per daily needs.

8. Hearts of Romaine Lettuce

Like tea leaves during the picking season, hearts of Romaine lettuce are known for their inner cluster of leaves. Unlike the outer ones, these soft cusps are yellowed, free of spots and a little ribbed. They taste sweet and have a savory flavor. They make for tender dishes that are loaded with nutritious elements including beta-carotene and folic.

9. Heirloom Tomatoes

Heirloom tomatoes are natural tomato varieties that are not crossed with others, giving them an organic status. They are also pollinated by bees and other natural agents, again lending them an unadulterated natural scent.

Heirloom tomatoes are cultivated in home gardens from preserved seeds that have been kept for tens of years but which still serve the purpose. They turn various bright colors when ripe, indicating their lush antioxidant make up. Antioxidants are natural chemicals with anti-aging and anti-inflammation properties.

10. Hemp Seeds

Because of their well-known nutritional make up, hemp seeds are superfoods extraordinaire. Consuming them keeps the heart healthy through their unsaturated fats, builds and repairs cells courtesy of their lush proteins and speeds up digestion via their fiber content. In terms of taste, you can expect a delicious nutty aroma, whether you serve them with baked foods, salads or sauces.

11. Hen of the Woods

It may not look savory when ingrained in its woods habitat, but hen of the woods-a mushroom, not a bird!- is really delicious when cooked. One serving of this mushroom that grows in fallen oaks in China and other temperate countries, provides these few but superb nutrients:

204 milligrams of potassium worth 5 percent of the daily needs.
7 grams carbohydrates equal to percent energy needs per day.
1.9 grams protein or 3 percent of the required daily value.

12. Hickory Nuts

Another name for pecan, hickory nuts are the produce of the hickory tree that grows naturally in North America. They espouse a sweet nutty flavor that is difficult to forget. However, to get at the nut itself brings to light the vivid cliche ‘a hard nut to crack.’ The shell is hard but once cracked it oozes with ready-to-eat crisp brown content. You can include the hickory nut in porridge like Americans do via the Red Indian porridge known as Pawcohiccora from the pecans of the shagbark variety of the tree.

13. Hijiki Seaweed

Hijiki seaweed is a wild rocky shoreline plant with brown leaves that is native to Japan. It has been used in Far-east cuisine for many centuries with the diet nurturing the population with its mineral content like iron, magnesium and calcium. Its taste is an earthy aroma with savory highlights carried forth by a crispy yet chewy texture. Unlike its culinary cousins like nori or wakame, Hijiki seaweed is lower in brine levels.

14. Hokkaido Squash

Among winter squashes in Japan, the Hokkaido squash is the most special owing to its pronounced delicate nuances of flavor. Indeed, putting it in any soup lends the sauce nutty highlights that go along with the mildly sweet taste of the squash itself. The fruit has orange flesh with a compact feel over the lean content.

The Hokkaido squash derives its name from the island of Hokkaido, one of the most famous agricultural and aquatic regions of Japan.

15. Honeydew Melon

Honeydew melon is a member of Cucumis melo Indodorus group of melons containing only two cultivars. Unlike its sister, the casaba melon, which has wrinkles on the skin, honeydew melon has a smooth rind with low or no odor. Its skin is most of the time white or yellow while its content is a lightened green. It exudes a sweet flavor when cooked.

16. Horned Melon

One of the distinctly African fruits, horned melon is just that: a tingly-skinned yellow-orange berry with juicy sap that is lime green in color. It is locally known as kiwano in many parts of sub-Saharan Africa where it is native. In Kenya it is known by the English term thorn melon. The jelly of the flesh encloses soft white-colored seeds. A bite into a horned melon exudes a sour citrus flavor that has distant hints of a kiwi’s sweetness.

Now propagated across the globe, horned melon can be found from Chile to the US and New Zealand.

17. Hubbard Squash

One of those deceivingly unapproachable winter crops, Hubbard squash is known for its bumpy, hard skin. However, a cut into its yellow flesh will bring sweet flesh with a tasty nuance at once.

Hubbard squash is large-sized, weighing 7 to 10 kilograms apiece. It is in the Cucurbita maxima species as a cultivar with green or gray-blue rind and yellow flesh.

Dairy and aggs that start with H

Dive into the richness of dairy and eggs starting with the letter H.

18. Halloumi Cheese

A blend of goat’s and sheep’s milk, with some people also putting cow’s milk into the mix, Halloumi cheese is a multipurpose milk product originating from Cyprus. Its high melting point provides the freedom to prepare it as fried or grilled cheese. It can be taken singly in its pearl white semi-solid state after cooking. Alternatively, you can take advantage of its grilling agility to make buttery cakes that can be good substitutes for meat.

19. Havarti Cheese

It all depends on how you like your cheese prepared in order to define your Havarti cheese: generally, this is a bare type of cheese made in Denmark from semi-soft cow’s milk. It is denuded of any covering, giving it a rind-free cubed appearance once prepared. It can however be lightly polished with cream to lend it a yellow finish. Given your particular taste, you can have it sliced, grilled or melted down.

20. Honey

A sweet sticky product of honey bees and other species of bees, honey is one of the more organic and healthier sugar substitutes out there. Bees make honey by foraging secretions from plants and other sources, then rebuilding them in their honeycombs. Though it is at best pure carbohydrates with little traces of proteins and other nutrients, honey is beneficial in two ways:

It has a moisture-entrapping natural property that keeps hair well moistened.
Honey improves the skin’s sheen, giving it a glow, whether by eating or applying it directly.

21. Honeycomb

Honeycomb is like an egg tray only that it is a by-product of the process of creating honey by honeybees. It doubles as a receptacle for honey. It is made up of waxy particles. It is however as edible as the sweet sticky substance that it protects. You can chew it with a toast of bread or even mix it with dessert to sweeten the dish.

Grains and seeds that Start with H

Grains are staple foods in many parts of the world. Here are those that start with H.

22. Hominy

Hominy indicates corn that has been immersed in alkaline water so as to soften the grain and naturally remove the hull. The grains gain a little weight from the added water, making them look a bit bloated and nut-like. The hominy kernels are directly added to soup and stew in South American dishes. However, they also make refined cornmeal or maize flour.

Meat, poultry and fish that start with H

Enjoy the delightful variety of meat, poultry and fish to tantalize your taste buds and elevate your dining experience.

23. Haddock

Basically a true cod, haddock is a ray-finned fish that thrives in saltwater habitats. It was first classified in the genus melanogramus in 1862. It has a light-colored gray-blue color with white flesh. It is considered one of the most sumptuous, sweet-flavored cods. It is also highly regarded as a smoked fish, though it can be sold fresh or frozen. The combined mild aroma, firm yet moist texture of the fish makes haddock a culinary must-have, particularly in Western dishes.

24. Hake

A member of the Merlucciidae family of fish, hake is a Pacific fish that is mostly silver in hue and weighs from as little as 650 grams to as high as 8.2 kg on average, depending on the breed. It can thrive in deep ocean levels, sometimes going 1000 meters down the sea.

The fact that hake can be had for a song despite its multiple nutritional benefits, makes it a common seafood inclusion in mainly Argentinian hake-based cuisine. It has a flaky skin with white flesh that oozes with a mild flavor that is not all that dissimilar to a cod’s. It can be cooked on a grill or baked.

25. Halibat

A member of the flatfish group, halibat is defined by its right-eyed physical appearance characteristic of flounders. It has been a delight for a long time in Catholic celebrations and hence the combinations of ‘haly’ and ‘butte’ word roots. In terms of nutrition, halibut eating provides the body with lush amounts of selenium, phosphorus and vitamins B3, B6 and B12. Its potassium levels are 9 percent of the daily requirements.

26. Ham

A smoked or salted portion of the pig’s hind leg, ham is one of the best loved slices of pork. It can also refer to leg-derived pork that has been wet- or dry-cured free of smoking. It is a nutritious cut containing:

42 percent protein of the daily needs.
11 percent cobalamin and 20 percent vitamin B6 of the daily requirements.

Sodium at 50 percent and vitamin D at 8 percent round up the daily portions of the higher nutrients.

27. Herring

Ranking among the most commercially fished sea creatures, herring is a member of the Clupeidae group of fishes known for its foraging nature. Herrings roam coastlines including along the Mediterranean in groups known as schools foraging for prey.

They are actually sardines that have grown to a larger size and hence go by the name herrings. As food, the fish have flaky texture and a mild taste with a sizzling oily skin when grilled. They can be pickled, baked and fried.

Know more about the market insights of herring in Russia.

28. Hibachi Steak

Made from small sizes of steaks that are made to sizzle with heated butter cooked on a flat hibachi pot, hibachi steak is a Japanese meat delight. It is stir-fried as a sauce first, then sprinkled with sesame oil to add flavor. It is not necessary to cook it however on the local hibachi grill as you can fry it in a home pan. The making of the meal is somehow a tasking process and hence buying a hibachi steak at a restaurant may involve spending a few extra bucks as compensation for the work spent making this delightful dish!

28. Highland Beef

Highland beef refers to meat cuts derived from the Highland cattle of the Scottish highlands. These bred cows and bulls have lean meat that is considered well-marbled in texture. It has a distinguished local flavor and hence its popularity. Owing to the healthy feeding habits of the cattle from which it is derived, highland beef may be healthier than regular beef: it has 7 percent higher protein and iron in equal measure and 4 percent lower cholesterol level than typical beef.

Spices, oils and condiments that start with H

Enhance your dishes by adding aromatic range of spices, oils, and condiments.

29. Habanero Pepper

Habanero pepper is one of the all-time high Scoville scale chilis out there, so-named in the Spanish-speaking world. Like its prominent capsaicin content, the Habanero pepper has rich pod colors ranging from a brilliant orange to a scorching red. Though they are among the hottest chili peppers globally, their flavors verge on the sweeter side. They make great salsa and sauce garnishing agents.

30. Herbes de Provence

Simply a blend of dried herbs, herbes de Provence is a typical nutritious dish from the countryside of southern France. In it are mixed oregano, thyme and summer savory, alongside rosemary.

Herbes de Provence can be prepared in just five minutes. The dish’s dominant aroma is that of the spice or herb that has been used in bigger volume. Some cooks go for other leaves as well including bay leaves and basil to accentuate the flavor.

31. Himalayan Salt

Derived from the high mountains of Central Asia, Himalayan salt is touted to be healthier than table salt because it is less refined. It is pink in color and can also be called Kosher salt. Its range of minerals adds up to eighty, with the main ones being iron and calcium. Its attributed benefits include detoxifying the body and killing bacteria.

Related: You may want to know more about Himalayan salt prices in Pakistan.

32. Hop Sprouts

They may be very expensive vegetables, especially in the beer-hopping process, but on a lighter note, hop sprouts are among the many wild plants that are gathered when young for food. They are best taken fresh after being chopped into tiny bits. The process of making a dish out of hop sprouts involves these three steps:

Chop the tender shoots into tiny bits and blanch them in scalding water.
Remove them when done and sprinkle them onto scrambled eggs.
Roll the whole in cheese to make an omelet and enjoy it hot!

33. Horseradish

A mustard family member, horseradish is a resilient plant that is harvested twice per year. It has a pungent fleshy root that makes for spicy condiments for meals. The plant is common in the Mediterranean region where it grows naturally, but it is also cultivated in other parts of the world, including Japan where it substitutes the popular wasabi dishes.

Ready meals and various dishes that start with H

These are the various prepared foods and dishes that begin with the letter H.

34. Hakka Noodles

Hakka noodles are thin noodles normally made from thin rice or refined wheat flour that has not been leavened. It is a Chinese and Indian recipe that differs from normal noodles due to the different cooking methods. Hakka noodles are first boiled in al dente fashion (in a way that they will still be firm when ready) before being stir-fried. They are delicacies of many provinces of China, with the name deriving from the Hakka tribe of the Chinese.

35. Hamburger

Hamburgers are a product made of a sandwich of ground or minced meat, particularly beef and are most often sold enclosed in sliced buns. The bun or bread roll is neutral in taste while the frankfurter/hamburger contains a range of condiments that give it a savory flavor. The ground meat is usually made into a patty and grilled till it is ready before embedding it into the bread roll.

36. Hamburger Bun

Hamburger buns are round leavened buns that serve as filling space for hamburgers and patties. They are quite an enticing piece of fast food: chewy, meaty and delicious, and can be made on the spot with the sandwich of your choice. The trick is to make hamburgers on a grill first and then slice the ready made bun in half and enclose the sandwich. You can carry the whole piece in a wrapping and eat it outdoors at your leisure. It is no wonder then that a hamburger bun is one of those relatively expensive sandwiches that you see almost everyone chewing as they run along in the street.

37. Hamburger Patty

When you think of a hamburger patty, you see shapely ground beef caught between a slit bun. Actually, a hamburger patty is made of ground beef that has been styled into magnificent circular shapes and may not even go with a bun. How to make one?

Keep the grill heating up and lightly oiled on the grate.
Mix eggs, salt and pepper into a thick blend.
Pour in the ready ground beef together with bread crumbs and do it with bare hands as you normally do dough.
Shape this into patties of a few inches, heat them on the grill and once hot, eat them separately or enclosed in a bun.

38. Har Gow

What a name! Har Gow is both a dumpling and dim sum. A dumpling in East Asian dishes indicates a dough ball that is made thin and filled with various ingredients including meats and veggies. A dim sum is a dish made of savory small dumplings on one plate. Har Gow goes back to traditional Chinese food culture, and it contains shrimp stuffed in wheat flour that is mixed with sesame and bamboo shoots dipped in oyster sauce. It can also contain chicken cubes.

39. Harira Soup

A Moroccan and Arab soup, Harira is made from at least seven ingredients that more or less include rice, dried chickpeas, lemon, tomato paste, vermicelli, soup bones and brown lentils cooked with lamb. It is touted by Quran scholars as having been there before the flight of Mohammad or Hejira in the 7th century. Farmers in Arab countries used to cook it as a common food during that time.

40. Harissa

Harissa is a spicy sauce from North Africa whose main ingredient is red hot chili mixed with garlic and olive oil. It also contains orange or lemon slices. Its taste belies the pepper variety that has been used but it is generally smoky, burning and peppery in aroma. The whiff of citrus dulls the strong flavor of garlic somewhat, making it also enjoyable by those who don’t like garlic.

41. Haroset

An Israeli delicacy, haroset or more commonly charoset, is a paste eaten over the Passover Seder holiday. It is sweet and tasty, as it is made from a mixture of fruits and nuts. Its tan and brown nutty tinge is associated with the color of mortar that the Jews employed while working as slaves under the Pharaohs of Egypt. The major ingredients range from apples, figs, raisins, orange juice and pine to cinnamon.

42. Hash Browns

Hash browns, also pronounced hashed browns, are simple yet nutritious breakfast food in many dining joints in the United States. The dish contains potatoes that are scrubbed and grilled whole on a grate and then coated with a few teaspoonfuls of flour and eggs. This course is done in a common cooking area and can be done simultaneously by several cooks. In terms of nutrition, hash browns consist of:

Equal daily required measure of dietary fiber, carbs, and potassium at 10 percent.
4 and 10 percent vitamin C and B6 respectively of the daily needs.
5 percent protein content per day and the rest is fat.

43. Hasty Pudding

A pudding made of ground corn in its traditional American Indian form, hasty pudding is in more direct terms a thick, pasty and delicious porridge. It is fast to cook, requiring just either cornmeal or wheat flour that is then stirred vigorously till it boils and forms a paste. It can be made from water or milk, with the latter lending it the common consistent quality of regular porridge.

44. Hawaiian Pizza

More a product of Canada where it is made than the island it is named for, Hawaiian pizza contains canned pineapple from Hawaii. It is commonly made from pizza dough embellished with tomato sauce, and cheese. It also contains slices of bacon all flavored with quintessential pineapple chops.

45. Health Bread

Health bread is a loaf that is made of whole grain. In other words, the wheat is milled without removing the nutritious outer skin. There are several health bread types that include:

Sprouted whole grain bread is prepared from wheat that has been left in moist and hot conditions, making them sprout.
100 percent whole wheat loaf.
Oat, flax, rye and gluten-free breads.

46. Hearty Beef Stew

If you are gearing into winter, you will most likely need a hot pot of meat that satiates as much as it warms. That is where hearty beef stew comes in with its black pepper, ample potatoes, carrot chops and a tablespoon of salt mixed into broth with at least two pounds of meat. This potato-enriched hearty beef stew is commonly enjoyed with a glass of red wine. You will not be to blame if you end up licking your fingers of the savory thick gravy after you are done with eating!

47. Herb Butter

Herb butter is enticing due to its perfect blending with fresh or dried herbs. This cheesy delight is rolled into a log and kept chilled. On top of this, you can flavor it with lemon drops and seasoning like chili and salt. Herb butter possesses health benefits of herbs that include:

It keeps the hair strong and free of breakage.
It entraps moisture in tissue, hair follicles and cells.
It soothes an itchy dry scalp.

48. Hickory-Smoked Bacon

Hickory-smoked bacon is done on the chops of the hickory tree which bears the aromatic pecan berries. Therefore you can expect this wood to impart its scent to the already delicious flavor of the bacon when it is used as a smoking agent. The pork slab that makes hickory-smoked bacon is normally cut thick to give a filling up experience as a meal.

49. Hoagie Roll

A product of flour mixed with milk, eggs and oil, topped with sesame seeds, a hoagie roll is one of those steak sandwiches that make you salivate at their sight. It is chewy and tender and looks like a hamburger. The roll is split laterally before adding the fillers.

Major ingredients in a hoagie roll stuffing include:

Delicatessen meats
Vegetables
Cheese

50. Hoisin Sauce

One of the more nutritious glazes out there, hoisin sauce is a soybean, potato, sesame seed and wheat flour mix that is used to glaze meat. It is a Cantonese appetite driver in Chinese cuisine. It is composed of the following nutritional make up:

Sodium mineral at 67 percent of your daily needs.
Dietary fiber at 11 percent worth of the daily recommendation.
Protein and carbohydrates clock at 6 percent and 14 percent respectively.

51. Hollandaise Sauce

A sauce made from egg yolks mixed with butter and lime juice spiced up with a seasoning of your choice, Hollandaise sauce is like eggs benedict in ingredients. Its flavor is similar to that of butter, only a bit pronounced by the particular spice. It can garnish veggies and grilled seafood.

52. Home Fries

The wonderful thing about home fries is that they are exquisite veggie replacements to steak fries. They are diced potatoes that may pass as meat balls after adding gravy only that they are not. These potato cubes are fried in a pan or skillet till they are a pleasant golden brown.They are normally crisp in outer texture, and quite smooth inside. Home fries can also include ready ingredients such as eggs yolks and crumbs from unfinished biscuits applied on their tops.

53. Honey Ham

A honey ham is a pork cut from the hind leg of a pig that has been cured with honey. It also has another sweetener alongside honey in equal proportion. The term honey ham not only applies to the ingredients but also to the flavor and appearance, all of which have a distinct honeyed highlight. If you are too tired to cook one, you can rush out to a bakery for ready made honey ham. Popular fast food brands make these foods and you can collect them in chilled form to eat directly or warm them first at home.

54. Honey Wheat Bread

Two attributes make honey wheat bread a healthy choice:

It is made from 100 percent whole wheat, which is healthier than wheat groats.
It is mixed with honey, making it less in calories count than white bread despite its sweet taste. Each slice of honey wheat bread has 45 calories.

55. Hot & Sour Soup

Low in other nutrients but serving the body with sodium, vitamin B6 and Vitamin D, hot and sour soup is a Sichuan sauce. It is also loved in other places in China like Beijing and in Henan province. Here are a few versions of hot and sour soup to try at home:

Oven dish: bamboo shoots, soy syrup, shiitake mushroom, garlic and pepper.
Standard dish: pork shoulder, wood ear mushroom and bamboo shoots and seasoning.

56. Hot Dog

Popular in restaurants, eaten at sports events and serving as a TV commercials staple, hot dog or hotdog is one of those classic burgers that will never leave the taste buds alone. Its very sight as a bun with a side slit through which you can see the peeking grilled or steamed sausage is quite salivating on a hungry day. The stuffing in the sausage depends on its origin. In Germany, frankfurter dishes are popular while in Italy and Canada other ingredients serve as embellishments.

57. Hot Fudge

Characterized with the rich earthy color of chocolate, which is a main ingredient, hot fudge is a sweet candy with a soft texture. In a container, it looks like a thick chocolate jelly. This sweet-tasting candy is a mixture of butter with milk and sugar added to chocolate and finished with a nut topping. It is what you can call a sundae because it is rich in nuts and served over chilled cream. Most cooks go for the chocolate flavor for their classic hot fudge but a pumpkin or peanut flavor also comes along nicely.

58. Hot Pot

Ever heard of hot pot on the radio, if not eaten it? Hot pot is one of those classic Chinese dishes that suffer one pleasant surprise: lack of rice. It is composed of thin meat slices, soy mash or tofu, leafy veggies and mushrooms, mixed with vermicelli and potato chops. It also gets a generous blend of protein-rich ingredients including beans, egg dumpling and that extra odd fish. Hot pot is satisfying on its own and therefore there is usually no need for that Chinese staple-rice-to go along with it.

59. Hot Sauce

Hot sauce is a condiment , ketchup or salsa that is a composite of mainly chili ingredients. Though with fewer standalone nutrients, this condiment has overwhelming vitamin C and sodium content, clocking 124% and 110% respectively. It has generous portions of capsaicin, which doctors propose can act as a pain reliever, can serve as an anti-inflammatory agent and may help cut weight.

60. Huevos Rancheros

Huevos Rancheros well defines the Mexican method of serving generous servings of food during the mid-morning breaks in the farming ranches. It is a mixture of protein-rich ingredients including eggs, tortillas, salsa, beans that have been fried twice and whole avocado/guacamole. It has a crispy finish that emanates from the fried corn content. To make it more satiating, Mexicans often add meat to this hallmark Huevos Rancheros dish.

61. Hummingbird Cake

A mixture of ripe banana, pineapples and pecans spiced up with vanilla drops and cinnamon, mixed with wheat flour, sugar and seasoning, done in vegetable oil, Hummingbird cake is a product first produced in Jamaica. It is yet another product of this Caribbean island named for a national animal, this time the flamboyantly-tailed hummingbird. Locals call the dessert cake a doctor bird cake.

62. Hungarian Goulash

If you are familiar with the Hungarian paprika, which is a brightly colored seasoning powder, then you must know goulash. It is a soup and, other times, a stew of meat mixed with vegetables, all spiced with paprika. It is a common dish in much of the countries neighboring Hungary, besides being a Hungarian national dish.

63. Hungarian Mushroom Soup

Paprika anyone? Yes, paprika, that definitive ground pepper seasoning and garnishing agent of Hungary’s cuisine is the poignant highlight of the Hungarian mushroom soup. It is mixed with soya sauce, onions and chicken, with the mixture made into broth topped with salt-free butter.

Beverages that start with H

Most people in the world love beverages, they calm down nerves and allow us to often enjoy that easy moment alone, with friends, family or colleagues at work. For those that start with letter H, here we go!.

64. Havanese Coffee

Havanese coffee not only refers to a coffee drink illustrated with a charming puppy but defines the mug itself. The imprint on the mug is that of the Jamaican national mongrel, the Havanese. The mug can contain any kind of coffee from arabica to latte cream.

65. Hefeweizen

A play on the terms for wheat and yeast in the German language, Hefeweizen is one of those classic drinks that can have more wheat content and still be perfect. A Bavarian mix, it is a white beer that is really smooth in texture and refreshing because it is unfiltered. In terms of the ingredients’ blend, 50 percent of Hefeweizen content is wheat malt fermented in yeast. This blending gives it a clove-like aroma with a banana aftertaste.

66. Herbal Tea

Rich in iron and vitamin C, herbal tea describes numerous teas that are made by concocting whole or ground aromatic herbs such as hibiscus and dissolving them in boiling water. These mainly tart beverages are also simply called herb teas. Among the main benefits of drinking herbal tea include the following:

They have antioxidants that get rid of inflammation in cells.
Their antioxidants also lower chances of developing cancer and heart ailments.
Their high vitamin C content improves the body’s disease immunity.

Related: You may get some more information on herbal tea from Senegal.

67. Hibiscus Tea

If you have ever come across the stimulating deep red fairy roselle, then you must know hibiscus tea. It is a fast brewed herbal tea made from the magenta-tinged calyx of the hibiscus plant also known as roselle. Hibiscus tea has a tart flavor that is balanced by adding sugar. It is best served hot but you can also enjoy its titillating aroma when served cold. Hibiscuses are primarily the produce of West Africa.

68. Holiday Punch

Holiday punch is a byword for that time of the year when you want to relax with a balanced drink. Indeed, holiday punch is nutritious, because plant-based, but airy all the same with its ale content. It is a blend of cranberry juice and with white rum flavored with lime. Its low alcoholic content means that it is an ideal holiday fix for almost any party or celebration.

69. Hoppy IPA Beer

Hoppy IPA beer is a branded alcoholic drink in a generic class of beers known for their bitter aroma. It is made through the dry-hopping method that adds a pine flavor to the beer. IPA in Hoppy IPA beer stands for India Pale Ale, significant of British colonial rule in India when the beer first emerged. The California version has grapefruit and orange flavors, all products of the dry hopping style of beer making.

70. Horchata

Horchata is a trendy word in Spanish-speaking nations, especially Mexico, where the mainly plant-based drink is served in restaurants. Its ingredients differ from one country to another. Spain’s recipe is primarily ground tiger nuts that are soaked and sugared. In Mexico, an animal product-milk-is added to vanilla, rice and cinnamon ingredients. Incidentally, horchata had its origin in North Africa in 2400 B.C., and it used to refer to barley mixed with water that people used to drink as refreshment on hot days.

71. Hot Chocolate

Mind how you don’t spill that hot chocolate drink as it may have more nutrients than you allow it at face value. Indeed, a cup of hot chocolate, essentially cocoa or chocolate powder blended with sugared milk and water, contains that rare nutrient, vitamin D, at 11 percent of the daily value. So instead of staying out all day in the sun for this vital vitamin, steaming hot chocolate may offer the short-cut. Other nutrients include: