31 Foods Beginning With H

There are so many great foods that start with the letter H. Some you’ll wonder if they exist whilst others you’ll find worldwide.

This article contains 32 foods that begin with the letter H. You’ll brush up on your food knowledge and become a trivia expert in no time.

Fruits Beginning with H

Honeycrisp Apples

Out of the 7,500 varieties of apples in the world, Honeycrisp is one of the most popular, and for good reason. Honeycrisp apples are firm, sweet, and tart, which makes them an excellent apple for snacking.

They have a delightfully crisp texture, hence their name. It was developed at the Minnesota Agricultural Experiment Station’s Horticultural Research Center at the University of Minnesota, Twin Cities.

Honeydew Melon

Also known as honeymelon, honeydew melons belong to the muskmelon species. They have a soft, pale green flesh and rough, whitish-yellow skin.

Just a cup of honeydew melon has over half the daily recommended value of vitamin C. The fruit has also been shown to help control blood sugar, promote healthy skin, and boost your immune system. 

Vegetables Beginning with H

Haricot Beans

Haricot beans, or navy beans, are a legume native to the Americas. They are white, oval-shaped beans that are rich in calcium and iron.

To prepare, they should be soaked, rinsed, and boiled or simmered, much like you would prepare other types of dry beans.

They are staples in baked bean dishes, soups, and chilis. 

Holland Peppers

Holland bell peppers are mature chili peppers that are native to, you guessed it, Holland. They have a slightly sweet flavor and, like other bell peppers, come in a variety of colors, including red, yellow, and orange.

They are rich in vitamin C and are especially delicious when grilled or stuffed with some sort of meat, poultry, or fish and roasted. 

General Foods Beginning with H

Haddock

Haddock is a type of cod native to North Atlantic coastal waters. It has a silvery-grey appearance and can be bought fresh or smoked. It has a more flavorful and “fishy” flavor than cod and is the fish most commonly used to prepare the British classic fish and chips. 

Hake

Another member of the cod family, hake has a more delicate texture and milder flavor than cod. It is a deep-sea whitefish that can be found in the southern Atlantic and Pacific oceans, the Mediterranean, and the Black Sea.

Hake is an excellent source of protein, omega-3 fatty acids, and fat-soluble vitamins A, D, and E. 

Halibut

Halibut is a large flatfish of the flounder family. This whitefish has a mild, slightly sweet taste that is similar to tilapia. It is often pan seared, grilled, baked, or broiled.

The fish is especially rich in protein, selenium, phosphorus, and various B vitamins (niacin, B6, and B12). The three principal types of halibut are Atlantic, Pacific, and Greenland halibut. 

Halloumi 

Also spelled haloumi, this semi-soft, unripened cheese is typically made from goat’s and sheep’s milk or a combination of the two, though it can also contain cow’s milk.

This brined cheese originated in Cyprus and is aged for 1-2 months. It has a salty flavor and, thanks to its high melting point, is often grilled or fried.  

Ham

Ham refers to a leg cut of pork (pig’s meat) that is cured. Ham can be salted, wet cured, or smoked. Different types of ham are prepared around the world, and some of the most popular versions are York ham (England), Black Forest ham (Germany), Prosciutto (Italy), Serrano ham (Spain), and honey ham. 

Hamburger

As you may have guessed it, the beloved hamburger’s name comes from the German town of Hamburg. However, this popular food has much more complex origins that can be traced all the way back to Genghis Khan.

His army of Mongol horsemen would form flat patties of lamb or mutton and tenderize the meat by placing it under their saddles. When the army invaded Russia, they brought their ground meat patties with them, and there it was adapted into “steak tartare”.

This Russian dish was then brought to the German port of Hamburg where it transformed into “tartare steak”, and at the end of the 1700s, thanks to international travel and trade, “Hamburg steak” emerged in New York.

This would eventually evolve into the hamburger as we know it today, and many claim that the first establishment to offer a hamburger on its menu was Nelmonico’s Restaurant in New York. 

Hash Browns

This popular American breakfast food is prepared with finely chopped or shredded potatoes that have been fried until brown. They can be served in a loose pile or packed into a patty shape.

They emerged on breakfast menus in New York at the end of the 19th century and continue to be a staple in diners and breakfast joints around the country.

They are often served with other breakfast staples like pancakes, french toast, eggs, bacon, and sausage. 

Hazelnuts

Also known as filberts, hazelnuts are a nut that comes from the Corylus tree and are primarily cultivated in Italy, Spain, Turkey, and the United States.

They are high in calories but offer a great source of vitamin E, copper, and manganese. They are especially well known for their role in the popular chocolate hazelnut spread Nutella. 

Herring

This small forage fish has a silvery appearance and can be found in the shallow coastal waters of the northern Atlantic and Pacific oceans.

They are most often salted, smoked, or pickled. However, herring can also be fermented, which is a common practice in Sweden, or dried (dried herring is eaten for breakfast in the Philippines with garlic rice and eggs). 

Honey

This sticky, golden liquid is made when a bee extracts nectar from a flower and stores it in its extra stomach (crop). There, the nectar mixes with enzymes that transform its pH and chemical composition, which makes it more suited for long-term storage.

Once in the hive, the bee regurgitates the honey into another bee’s mouth, a process that is repeated until the nectar is deposited into the honeycomb.

Still in liquid form, bees then rapidly fan their wings to speed up the process of evaporation, and once most of the water has evaporated, the honeycomb is sealed with a liquid secretion from the bee’s abdomen, which causes it to harden into beeswax.

This stores and protects the honey until it is eventually extracted, either by bees, humans, or other animals.  

Hot Dog

It is believed that the origins of the sausage can be traced all the way back to the Roman emperor Nero. The food traveled across Europe, eventually arriving in Germany, where the hot dog is said to have been created.

However, two cities claim to be the true inventors of the hot dog: Frankfurt (Germany), which is where the term “frankfurter” comes from, and Vienna (Austria), who claim to have come up with the “wienerwurst”. 

Spices, Herbs, Oils, and Sauces Beginning with H

Harissa

This Tunisian hot chili pepper paste is a mix of dried and rehydrated chili peppers that are blended with olive oil, a mix of spices (such as caraway, coriander, and cumin), and oftentimes garlic. Its flavor can range from mild to spicy and its texture from a thick paste to a loose sauce.

It is an especially common condiment in Northern African countries like Libya, Tunisia, Morocco, and, of course, Tunisia, and it is often used to flavor stews and curries.  

Hoisin Sauce

This thick sauce is traditional of Cantonese cuisine and is typically used as a glaze for meat, though it is also commonly employed to flavor stir fries or serve as a dipping sauce.

It is similar to barbecue sauce and offers a sweet yet umami taste. Traditional hoisin sauce is made with fermented soybean paste, which gives it its miso flavor, but you can make hoisin sauce at home with soy sauce, peanut butter, dark brown sugar or honey, sesame oil, rice vinegar, and garlic. 

Hollandaise

This sauce is considered to be one of the five mother sauces in French cuisine, along with béchamel, velouté, espagnole, and tomato. It is made by emulsifying egg yolk, melted butter, and lemon juice and is seasoned with salt and pepper.

One of its most popular uses is in the popular breakfast dish eggs Benedict, but it can also be a great addition to vegetables, poultry, and fish. 

Honey Mustard

Honey mustard is made by mixing, you guessed it, honey and mustard, along with vinegar, spices, and sometimes mayonnaise.

It is much sweeter than other mustards and can serve as an excellent glaze for chicken, a creamy salad dressing, a dipping sauce, or a burger topping.

While you can certainly purchase pre-made honey mustard, it is an easy and delicious condiment to make at home. 

Horseradish

This spicy root vegetable is native to Russia and Hungary and is known for its strong smell and flavor. Prepared horseradish, which is the strongest form of the condiment, is typically made with grated horseradish root, vinegar, and salt.

Horseradish sauce, on the other hand, is made by mixing prepared horseradish and cream, sour cream, or mayonnaise, giving it a richer flavor and texture and a milder taste. 

Hummus

This Middle Eastern chickpea spread is made from chickpeas, tahini (sesame paste), garlic, and olive oil.

The earliest mentions of this dip date back to 13th century Egypt, and it continues to be a key element in Egyptian, Greek, Israili, Palestinian, and other Middle Eastern cuisines.

It can be served simply with pita bread and vegetables as a dipping sauce, or added to sandwiches, wraps, and even salads.  

Dishes Beginning with H

Haggis

The national dish of Scotland, haggis is a savory pudding/crumbly sausage.

It is made by combining the minced liver, heart, and lungs of a sheep (or sometimes another animal) with beef or mutton suet, oatmeal, onion, cayenne pepper, and other spices.

The mixture is then stuffed into a sheep’s stomach and boiled. Haggis is traditionally eaten for dinner on Burns Night (January 25th), the celebration of Scottish national poet Robert Burns’ birthday. 

Hash

Commonly eaten as a breakfast dish, hash consists of finely chopped meat, potatoes, onions, and sometimes other vegetables.

The dish has origins as early as 14th century England, and one of the most popular varieties of hash, corned beef hash, became popular after rationing was introduced during World War II.

Breakfast hash can be made with sweet potatoes instead of potatoes and often contains eggs. 

Hoagie

The hoagie is essentially a submarine sandwich, or a sandwich made on a long, split roll.

Fillings can vary, but often include some sort of meat, cheese, variety of vegetables, and dressing. The term “hoagie” is most commonly used in Pennsylvania and southern New Jersey (U.S.A.), and the sandwich is always served cold.

In New York, hoagies are referred to as “hero sandwiches” and can be served either warm or cold. 

Hot Pot

This Chinese dish is really a cooking method that consists of a simmering pot of soup stock in which diners cook various meats, seafood, and vegetables.

The particular elements of hot pot meals vary around Asia, with each region utilizing their unique ingredients. The hot pot dining format is very similar to fondue, as it is an incredibly sociable experience that should be shared with family, friends, and loved ones. 

Hushpuppies

These fried little balls of cornmeal are native to the southern United States.

They are prepared by mixing cornmeal, flour, egg, and oftentimes buttermilk into a thick and creamy batter and deep frying in oil.

Hushpuppies are commonly served as a side dish with seafood or barbecued foods and with some sort of creamy dipping sauce. 

Desserts and Baked Goods Beginning with H

Halvah

This soft candy, reminiscent of fudge, is made with either flour or a nut/seed butter. It is commonly prepared with tahini (sesame paste), and originated in the Middle East/Asia.

Halvah is popular in Turkish, Israeli, Indian, and Lebanese cuisines and recognized for its slightly sweet and nutty flavor and crumbly yet light texture. It is typically served in a compact loaf form or cut into individual squares. 

Hot Fudge Sundae

The Hot Fudge Sundae is an ice cream dessert that was invented in Los Angeles at the beginning of the 20th century.

The dish consists of vanilla ice cream that is topped with hot chocolate sauce, whipped cream, crushed nuts, and a maraschino cherry.

Hot Fudge Sundaes are traditionally served in tall glass dessert dishes. 

Drinks Beginning with H

Hard Cider

This alcoholic beverage is made by fermenting apple juice, though pear juice can also be used.

It is especially popular in Ireland and the United Kingdom, the latter of which has the world’s highest rate of per capita cider consumption.

Ciders can range from dry to sweet, and their ABV (alcohol by volume) content is typically between 4% and 6%. 

Highball

The definition of a highball is a mixed alcoholic beverage that contains some sort of base liquor and a larger proportion of a non-alcoholic drink, typically carbonated.

The whiskey highball is one of the most classic versions, and it is made with whiskey and ginger ale.

Scotch and soda, rum and coke, vodka tonic, Tom Collins, and Long Island Iced Tea are other classic highball cocktails. 

Hot Chocolate

This creamy chocolate beverage, also referred to as hot cocoa or drinking chocolate, is prepared by heating milk or water and mixing it with shaved chocolate, melted chocolate, or cocoa powder.

It is commonly topped with whipped cream and/or marshmallows and enjoyed during cold winter months.

In Spain, especially thick drinking chocolate is used as a dipping sauce for churros.