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Foods that Start with H | List of Foods Starting with H Pictures & Facts

Foods that Start with H: Our list of meals that start with the letter h will make you realize how many foods start with this letter. From honey melon to haddock, we explore all of the foods that start with the letter H. You can increase your knowledge about food from the list of food names starting with H.

Go through our Ultimate Guide on Healthy Foods from A to Z and check how many of them have you tried ever before.

List of Foods Begins with Letter H

Names of Foods Whose Name Starts With H

List of Foods Names With Letter H At The Start

Fascinating Facts On Foods That Start With H

Haddock

A haddock is a kind of saltwater fish prevalent in the North Atlantic Ocean. It has a tiny mouth and an elongated, tapering form. It has a distinctive triangular first dorsal thin that makes it easy to identify. It’s a popular fish that may be prepared in a variety of ways and is generally served with a tartare sauce.

Scientific name Melanogrammus aeglefinus
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Gadiformes
Family Gadidae
Genus Melanogrammus
Species M. aeglefinus

Haggis

Haggis is a delicious Scottish pudding prepared from the liver, heart, stomach, and lungs of a sheep, as well as onions, oats, suet (hard fat), and a variety of spices. The contents were traditionally cooked while contained in the stomachs of the animals, but they can now be cooked in manmade casings.

Ham

Ham is a pork leg cut that has been properly cured. Ham can be dry-cured or wet-cured using acid(wet) or using salt(dry). Ham can be smoked or unsmoked, which gives it a completely different flavor. Spices and marinades are frequently used to enhance the flavor of hams. It is manufactured all over the world, but each region has its own version.

Hakka noodles

Hakka noodles are a variety of Chinese noodles created by the Hakka people. It is pale yellow in color and prepared in a soup with various meats such as pig or chicken. It’s also good in stir-fries and stews.

Hazelnut

It is one of the most liked and widely consumed across the globe. It’s a moderate size nut (between 1/2 and 1 inch in diameter) with a thin, brown peel that’s sometimes removed before cooking. Hazelnuts are also popular in the confectionery industry, where they are frequently utilized in the manufacturing of nut butter and chocolate.

Scientific name Corylus avellana
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Fagales
Family Betulaceae
Genus Corylus
Species C. avellana

Heart cherry

A heart cherry is precisely that: a cherry in the form of a heart. It’s about the size of a regular cherry and is vibrant red in color. This fruit can be eaten raw, preserved, or cooked in a variety of recipes from various cuisines.

Herb

Herbs are edible plant leaves being used as garnishes and flavorings. Herbs are aromatic and delicious, and they may completely transform a meal. They are commonly available in a variety of colors, but the majority are hues of green. They might be hardy herbs like rosemary or thyme or delicate herbs like coriander and parsley.

Hollandaise

One of the original five mother sauces of French cuisine, hollandaise is one of the oldest and most well-known sauces. It’s an egg yolk, melted butter, and lemon juice emulsion. As a mother sauce, it naturally serves as the foundation for a variety of other sauces, including Béarnaise and Au Vin Blanc. The most well-known application of a Hollandaise sauce is atop a traditional Eggs Benedict.

Hummus

Chickpeas are blended with oil, tahini, and a variety of additional spices to create this traditional Arabic sauce known as Hummus. It may be used as a spread or dip for crudités, crackers, or any other type of snack food. These days, Hummus may be made with a variety of different ingredients, including beetroot.

Honey

Honey is a viscous, highly sweet liquid that is generated by bees in their natural environment. Honey is produced by bees and kept in honeycombs, from which it is collected. It has a wide range of applications in the culinary world, and it is generally known for the health advantages it provides. Honey is easily available in a variety of flavors that are influenced by the location in which it is produced.

Honeydew melon

Honeydew melons, also known as green melons, are big spherical melons with a diameter of from 6-9 inches (15-22cm) and a weight of around 4-8 pounds (1.8-3.6kg). In most cases, the smooth peel is a yellow-green color, but the flesh is generally a pale green color. Most of the time, they are produced in more tropical regions, and they have a very sweet and juicy taste.

Horseradish

This root vegetable is extensively grown all over the world. It has a highly strong and distinct spicy flavor that may be used as a spice or as a condiment, depending on the application. This condiment may also be used to create a variety of dishes, such as pickled horseradish sauce or horseradish.

Scientific name Armoracia rusticana
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Brassicales
Family Brassicaceae
Genus Armoracia
Species A. rusticana

Harissa

Harissa is a fiery chili paste that originated in Tunisia and is used in a variety of dishes. It is cooked with roasted red peppers, Serrano peppers or Buklouti, olive oil, and a variety of spices, including coriander and cumin, to create a flavorful dish. Various recipes and ingredients are used in different parts of the world. When it comes to cooking, harissa is mostly utilized as a flavoring agent in sauces and stews.

Habanero pepper

These peppers are among the hottest on the market, with SHUs ranging from 100 000 to 350 000. (Scoville Heat Units). They are light green when unripe and gradually become red and yellow as they develop, with purple and white variants appearing sometimes. These peppers are not only super spicy but also delicious and are commonly used to produce hot sauces as condiments.

Scientific Name Capsicum chinense
Domain Eukaryota
Kingdom Plantae
Phylum Spermatophyta
Subphylum Angiospermae
Class Dicotyledonae

Hoison sauce

Soybeans, chili, fennel, and garlic are used to make this Asian sauce. Other common components include Chinese Five Spice, vinegar, and sugar in some form. The sauce is deliciously rich and flavorful, with a unique salty and sweet flavor. Hoison sauce can be used as a marinade for red meats, as well as in stews, roasts, and sauces.

Halva

Halva is a delicious delicacy that may be found in many parts of the world, mostly in the Middle East and Asia, and is a favorite among children. There are two major varieties to choose from: those made with flour and those made with nuts. Flour-based desserts are more gelatinous and smooth, whereas nut-based desserts are more crumbly in texture. In addition to being a snack, halva can also be served as a part of a meal.

Havarti cheese

This semi-soft cheese from Denmark is manufactured from cow’s milk and maybe cut easily with a knife. It is pale yellow in color and has a few holes in the interior. It is aged for three months and never for any longer or shorter period of time.

Headcheese

It is a terrine made from the flesh of the calves’ or pigs’ heads, and it is traditionally served cold. The meat is encased in jelly and is never exposed to dairy products. Alternatively, the meat of sheep and cows can be used, though this is much less common.

Hashbrowns

These are mashed potatoes that have been deep-fried to a crisp. They are available in a wide range of shapes and sizes, and they contain a variety of different ingredients depending on where they are sourced. These muffins are intended to be served as breakfast food, but they can also be served as a side dish. It can even be found in some dishes, such as hash brown casserole, which is a favorite of mine.

Hakusai Cabbage

Hakusai is the Japanese name for the kind of cabbage known in the United States as long Napa or Chinese cabbage. It’s a staple in Japanese cooking, appearing in everything from hot pots to gyozas to, of course, soup. The long, supple, and watery cabbage may also be used to make cabbage rolls, Kimchi, or simply braised as a side dish.

Scientific name Brassica rapa
Domain Eukaryota
Kingdom Plantae
Phylum Spermatophyta
Subphylum Angiospermae
Class Dicotyledonae

Halloumi

Halloumi is a semi-hard, unripened cheese produced from the milk of sheep and goats. Because it doesn’t melt readily, it’s usually fried or grilled, and it’s a popular meat substitute in many vegetarian diets. Halloumi is a popular cheese in Mediterranean and Greek cuisines, and it is especially popular in the United Kingdom.

Hami Melon

Hami, or Hami-Gua, melons are comparable in size to watermelons but with a brilliant yellow, netted skin that is relatively hard for a melon. The flesh has a light peach color, and there are many seeds in the center. Hami melons are sweet and juicy at the same time. Their flavor and scent also have a flowery component.

Haricot Beans

The most widely consumed bean is the haricot. The scientific name for this bean family is Phaseolus vulgaris. Most recipes for haricot beans call for Navy or Boston beans or another white or cream dried bean with a delicate creamy texture ideal for baking. Immature Haricot green beans (verts) are tiny, thin juvenile green beans of the same species. Their delicate size and flavor make them popular raw foods.

Scientific name Phaseolus vulgaris
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Fabales
Family Fabaceae
Genus Phaseolus
Species P. vulgaris

List of Foods Begins with Letter H 1

Hass Avocados

Hass avocados are the most common in the US and Canada, originating in California. Avocados are known for their high plant-based healthy fat content. Pebbly dark purple, almost black-skinned fruits reach 12 ounces when mature. The inner flesh is light green around the pit and vivid green closer to the skin. They have a thick, creamy texture and a nutty, sweet taste.

Hawaiian Mountain Apple

Native to Malaysia, Hawaiian Mountain Apples are tropical fruit grown in Hawaii and across the Pacific Islands. They are shaped like pears but with a longer, narrower top end and a bulbous, flat bottom. When ripe, they are brilliant red and shiny with waxy skin. The interior is crisp, juicy, and fibrous, like a pear. After the first mouthful, the tartness turns to sweetness.

Scientific name Syzygium malaccense
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Myrtales
Family Myrtaceae
Genus Syzygium
Species S. malaccense

Hawthorn Apples

Hawthorn apples have a thin shell and pulpy flesh. They might be red, green, yellow, or even dark purple. They certainly have a seedy core, but they’re so tightly packed that it seems more like a pit. Because hawthorn apples are astringent and sour, they are rarely eaten fresh off the tree. They’re more likely to be turned into jam or pie filling with sweeter fruits.

Scientific Name Crataegus
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Rosales
Family Rosaceae
Subfamily Amygdaloideae
Tribe Maleae
Subtribe Malinae
Genus Crataegus

Hedgehog Mushroom

Hedgehog mushrooms are popular among foragers due to their distinctive yellow-orange head and toothed underside. It smells like chanterelle mushrooms but isn’t as toxic. Both the big and tiny hedgehog types offer earthy, smokey flavors that complement the chanterelle’s inherent apricot fruitiness.

Scientific name Hydnum repandum
Kingdom Fungi
Division Basidiomycota
Class Agaricomycetes
Order Cantharellales
Family Hydnaceae
Genus Hydnum
Species H. repandum

Henbit Weed

Henbit is a perennial plant that grows year-round in temperate regions. It grows as a weed in lawns and along sidewalks if you seek it. Henbit has scalloped leaves with tiny hairs. Their small pink to purple tulip-shaped blooms are unscented. The young greens are delicate and soft with subtle mint flavors. It’s great in salads or gently cooked.

Hickory Nuts

Hickory nuts are famously difficult to crack, but they’re worth the effort because they’re sweet, rich, and somewhat pecan-flavored. Hickory nuts include pecans and walnuts, as well as many more kinds. When the nuts are mature, they will fall from the tree, and the husks will typically split apart, but if you need to crack them open further, you may use a vise or even a hammer.

Scientific name Carya
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Fagales
Family Juglandaceae
Subfamily Juglandoideae
Tribe Juglandeae
Subtribe Caryinae
Genus Carya

List of Foods Begins with Letter H 2

Huckleberry

Huckleberries are wild blue, red, or blackberries found throughout North America. They’re small, with a 14″ diameter on average. They resemble blueberries in appearance and flavor but have big visible seeds in the middle of each berry, which are edible but highly bitter and typically spit up. Huckleberries can be eaten raw from the bush, although they are more commonly used in baking, cooking, and beverage flavoring.

Scientific name Vaccinium
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Asterids
Order ricales
Family Ericaceae
Subfamily Vaccinioideae
Tribe Vaccinieae
Genus Vaccinium

Husk Tomatoes

Husk tomatoes are berries native to Europe and Asia. Those are the small crimson fruits wrapped in the wrinkled, papery, orange-red rectangular husks. Husk tomatoes feature shiny skin and delicious, seedy flesh. A sweet tropical tomato with vanilla and pineapple notes. They are eaten raw or prepared in sweet or savory dishes.

Scientific name Physalis philadelphica
Kingdom Plantae
Clade Tracheophytes
Clade Angiosperms
Clade Eudicots
Clade Asterids
Order Solanales
Family Solanaceae
Genus Physalis
Species P. philadelphica

Hyacinth Beans

Because hyacinth beans may mature into a deadly plant, they are cultivated primarily for aesthetic purposes. In tropical Africa, Asia, and Australia, young beans are eaten uncooked, whereas older beans are thoroughly roasted to remove toxins. Inflorescences of Hyacinth beans are a rich purple with brilliant green interior beans and pods. Like snap peas, the mature pods turn dark green and flatten.

Scientific name Lablab purpureus
Kingdom Plantae
(unranked) Angiosperms
(unranked) Eudicots
(unranked) Rosids
Order Fabales
Family Fabaceae
Subfamily Faboideae
Tribe Phaseoleae
Genus Lablab
Species L. purpureus

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