42 Foods That Start With H

Which Foods Begin With The Letter H?

From the haddock fish to herb hyssop, here I have crafted together 42 unique, interesting and edible food items that you can discover through this guide.

They might not be suitable for your tastes or preferences however, you won’t find out if you don’t study more about them. It is the perfect time to increase your knowledge about food.

If you can remember all of these food names, it can become very handy in any game of scrabble!

1. Hen

The majority of omnivores have eaten a range of birds and a hen is simply the name used for this female bird regardless of whether you’re talking about chickens or turkeys or ducks.

Certain butcher shops or supermarkets refer to specific birds as “spent hens.” This is a reference to eggs-laying birds that have been retired and utilized to make meat. They’re usually smaller and have smaller breasts than conventional poultry.

2. Hake

Hake is a whitefish that is lean that is slim in terms of fat. This is beneficial for those who are watching their calorie count, but it also provides very few omega-3 fatty acids. This is the primary reason people choose to include fish in their diet.

It is a fluid fish with a lot of protein. It is a fantastic source of numerous minerals and vitamins, such as B vitamins, which are hard to attain without supplementation.

3. Hakusai Cabbage

Hakusai can be described as the Japanese term used to describe the type of cabbage that we refer to as the long Napa here in the US and sometimes Chinese cabbage. It is widely used in Japanese dishes, appearing in everything from hot pots to gyozas and obviously, soup.

The flexible, long as well as watery, cabbage ideal to make cabbage rolls, Kimchi or even cooking it for consumption as an accompaniment dish.

4. Hawaiian Mountain Apple

The Hawaiian Mountain Apples tropical fruits that are grown in Hawaii like you think, but actually indigenous to Malaysia and is a popular fruit throughout all of the Pacific Islands.

They’re unique in shape like an apple, however with more emphasis on the narrow, long upper part and the flat, bulbous bottom. They’re bright and shiny when they’re ripe, with an emollient texture to their skin. Inside, the flesh is firm and juicy. The flesh is also fibrous, much like the flesh of a pear. The taste initially is tart, but then it turns sweet following the first bite.

5. Halloumi

Halloumi is a kind of semi-hard, unripened cheese that is made from goat’s and sheep’s milk. It’s not easy to melt, which is why it is often cooked in fried form or grilled and is a very popular alternative to meat in vegetarian diets of all kinds.

Halloumi is popular to be found in Greek and Mediterranean cuisines and is most well-known within the UK.

6. Hami Melon

Hami or Hami-Gua melons are comparable with respect to size and shape. They are similar in appearance to watermelons however they are bright yellow with a skin that is netted and difficult for melons. The flesh is lighter peach shade and they are also a source of many seeds that are located in the middle.

Hami melons are delicious, but they are also crisp and sweet. They also possess a floral aspect in their flavor and aroma.

7. Hare

Hare is game meat that is like rabbits, whether in the wild or from a farm. The taste varies based on the place where the animal lives and the food it consumes, since its flesh takes certain characteristics associated with its diet. Hares are generally herbivores, however they can consume meat too.

Hare meat is typically braised in preparation, since it is extremely slim and easily dries. Hare meat is a great choice for cooking and cooking specific pieces of the animal are extremely satisfying.

8. Haricot Beans

Haricot beans are among the most widely consumed beans around the globe. They are also known as phaseolus vulgaris and it is the beans family which we obtain our dried beans as well as the fresh beans that we eat.

If a recipe requires the haricot bean, it is likely to be referring to Navy beans, Boston beans or a different kind of cream or white dried beans with soft creamy texture, ideal to bake with.

Haricot green beans also called Haricot Verts, are infancy tiny, thin and young green beans belonging to identical species. They are often consumed raw and are coveted because of their small size and taste.

9. Hass Avocados

Avocados from Hass is the most popular kind of avocado found throughout the US and Canada since it’s grown predominantly in California. Avocados are generally priced because of their abundance of healthy fats that are plant-based.

They can grow to 12 ounces and are characterized by dark purple, almost black, pebbly skin once they’re ready. Their flesh will be light yellow around the pit and then turns to bright green when it is close to skin. They have a soft, smooth texture and an almost sweet, nutty taste.

10. Halibut

Halibut is a highly sought-after fish, despite increasing concerns regarding overfishing and heavy metal contamination. It’s a big fish, which makes it affordable and flavorless. It’s firm and rich flesh that’s not overly tasteless.

Halibut typically has high levels of mercury which could make it unsafe to consume it frequently. It’s also a good source of nutrients, minerals and protein as well as a great source of fats.

11. Hawthorn Apples

Hawthorn apples are just about the same size as berries and have slim skin and a pulpy flesh. They come in a range of shades, such as yellow, red, green and even a deep purple that’s so dark it looks black. They have a middle with seeds, however they’re packed so tightly that they appear more of an open pit.

Hawthorn apples possess an astringent quality and a very tart taste therefore they’re not eaten directly from the trees. They’re usually served with sweeter fruits and berries and then transformed into the filling for pie or jam.

12. Hazelnut

Hazelnuts are the fruits from the Hazel tree, also known as filberts based on the location you reside in. They’re small nuts that naturally falls out of their husks when they’re mature, making them simple to pick up out of the earth.

The seeds are covered with an extremely thin, papery skin, which is typically removed prior to when the nut is consumed. They are a great snack raw or cooked and are extremely popular in flavor spreads, such as the famous Nutella.

13. Hedgehog Mushroom

Hedgehog species are the favourite of the foragers due to their being easily identifiable due to their bright yellow cap and tooth-covered underside. The scent is fruity like chanterelle mushrooms, but it’s not as frequently mistaken with poisonous lookalikes.

There are both small and large hedgehog varieties. Both contain smoky, earthy flavor which enhance the natural apricot sweetness you’d discover in the Chanterelle.

14. Heart (Organ Meat)

Organ meat can cause discomfort, but it can also be an extremely high source of certain nutrients and vitamins but they also carry certain dangers.

Heart meat is an excellent supply of B vitamins that are commonly linked to heart health. It’s also a fantastic source of iron, folate zinc, selenium, as well as the antioxidant CoQ10 that is believed to have anti-aging properties and boosts energy.

15. Hinona Kabu

Hinoa Kabu Are long thin, carrot-shaped turnips with white bodies, vivid purple shoulders and violet stems that grow to huge green leaves that have purple veins. They are sweet in flavor with a hint of radish-like pepper spice.

Hinona Kabu turnips are commonly used mostly in Japanese food and it makes sense as this is where they come from. They’re typically picked, however they are also consumed either raw or cooked.

16. Hearts of Palm

Hearts of Palm are cultivated in tropical climates, which grow many palm trees, specifically coconut palms and palmettos. They are taken from the inner middle of young trees, which is controversial since if it is not done correctly they could cause the death of the tree.

Heart of Palm is often preserved in a can so that they possess some sort of fermented, pickled taste. They’re often used in fresh food items like salsas and salads and cooked dishes such as soup or pasta. If they’re available in their entirety they can be cut in length and then filled with food to make an appetizer.

17. Haddock

Haddock is a well-known whitefish from cold water and is similar to cod but is more flavorful and has an extremely delicate texture. It is easy to substitute them with each other, but.

Haddock is rich in protein and is regarded as low-mercury fish that is the most sought-after item by people. It’s low in calories, but it’s not as abundant in heart-healthy fats than other fattier fish.

18. Henbit Weed

Henbit is a plant of the mint family, which can be found throughout the year and in warmer climates. It is referred to as a weed and may be seen in lawns as well as along the sidewalks, if you are aware of the signs to look out for.

Henbit has tiny leaves covered in tiny hairs. They’re tiny tulip-like pink or purple flowers with little or any scent. Young greens are soft and sweet with subtle scents of mint. It is delicious eaten raw in salads made from fresh greens or cooked lightly.

19. Hen of the Woods Mushroom

Hen of the Woods is also known as Maitake In Japanese. They have a silky texture that differs from the spongy and rubbery feel of many mushrooms. This makes them a popular choice for people who don’t normally like mushrooms.

They are found at the base of Oak trees in large feathery clusters that have tough, thick bases, which are typically removed prior to eating. Sometimes, they are harvested in quantities as high as 100 pounds.

20. Herring

Herring are fish that hunt which means they’re small and can be found in huge classes, which makes it very easy for predators, like humans, to take advantage of the large quantities.

They are oily fish and are usually sold as pickled, smoked or salted. Freshly caught they may also be consumed raw, but ideally after flash-frozen to ensure safety.

21. Hickory Nuts

They are known to be difficult nuts to crack, however they’re rich, sweet and slightly pecan-like, making them worthy of the time and effort. Pecans and walnuts both belong part of the hickory family together with a variety of other varieties.

If they’re ready and ripe, the nuts fall off the tree and the husks usually break open. You may use a vice, as well as a hammer in case you want to break them even more.

22. Heartleaf Ice Plant

The heartleaf ice plant an succulent that’s leaves are edible, but they’re more delicious when young. People who decide to eat the leaves rather than just appreciate the beautiful red flowers usually make them similar to spinach or other greens with leaves.

23. Hog Plum

There are many edible plants that are referred to as hog plums. However, the most well-known is called yellow mombin. it’s a tropical plant which grows in the Americas and the West Indes.

The leaves and fruit are edible even though the trees belong to the same family with poison ivy. the sap of the tree could trigger the same reaction. The fruit are small, ovals that are yellow-green and have a leathery exterior. Its flesh can be acidic, sharp tasting and is typically made into desserts or jam with lots of sweeteners.

24. Hoja Santa

The “sacred leaf” herb is often referred to as Root Beer Plant because it has a sweet sassafras scent and a rich flavor, with the aroma of anise and licorice along with eucalyptus, mint and the spice nutmeg.

Hoja Santa is a Hoja Santa plant grows very big, reaching up to 6 feet tall, mostly in Mexico. The leaves are about the size of heart-shaped dining plates. Additionally, it produces white finger-shaped flowers. The leaves can be used in their entirety for wraps or cut up for flavoring salsa, salads, sauces or soup.

25. Holland Peppers

Holland peppers is a sweet peppers that are like bell peppers, however, they are indigenous to Holland like you’d think. They are available in a variety of colors including red, yellow and orange and also purple, white, brown. Some even have stripes.

Holland peppers are a perfect substitute for bell peppers that are the same hue in any recipe and it won’t be noticeable in flavor or texture.

26. Holy Basil

Holy basil comes from the same family of plants as sweet basil or Thai basil, which you might have heard of, however it’s distinct in terms of flavor and nutritional worth. The herb is indigenous to India and is renowned as a medicinal herb that is utilized for treating ailments of mind, body and the soul.

They are deep green, which can turn purple. They have a powerful mint-licorice scent. The flavor is believed to be stronger and more spicy than regular basil, with the undertones of licorice and mint.

27. Honey

Honey can be described as the sweet nectar syrup in liquid form which is the result made by honey bees. It is found in hives which are both farmed and wild and is one of the most well-known natural sweeteners around the world. There are a variety of honey, each with distinctive flavors and nutritional characteristics that are dependent on the type of flower they harvest its nectar.

28. Honeycrisp Apples

Honeycrisp apples are bright yellow-green apple which blushes when it matures. It’s a crisp juicy apple that has the perfect balance of sweet and tart which continues to become sweeter as it ages.

Their sweetness make Honeycrisp apples ideal to bake with, while their fresh bite of the apples makes them well-loved for raw dishes such as salads and slaws.

29. Honeydew Melon

Honeydew melons are very well-loved throughout North America though they’re primarily grown in France. They’re easily recognized due to their soft, icy green exterior skin. They can reach 8 pounds.

Its flesh appears light-green in the middle and is full of seeds and becomes a darker green as it is nearer to the surface. Honeydew has a firm texture, however it becomes soft as it matures and becomes deliciously sweet and juicy. Although they’re quite sweet, their flavor is refreshing and light similar to cucumbers.

30. Honey Kiss Melon

Honey Kiss melons are a type of Hami melons that have the same shape dimensions, size with a yellow-golden skin but this one is more netted. The flesh is peach-coloredand fresh and delicious. This is a very sweet variety and has a sweet honey aroma.

Honey Kiss melons are nearly always eaten raw. They are delicious with different tastes, like the saltiness of meat that has been cured or the tartness of berries or the bitterness of some herbs like cilantro.

31. Honeynut Squash

Honeynut squash is an intermixture of buttercup and butternut varieties and has an hour-glass shape. The rind, which is thin, is deep orange once it’s mature. It may also contain streaks of dark green. The flesh can also be orange.

It’s a firm squash however, when cooked, it softens and becomes soft. Like butternut squash, the flavour is sweet, nutty, with notes of caramel.

32. Hyacinth Beans

Hyacinth beans can be toxic as they mature, so in many regions around the globe, they’re mostly grown for ornamental purposes. In tropical areas like Africa, Asia and Australia the beans that are still in their embryos can be eaten raw or cooked, while the mature beans are carefully cooked to remove toxins.

You can identify young Hyacinth beans with their deep purple outer pods as well as bright green inside beans as well as pods. As they grow older the pods change to dark green and then flatten similar to snap peas.

33. Horse Mushroom

Horse mushrooms are quite similar to the huge button mushrooms, which are white. They generally have caps as large as 7 inches wide and start to turn get yellow as they age. The cap is very flat, with a firm, thick flesh, with light brown to pale pink gills and a smooth sleek white stem.

They look like poisonous known as the yellow stainer. It is identifiable due to the yellow hue created when the mushroom has been crushed or cut. Additionally, the horse-moulds are scented with anise, whereas yellow stainers smell like Iodine.

34. Horseradish

Horseradish is one of the most popular root vegetables with an intense, hot and mustard-like taste. It is typically crushed and offered as an condiment that is used in sauces and dressings or as a condiment with grilled or roasted meat dishes.

35. Huauzontle

Huauzontle is a herb that can be found growing weed-like in Mexico in both South America. It is tall in fields and has delicate, green flowers and stems which look somewhat like little broccoli sprouts. It has a robust, herbaceous smell.

Huauzontle is similar to the green leafy vegetables, with notes of broccoli and spinach and the herb-like flavor of pepper and mint. The seeds and buds are delicious fresh and raw or cooked, but the stems can be hard and should be cooked.

36. Hubbard Squash

Hubbard squashes have extremely tough smooth skin that ranges in shades of white to orange or blue-green. Due to the appearance of their skin, many think they’re just decorative, but when you know how to cook them, they’re an extremely nutritious and affordable food.

They’re easy to cook while keeping the skin still intact and skinned when they’ve been cooked and soft. They’re a dry, firm flesh that’s great in slow-cooked meals like stew, soup or casseroles. It can also be puréed and baked into pie filling.

37. Huckleberry

Huckleberries are tiny blue or red berries that are found in the wild of North America. They’re tiny, growing in average to 1/8 ” across. They look very much like blueberries and taste almost identical, however they’ve large and evident seeds in the middle of each berry. These seeds even though they are edible, they are very bitter and often are spit out.

Huckleberries are delicious fresh, straight out of the bush, but they’re most commonly used for cooking, baking and adding flavor to beverages.

38. Huitlacoche

Huitlacoche is a unique type of fungus that thrives naturally on sweet corn. Its rarity makes it a sought-after, gourmet food product. The fungus’s size varies in relation to the length of time the fungus has grown and is soft and velvety and resembles mushrooms. It appears as a tumor in black covered with white or lighter grey velvet.

Huitlacoche is most commonly used in Mexican cuisine, since it is where the largest amount of the sweetcorn grows. It is consumed raw or cooked. It has umami flavors that are both savory and sweet with a smokey, earthy flavor. Once cooked, they leak their dark color throughout the whole dish.

39. Husk Tomatoes

They are technically considered berries that flourish across Europe as well as Asia. They’re small, red fruits that are encased in wrinkled papery orange-red oblong husks which tend to taper up to the point.

Husk tomatoes are glossy with smooth skins and juicy, soft flesh that is dotted with tiny seeds. The flavor is similar to a tropical sweet tomato, with hints sweetness and pineapple. They are delicious raw and fresh and are often cooked, in both dishes that are sweet or savory.

40. Horn Melon

Horn melons are oblong-shaped pear-sized melons that are covered in a yellow-orange spiky skin which is why they are called. Inside, the flesh is jelly-like and green, packed with soft white seeds that resemble an onion or a zucchini. Its flavor comes from a mix of bananas and limes to create the perfect balance of tart and sweet.

Horn melons are typically juiced or at the very least press to get rid of seeds. They are used to make dressings, desserts sauces and also to flavor drinks.

41. Hyssop

Hyssop is a plant belonging to the mint family. It is indigenous to the southern part of Europe as well as Asia and nowadays widely grown throughout North America as well. It is a sweet-smelling plant and bitter, herbaceous taste. It is often used as tea that is made sweetened by honey, but it’s also utilized to flavor stews and slow-cooked meals.

The plant can reach in height up to 1.5 feet tall and is surrounded by small green stalks, covered with tiny, elliptical leaves. The flowers are small and could be red, pink violet, white or.

42. Hummus

Hummus is a thick (or large) thick spread made of chickpeas that have been mashed (aka Garbanzo beans) and a few other nutritious ingredients added in to make it even more flavorful.

It was first introduced from its origins within the Middle East and now is an extremely sought-after snack throughout the world. The majority of kinds are totally vegan and can be used in anything from sandwiches to dips.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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