Provence (EHRB duh proh-VAWNS): A blend of dried
herbs reflecting the flavors associated with the
South of France. Commercially made mixtures often
contain basil, fennel seed, lavender, marjoram,
rosemary, sage, summer savory and thyme.
Hijiki (hee-JEE-kee): A black sea vegetable
sold in strands. Also called hiziki. Hijiki expands
fivefold after soaking and cooking. Can be used in
salads, casseroles, noodle and rice dishes, soups
Hoisin sauce: Thick, brown sauce made from
soybeans, garlic, spices and chili peppers used to
flavor Chinese dishes. Available in cans and jars or
bottles. After opening, canned hoisin should be
transferred to a glass container for storage in the
Hominy: Dried white or yellow corn kernels
with the hull and germ removed mechanically or by
soaking in slaked lime. Available canned,
ready-to-eat or dried. Ground hominy is called
hominy grits in the South; Native Americans call
hominy posole, which also is the name of a
Southwestern stew containing hominy.
Horseradish: An ancient herb with spiky
leaves and white, pungent roots. Often grated and
used in sauces or as a condiment. Bottled white
horseradish is preserved in vinegar; bottled red
horseradish is packed in beet juice.
Hummus: Dip or spread made of chickpeas
mashed with lemon juice, garlic, olive oil and
tahini (sesame seed butter).