Glossary H

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Herbes de 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 and stews.

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 refrigerator.

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).