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Achacha
A small Bolivian rainforest fruit related to mangosteen — bright orange-red skin enclosing white, juicy, sweet-tart flesh with the citrus-tropical fragrance of its family.
Below are foods that contain the letter H anywhere in the name. Each of the 83 foods below opens to a full profile.
Table of contents
List of Foods That Contain H
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Amaranth
An ancient pseudocereal seed that was a staple of the Aztec Empire, packed with complete protein and gluten-free, popped like popcorn or simmered into porridge.
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Amchur Powder
Indian dried green-mango powder — a tangy, slightly sweet souring agent used in chaat, samosa fillings, and dry-spice blends where lemon juice would water down the texture.
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Anchovies
Small saltwater fish cured in salt for months and packed in oil, prized for the deep umami punch a few fillets add to sauces, dressings, and Mediterranean cooking.
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Banh Mi
A Vietnamese baguette sandwich filled with pickled vegetables, fresh herbs, and a protein — a direct product of French colonial influence on Vietnamese street food.
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Borscht
A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.
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Brioche
A buttery, eggy French enriched bread — soft, golden, and so rich it sits at the boundary between bread and pastry.
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Bruschetta
Italian grilled bread rubbed with garlic and drizzled with olive oil — the simplest form topped with fresh tomatoes, basil, and sea salt; a staple antipasto across central Italy.
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Bunny Chow
Durban's iconic street food — a hollowed-out half or quarter loaf of bread filled with spicy curry, the scooped-out bread served as the lid; eaten by hand from the loaf.
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Ceviche
Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.
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Challah
Enriched Jewish braided bread — a Shabbat and holiday loaf made with eggs, oil, and a touch of honey, with a characteristic plaited shape and glossy egg-wash crust.
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Cheese
A fermented dairy product made by curdling milk and pressing the solids — over 1,800 named varieties globally, with traditions stretching from 7,000-year-old Polish cheese-making sites to modern industrial cheddars.
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Chelsea Bun
A sticky, spiral-rolled sweet bun from London's Chelsea — a rich yeast dough rolled with butter, brown sugar, and mixed dried fruit, cut into spirals, baked in a close-packed tin so the sides rise together, then glazed with a syrup or fondant while still hot; a London street food classic dating from the early 18th century, when the Chelsea Bun House attracted crowds of thousands.
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Chocolate
Roasted and ground cacao beans transformed into bars, candies, and beverages — originally a bitter Mesoamerican ceremonial drink, now a $130+ billion global industry.
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Christmas Pudding
The great British festive dessert — a dense, dark steamed pudding made months in advance with dried fruit, suet, black treacle, spices, and stout or brandy; served flaming with brandy on Christmas Day; traditionally made on Stir-up Sunday (the last Sunday before Advent) and steamed for hours until almost black; often contains hidden silver coins for good luck.
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Churros
Spanish deep-fried choux-dough pastry sticks — extruded through a star-shaped nozzle to create ridged cylinders, rolled in cinnamon sugar, and dipped in thick hot chocolate.
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Coronation Chicken
A cold chicken dish in a lightly curried, sweet mayonnaise sauce, created specifically for Queen Elizabeth II's coronation luncheon in 1953 — soft-cooked chicken mixed with a sauce of mayonnaise, cream, curry powder, mango chutney, and dried apricots; a staple of British supermarket shelves, sandwich fillings, and party buffets for over 70 years.
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Danish Pastry
Laminated butter pastry of Viennese origin but perfected in Denmark — layers of yeasted dough folded with butter dozens of times, shaped into spirals or envelopes around fruit, custard, or almond fillings.
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Enchilada
A corn tortilla rolled around a filling and bathed in chili sauce, baked until tender — a staple of Mexican cuisine since pre-Columbian times.
20
Fish and Chips
Britain's defining take-away dish — thick battered and deep-fried white fish with chunky fried potato chips, served wrapped in paper with salt and vinegar.
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French Toast
Stale bread soaked in egg and milk, then pan-fried to a golden crust — called *pain perdu* (lost bread) in France because it rescues bread past its prime; topped with maple syrup, fruit, or icing sugar.
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Fried Chicken
Chicken pieces seasoned, coated in seasoned flour, and deep-fried — a dish with deep roots in Scottish and West African cooking traditions, central to American Southern cuisine.
23
Garlic Chives
A flat-leaved Asian relative of common chives, with a distinct mild garlic flavor — also called Chinese chives or kuchai.
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Gazpacho
A cold Andalusian soup of raw blended tomatoes, peppers, cucumber, garlic, and olive oil — peasant food turned summer staple.
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Gnocchi
Soft Italian dumplings made of potato, semolina, or ricotta — pillowy, lightly chewy, served with butter, brown butter, sauce, or in broth.
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Goat's Cheese
Cheese made from goat's milk — distinctly tangy, often soft and chalky-white, used fresh, aged, or melted into salads and savory tarts.
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Goulash
Hungary's national dish — slow-braised beef with paprika, onions, and caraway, originating as Hungarian herdsmen's trail food and evolving into the definitive expression of Hungarian paprika cuisine.
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Green Chicken Curry
Thailand's most fragrant curry, defined by a vivid green paste of fresh chillies, lemongrass, galangal, and kaffir lime leaves simmered with coconut milk and tender chicken — simultaneously herbal, spicy, and rich.
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Haggis
Scotland's national dish — sheep's offal (heart, liver, lungs) minced with oatmeal, onions, and spices, traditionally cooked in a sheep's stomach and served with neeps and tatties.
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Halloumi
A semi-hard Cypriot brined cheese with the unique property of holding its shape under high heat — sliced and grilled directly without melting, producing a salty-rubbery-juicy bite beloved across the Eastern Mediterranean.
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Halva
A dense, crumbly sweet confection made from tahini (sesame paste) or semolina, found across the Middle East, Central Asia, South Asia, and the Balkans — one of the world's oldest known confections.
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Hamburger
A ground beef patty served in a sliced bun, an American icon with deep German roots, now globally pervasive.
33
Hash Browns
Shredded or grated potato cakes fried until deeply golden and crispy outside, soft inside — an American diner breakfast staple spread worldwide through fast food chains; the name comes from the French hacher (to chop), and the key to success is removing as much moisture as possible from the potato before frying.
34
Hollandaise
One of French cuisine's five mother sauces — a warm emulsion of egg yolks and butter flavoured with lemon, served over eggs Benedict, asparagus, and fish.
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Honey
A natural sweetener made by honey bees from flower nectar — the only food that doesn't spoil, with edible specimens recovered from Egyptian tombs after 3,000 years.
36
Horchata
A refreshing cold drink made from tiger nuts, rice, or almonds — the Spanish original (*horchata de chufa*) is made from tiger nuts and is a Valencia speciality; the Mexican version is a sweet, cinnamon-laced rice milk; both are cooling, milky, and naturally dairy-free.
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Hot Dog
A grilled or steamed sausage served in a long sliced bun — a Frankfurt-Vienna sausage tradition transformed into a defining American street food.
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Hot Pot
A Chinese communal cooking experience — a simmering broth at the table into which diners dip raw meats, vegetables, tofu, and noodles, with dipping sauces assembled to taste.
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Hummus
A creamy Middle Eastern dip of mashed chickpeas, tahini, lemon juice, garlic, and olive oil — eaten with bread, vegetables, or as a base for fuller plates.
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Ketchup
A sweet-tangy red tomato condiment that started as a fermented Asian fish sauce — the modern American tomato version emerged in the 1800s and now appears on tables worldwide.
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Kibbeh
The national dish of Lebanon and Syria — a blend of minced lamb, bulgur wheat, and spices shaped into oval torpedoes and fried, or served raw as a steak tartare equivalent.
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Kimchi
A foundational Korean fermented vegetable, most often napa cabbage with chili, garlic, ginger, and fish sauce — eaten at every meal in Korea and now worldwide.
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Kung Pao Chicken
A classic Sichuan stir-fry of diced chicken, dried chillies, Sichuan peppercorns, and peanuts in a tangy sauce — one of the most widely known Chinese dishes internationally, with a troubled name history.
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Labneh
Strained yoghurt cheese from the Levant — yoghurt hung in cloth until thick enough to roll into balls or spread; drizzled with olive oil and dusted with zaatar or dried herbs, a cornerstone of the mezze table.
45
Lahmacun
Turkish and Armenian thin-crust flatbread topped with spiced minced meat — described as "Turkish pizza" though older and simpler, rolled up with fresh herbs, lemon, and raw onion and eaten as a street food.
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Macaroni and Cheese
The most beloved American comfort food — elbow macaroni in a thick, creamy cheese sauce; made from scratch with a béchamel base, or from the iconic bright-orange powdered cheese packet that defined American childhoods.
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Mahi-Mahi
A vivid blue-green-and-gold tropical game fish, also called dolphinfish or dorado — fast-growing, mild-flavored, firm-fleshed, and a staple of Hawaiian and Caribbean fish tacos.
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Mahlab
An aromatic spice made from the cherry-pit-like seeds inside Saint Lucie cherry stones — a defining flavor of Greek, Turkish, Lebanese, and Egyptian Easter and holiday breads.
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Mochi
Japanese rice cakes pounded from sticky rice into a chewy, glutinous mass — eaten as snack, soup ingredient, or stuffed sweet across many traditions.
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Mushy Peas
A British comfort staple of dried marrowfat peas soaked and simmered until broken down into a thick, vivid green purée — served alongside fish and chips as an essential side dish, with pie and mash in London pie shops, and at chip shops throughout the North of England; the colour comes from mint or a small amount of food dye.
51
Nachos
A Tex-Mex snack of tortilla chips topped with melted cheese — invented in 1943 by a Mexican maître d' as a quick meal for US Army wives, now a global sports and cinema staple.
52
Packham Pear
A bumpy, green-skinned Australian pear variety with sweet, buttery white flesh — one of the most commercially important pear cultivars grown in the Southern Hemisphere and a familiar supermarket staple worldwide.
53
Pad Thai
Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.
54
Parmesan Cheese
An aged, hard cow's-milk cheese made for centuries in northern Italy — the most-imitated cheese in the world, with the genuine *Parmigiano-Reggiano* protected by EU law.
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Parrotfish
A vividly colored tropical reef fish eaten across the Pacific and Caribbean — firm white flesh with a slightly sweet flavor, controversial because of its ecological role.
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Pho
Vietnam's national noodle soup — a clear, deeply aromatic bone broth simmered with charred ginger and onion, star anise and cinnamon, served over rice noodles with thinly sliced beef or chicken and a platter of fresh herbs.
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Quiche
A French savoury custard tart in a shortcrust pastry shell — the classic Quiche Lorraine with bacon and cheese is the defining variant, but the format accommodates almost any filling.
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Rogan Josh
A Kashmiri slow-braised lamb curry of Persian origin — deep red from Kashmiri chillies and Ratan Jot bark rather than from turmeric, mildly spiced relative to much Indian cooking.
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Schnitzel
A thin, breaded cutlet fried in clarified butter — Austria's Wiener Schnitzel must be veal; Germany's Schnitzel uses pork; both are pounded paper-thin, coated in flour, egg wash, and fine breadcrumbs, and fried until golden.
60
Scotch Egg
A boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden — a British picnic and pub staple invented in London in 1738 by Fortnum and Mason; the perfect Scotch egg has a soft, still-runny yolk inside the crispy shell, and achieving this requires precise timing.
61
Shakshuka
Eggs poached in a spiced tomato and pepper sauce — a Middle Eastern and North African staple that has become one of the world's most popular brunch dishes; cooked and served in the pan it was made in, eaten with bread for scooping, and ready in 30 minutes.
62
Sheep's Milk Yoghurt
A thick, rich yoghurt made from sheep's milk with more protein, fat, and calcium than cow's milk yoghurt — a staple of Balkan, Greek, and Middle Eastern food cultures with a distinctively creamy, tangy character.
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Shepherd's Pie
A British baked casserole of minced lamb (or beef, correctly called cottage pie) under a mashed potato crust, browned under the grill — a frugal dish designed to use leftover roast meat.
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Shortbread
Scotland's most celebrated biscuit — a buttery, crumbly, melt-in-the-mouth confection made from just three ingredients in a 3-2-1 ratio of flour, butter, and sugar; Scots shortbread is associated with Hogmanay, Burns Night, and the gift tins that have represented Scottish craftsmanship worldwide for over a century; Walkers of Aberlour is among the most recognised brands.
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Sourdough
Bread leavened by wild yeast and lactic acid bacteria captured from flour and air — a 6,000-year-old technique with a 2020 pandemic-era revival, producing complex flavor unobtainable from packaged yeast.
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Spaghetti
The world's most recognizable pasta — long thin round strands made from durum wheat semolina, the canvas for thousands of sauces.
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Sushi
A Japanese specialty pairing vinegared rice with raw or cooked seafood, vegetables, and sometimes egg, presented as nigiri, maki, or other forms.
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Tabbouleh
A Levantine salad of finely chopped parsley, mint, tomato, onion, and fine bulgur — bright, herb-forward, and contrary to most non-Arab versions where bulgur dominates.
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Tahini
A smooth paste of ground sesame seeds — the binding flavor of hummus, the base of Middle Eastern halva, and a foundational ingredient in Levantine and Israeli cooking.
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Taleggio Cheese
A pungent washed-rind Italian cheese from Lombardy with a creamy interior and meaty flavor — a 1,000-year-old farmhouse cheese that's now one of Italy's most prestigious DOP-protected cheeses.
71
Tempeh
An Indonesian fermented soybean cake bound together by white mycelium — meatier and more textured than tofu, with a nutty, mushroomy flavor that improves with cooking.
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Threadfin Bream
A small pinkish reef fish from Indo-Pacific waters — the workhorse of Southeast Asian fish balls and surimi, with sweet, delicate white flesh.
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Thyme
A small, tough, woody-stemmed Mediterranean herb with intense aromatic oil — the backbone of French *bouquet garni*, slow-cooked stews, roast chicken, and almost every French savory dish.
74
Toad in the Hole
A classic British baked dish of pork sausages embedded in Yorkshire pudding batter — the sausages are browned in fat in a roasting tin until the fat is smoking, then a simple batter of flour, egg, and milk is poured around them and the whole dish goes into a very hot oven until the batter is risen, golden, and crispy at the edges.
75
Tres Leches Cake
Latin America's most beloved celebration cake — a light sponge soaked in a mixture of three milks (evaporated milk, condensed milk, and cream) until saturated, then topped with whipped cream; improbably rich yet impossibly light.
76
Turkish Delight
Soft, jewel-coloured cubes of cornstarch-and-sugar gel flavoured with rosewater, lemon, or mint — one of the world's oldest confections; made in Istanbul for 500+ years and immortalised in C.S. Lewis's *The Lion, the Witch and the Wardrobe*.
77
Ube Halaya
A Filipino purple yam jam — a thick, intensely purple, sweet confection made from ube (purple yam), coconut milk, and condensed milk, used as a dessert on its own or as a flavouring across Filipino sweets.
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Vegetable Spaghetti
A yellow winter squash whose cooked flesh separates into long, translucent spaghetti-like strands — a popular low-carbohydrate alternative to pasta that captures the visual of a pasta dish with a fraction of the calories.
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Welsh Rarebit
A glorified cheese on toast that is entirely its own thing — a rich, savoury sauce of mature cheddar melted with ale, mustard, Worcestershire sauce, and egg yolk, spread thickly on toast and grilled until bubbling and browned; one of the great British dishes, far more than the sum of its parts.
80
Yellowtail Kingfish
A large, fast-swimming Pacific game fish prized for its firm, slightly fatty flesh — eaten raw as Japanese hamachi or cooked in Australian and Mediterranean kitchens.
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Yoghurt
The British and Commonwealth spelling of yogurt — milk fermented by live bacterial cultures. Identical food, regional preference for the spelling.
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Yorkshire Pudding
England's great savoury batter pudding — a simple batter of flour, eggs, and milk poured into extremely hot beef dripping in a tin; the violent steam creates a golden, hollow vessel that rises dramatically above its tin.
83
Zwetschgenkuchen
A German plum cake of dark Italian prune-plums arranged on a yeasted or shortcrust base, baked to a glossy purple, often served with whipped cream in late summer.
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