Chipotle
A jalapeño pepper smoke-dried for hours over mesquite — bringing leathery sweetness and a campfire bass note to Mexican adobos and rubs.
9 spices containing the letter H — each with origin, classification, and notes.
Below are spices that contain the letter H anywhere in the name. Each of the 9 spices below opens to a full profile.
A jalapeño pepper smoke-dried for hours over mesquite — bringing leathery sweetness and a campfire bass note to Mexican adobos and rubs.
Korean coarse red chili flake — bright, sun-dried, with a fruity sweetness behind the heat — and the defining color of kimchi.
Dried ruby-red calyces of a tropical mallow — steeped into the tart, cranberry-bright agua de jamaica, sorrel drink, and bissap of three continents.
A gnarled white root that releases nostril-stinging heat the moment it is grated — the spicy backbone of cocktail sauce, Passover seder, and Bloody Marys.
A spectrum of paprika grades from delicate sweet to fiery hot — the soul of Hungarian goulash, paprikash, and stuffed peppers.
The ground inner kernel of a wild Mediterranean cherry stone — a marzipan-meets-cherry-pit flavor that perfumes Greek, Turkish, and Lebanese sweet breads.
Japanese prickly ash — a citrusy, lip-tingling cousin of Sichuan pepper served alongside grilled eel and dusted on yakitori.
The husks of a prickly ash berry whose alkamide molecules produce a tingling, electric numbness on the lips — the *ma* in Sichuan's signature *mala*.
Fully ripe peppercorns with the dark husk removed — softer, earthier, and prized in pale sauces where black flecks would distract.
Try spices that start with H, or end with H. Or browse the full spices index.