Foods Beginning with H Part 2 Trivia Quiz

Answer: haddock

Haddock is one of the most popular foodfish in Northern Europe. It is abundant, along with cod and plaice. Haddock is sold fresh, frozen, dried, smoked and canned. It is commonly used in British fish and chips. Smoked haddock is essential to the Scottish Finnan haddie and Arbroath smokie.

It is the principal ingredient in Norwegian fiskeboller (fish balls). The Anglo-Indian dish kedgeree contains smoked haddock, rice, hard boiled eggs and curry seasonings.

Answer: haricot vert

There are beans growing around the world in incredible variety. The French bean (Phaseolus vulgaris) produces both beans for drying or may be eaten immature, pod and all. The plants are popular because of their association with rhizobium, a nitrogen-fixing bacterium. Green beans may be boiled, steamed or even pickled.

There are several quite wonderful Thai recipes in which they are stir-fried. They can be enhanced with a little acid (lemon juice or vinegar), a bit of oil (butter, bacon drippings, duck or goose fat) and salt (or something salty like sausage).

Answer: harissa

Originally from Algeria and Tunisia, harissa is used as a spice mixture throughout the Middle East. It is dominated by roasted hot peppers, along with garlic, caraway seeds, coriander seeds, cumin, salt, lemon juice and olive oil. Sometimes rose petals are added.

The name "harissa" derives from an Arabic word "harasa" which means to pound; the ingredients of this spice mixture are pounded together before being mixed with lemon juice and olive oil. Israeli shawarma would be incomplete without harissa.

Answer: hazelnuts

The hazelnut is the nut which grows on the hazel tree (Corylus avellana and a few other species). It is sometimes called a filbert; it is othertimes called a cob. They are good raw, better roasted and best if the papery skin is removed from them. The nuts may be ground into flour or pressed for their oil.

In the world, Turkey is a major producer; in the United States, Oregon is a major producer. Ferrero uses a large part of the world's production to make Nutella spread and Ferraro Rocher candy. Hazelnuts are one of the nuts used to make pralines and are an ingredient in the liqueur Frangelico.

Answer: herbes de Provence

"Herbes de Provence" is French for "herbs from Provence". There is no one recipe for compounding such mixtures. They typically contain marjoram, oregano, rosemary, savory, thyme, and (particularly in the United States) lavender. In southeastern France, most traditional cooks do not use such mixtures, preferring to add their own dried herbs in the amounts they like best.

The commercial blends are attractive to lazy people, unimaginative people, and people in a hurry. (Chef's tip: When compounding your own mixture of herbes de Provence at home, add a little dried chervil to taste.)

Answer: hogg or hogget

A hogget (sometimes shortened to hogg) is a young sheep between about 11 months old and about 18 or 24 months old, depending upon who you ask. The meat is therefore "between lamb and mutton" in the sense of being older than lamb but younger than mutton.

These words are used in the UK, as well as New Zealand and Australia, but rarely in the United States. It is in the producer's economic interest to expand and extend the definition of lamb as that is the more expensive meat. The flavour of the meat changes as the young sheep matures from a diet of mother's milk to grass and hay.

Answer: hominy

From early Mesoamerican history, corn (maize) has been turned into hominy. Fresh corn is removed from the cob, soaked in an alkaline solution (lye or slaked lime) and either eaten as is or dried and ground into grits or masa harina. Whole hominy is used in the Mexican thick soup pozole. Masa dough is the flour from which tamales are made.

The Nahuatl word for hominy is "nextamalli", which is the source of the English name for the process.

Answer: horned melon

There are numerous members of the Cucurbitaceae family which includes melons and cucumbers. Horned melon (Cucumis metuliferus) is one of them. It is variously called African horned cucumber, horned melon, spiked melon, or kiwano. The orange, horny fruits with green interiors grow throughout Southern Africa.

When describing the flavour, common comparisons are banana, passion fruit, cucumber, zucchini and lime. The fruit is ubiquitous in Southern Africa and just entering the markets in Europe and the United States.

It can be used in both sweet and savoury dishes, salads and even in cocktails (there is such a thing as a Kiwano Margarita). Some people find the many small seeds annoying but they are themselves edible.

Answer: huacatay

Huacatay (Tagetes minuta)(pronounced WAH-kuh-tay) is also called Peruvian black mint, mint marigold and wild marigold in Latin America where it grows natively. It is a strong, highly aromatic herb, often combined with other herbs to produce an harmonious flavour.

It works well with garlic, onion and chile peppers. The leaves are used fresh in Peru and other parts of South America; they are available only in dried-and-powdered form or made into a paste in Europe and the United States. Peruvian ají amarillo sauce, sold in jars in the US, is another way to integrate this flavour into North American cooking. People attempting to describe the taste often suggest sweet basil, tarragon, mint, fennel, lemon and lime.

Answer: Hungarian wax pepper

The Hungarian wax pepper is one of the foundations on which Hungarian cuisine is built. It is a variety of Capiscum annuum which grows well not only in Hungary but in many other locations, as well. As peppers go, they are mild. Immature Hungarian wax peppers are yellow; mature ones are orange or red.

They are good fresh, pickled, or dried and ground into powder. Stuffed with meat and then baked in sauce, they are delicious. Goulash requires them.