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,
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
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,
or dried. Ground hominy is called hominy grits in the South; Native
call hominy posole, which also is the name of a Southwestern stew
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
Hummus: Dip or spread made of chickpeas mashed with lemon juice,
garlic, olive oil and tahini (sesame seed butter).