Hake – Mild-flavoured, large-flaked, white-fleshed fish popular with Spanish cooks
Halva – Congealed, translucent Indian sweet made from vegetables, fruits, syrups (Indian)
Hamachi – Young yellowtail tuna often served broiled (Japanese)
Harissa – Spice mixture used as a condiment and seasoning, contains chillies
Harusame – Thin, transparent bean gelatine noodles (Japanese)
Herb – Aromatic plants used for flavouring
Hoisin Sauce – Rich, dark, sweet barbecue sauce used in Chinese cooking
Hollandaise Sauce – Basic egg and oil emulsified sauce flavoured with lemon juice
Hominy – Corn kernels with germ and bran removed
Hors d’Oeuvres – Small portions of food, canapés, appetisers
Hot Bean Sauce – Combination of hot chilli sauce and brown bean sauce (Chinese)
Hot Mustard – Spicy condiment made by mixing dry mustard powder with water
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Idli – Light, spongy, steamed dumplings made from fermented rice and dal (Indian)
Ika – Squid; body usually served raw, tentacles toasted (Japanese)
Ikura – Large, orange, salty salmon roe (Japanese)
Inari Sushi – Aburage bags stuffed with vinegar rice (Japanese)
Infusion – Flavour extracted from ingredients by steeping in liquid
Involtini – Thin slices of meat or fish which are stuffed and rolled