Glossary of Culinary Terms

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Click on a letter for links to glossary of culinary terms.

h
HABANERO PEPPER - A type of hot chili. The Scotch Bonnet Pepper is
similar.

HALF AND HALF - a mixture of half cream and half whole milk

HARD ROLLS - A sandwich type of roll that is a little crusty on the
outside and soft on the inside. Can be made with poppy seeds or sesame
seeds or plain. Often called a Kaiser roll.

HARICOT - bean, in French. Haricot blanc: white bean, usually dried.
H. gris: green string bean mottled with purplish black; also called
pélandron. H. rouge: red kidney bean. H. vert: green bean, usually
fresh, also called French bean.

HARISSA - Harissa is a paste of chilis and garlic used to enhance North
African food (and is fairly popular in other parts of the Mideast,
though it is probably of Berber origin). It is fairly similar to the
Indonesian sambal olek.

HAZELNUTS - A small nut with a hard, glossy shell. Also known as
filberts.

HERBES DE PROVENCE - A mixture of dried herbs widely used in (French)
cooking. Consists of thyme, oregano, summer savory and marjoram.
Bayleaf is often included, too. Depending on the dish, some or more of
the following can also be included: fennel, rosemary, basil, tarragon,
sage, lavender.

HIJIKI (HEE-JEE-KEE) - A type of dried black seaweed with an anise-type
flavour that's reconstituted in water and used as a vegetable in soups
and other dishes.

HING - Also known as asafoetida, and devil's dung. A light brown resin
sometimes used as a substitute for garlic and onions, or in its own
right and not as a substitute for anything, it can be found in Indian
groceries. Claimed properties : laxative, aphrodisiac, colic cure. A
required ingredient in the Indian Tadkaa - the small amount of oil used
to roast mustard seeds and similar other ingredients before adding them
to the main dish.

HUNDREDS AND THOUSANDS - Also known as sprinkles or as nonpareils:
small round balls of multicoloured sugar used as toppings on cakes and
desserts.

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Last updated :09 Jun 2008