Hojas de Aguacate refer to Avocado leaves come from the avocado tree and are used both as a garnish as well as for seasoning. The leave's slightly bitter taste adds flavor to various Mexican dishes like simmered meats and soups. The leaves of the the Mexican Avocado species has usually an anise scent that contributes to the flavor and aroma of the dishes. Cooking Tips for Avocado Leaves Bay leaves; fennel Whether fresh or dried but especially dried, the leaves are best lightly toasted before using, to wake up the taste. You can use them whole as you would bay leaves, or ground, as a spice. Storage Hints for Avocado Leaves Store in a sealed container, as you would bay leaves.

Hash refers to a mixture of finely chopped meat or fish mixed with vegetables, seasoning, and often potatoes. I specifically like Corned beef hash made by my mom.

Hunon refers to an Uzbekistan regional specialty made of potato, carrot, onion and meat-stuffed ring-shaped pastry made from mats of dough rolled into a roulette. Hunon is more delicious when served with Chaka, thick plain yogurt.

Hapai Hantue refers to a Bhutan food of buckwheat dumplings with bok choy and poppy seed filling.

Higo chumbo (Opuntia ficus-indica) is the Spanish name of Prickly pears which were brought by the Spanish to Europe, possibly accompanying Christopher Columbus in his first return to Lisbon in 1493. The species was called ficus-indica in confusion with its supposed similarity to the Indian fig. Other Spanish names of Prickly Pears are Penca, Nopalera,Higuera chumba, Chumbera, Higuera de Indias, amd Higuera de pala.

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Halászlé refers to Hungarian Fish soup. Halászlé is one of the typical dishes from Hungarian cuisine. It is made of fish, but said to be very different from ordinary fish soup. Halászlé is made in many different ways, but all Halászlé recipes have basic ingredients, such as, onions, green peppers, and ground red paprika (orölt pirospaprika). The red paprika is added in copious amounts as it not only gives a distinct color and flavor to the soup, but also plays an important role in creating the true consistency of the soup. Halászlé is always served with fresh, white bread. Pasta mixed with sour cream and cottage cheese (túrós csusza) is traditonally served as a main course following the Halászlé. There are two main types of fish soup (Halászlé) and each one is conencted to a town: (1) from along the Danube called Baja Fish soup (Bajai Halászlé). When making the Baja fish soup, the fish and the stock are cooked together and then thickened by adding long, wide strips of cooked pasta. (2) from the banks of the River Tisza is known as Szeged Fish soup (Szegedi Halászlé). What is special about the Szeged fish soup is its strong stock which is first made by passing a mixture of thoroughly cooked small fish, onions, and paprika through a sieve. The soup is made of this stock and served with big slices of cooked fishand Both towns are proud of their own soups and their Annual Fish soup cooking competitions became a popular festivals and atrract thousands of visitors yearly.