Glossary H

The food glossary +++ 'Halo-Halo', 'Hiwas', 'Hard'
Halászlé which is known as Fisherman's soup refers to Hungarian hot and spicy, river fish soup made with freshwater fish and paprika. Halászlé is a local Hungarian speciality which is prepared with hot paprika and carp fish. Halászlé is particularly known in the Danube and Tisza river regions of Hungary. Some considered Halászlé as one of the top foods from Hungary. There are many variants of the Hungarian fish soup and two (2) known variants are the Bajai Fish Soup and the Szegedi Fish Soup As you probably know there are two big rivers flow across Hungary, these are the Danube (Duna) and Tisza. Both river regions have its own style of making Fish soup. Bajai Fish soup originates from the town Baja by the river of Danube, and guess what: Szegedi Fish soup comes from Szeged, which is the main town of the river Tisza region. The main difference between these two fish soups is that we put noodles into the soup if we cook in Bajai style. That's all. Of course next to these two main trends every family has its own style of cooking this superb soup; therefore I'm sure that lots of people could have totally different ideas about fish soup cooking than mine.

Hongo Paccu refers Mushroom in Peru.

Huacatay refers to "Black mint", a herb with strong flavor and odor which is frequently used in Arequipa, Peru and other mountainous areas in Peru in general.

Hawajat refers to a very common spice used in Yemen which a mixture of turmeric, black pepper, cumin, coriander and cardamom. Hawajat is added to almost all kinds of Yemeni dishes. "The Yemenite cuisine is simple, even austere, and low in fat with flavors coming not from fat or sugar (there is relatively little meat or dairy, and few sweets) but from abundant spicing.

Hungaricums refers to those unique Hungarian products, specialties, and many others which you can not find anywhere else in the world except in Hungary examples of Hungaricums are hungarian paprika and pick salami

Harelka is the Belarussian name of Vodka. Harelka was traditionally made in Belarus from rye malt, but nowadays it is also produced from grains or potatoes. The most popular type of Harelka is Pertsivka which is an 80% proof Vodka that is sold with spicy peppers in the bottle, which are said to make it even more spicy. Flavored Vodkas which are also available in Belarus are fruit Nalyvkas, such as the raspberry malynivka, strawberry tertukha, gooseberry agrusivka, plum slyvyanka, cranberry kalynivka, lemon tsytrynivka and vyshnivka, which is made from cherries. They usually mature for a few months after which the fruit content is separated from the alcohol and the drink can be bottled. The best known brands of Vodka in Belarus include: Akvadiv, Belaya Rus, Charodei, Kristall, Leader, Minskaya Kristall Vodka, Old Warrior, Dva Busly and Vodoley. Home-distilled Vodkas are also produced in the country, namely Moonshine and Samyhon.