Glossary H
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.
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.
Hungarian Hot refers to one of the hottest chili peppers in the world beside Bhut Jolokia, Red Scotch Bonnet, Tabasco, etc.
Hungarian Hot chilli pepper comes from Hungary and can grow up to 6 inches in length and 2 inches in diameter. It is hottest when it is eaten raw. It matures from green to yellow to red, and when eaten in its yellow state it has a sweet, succulent taste.