Looking for herbs and spices that start with H? This handy alphabet guide covers familiar favourites, cupboard-friendly blends and a few lesser-known ingredients you might spot in world food shops or recipe books.

Some of these are everyday supermarket buys, such as horseradish and harissa. Others, like huacatay or hoja santa, are more specialist but well worth knowing about if you enjoy cooking Mexican, Peruvian, Middle Eastern, Indian or Georgian-inspired food at home.

As always with Reduced Grub, the focus is practical: what they taste like, how to use them, what to swap in if you cannot find them, and how to avoid wasting money on jars that sit untouched at the back of the cupboard.

Quick List of Herbs and Spices That Start With H

Herbs and Spices Beginning With H

Habanero Chilli

Habanero chilli is a small, fiery chilli with a fruity flavour underneath the heat. It is much hotter than a standard red chilli, so a little goes a long way.

You can use habanero fresh, dried, powdered or in hot sauce. It works particularly well in Caribbean-style marinades, mango salsa, chilli sauces, jerk-style seasoning and spicy stews.

Money-saving tip: if you buy a pack of fresh habaneros and only need one, freeze the rest whole. You can grate or finely chop them from frozen. Wear gloves if you are sensitive to chilli heat, and avoid touching your eyes.

Easy substitute: Scotch bonnet is the closest common swap, though it is also very hot. For less heat, use a standard red chilli plus a pinch of chilli flakes.

Harissa

Harissa is a North African chilli paste or dry spice blend usually made with chillies, garlic, cumin, coriander, caraway and oil. It has heat, smokiness and warmth rather than just blunt chilli burn.

It is brilliant stirred into tinned tomato soup, lentil stew, couscous, roasted carrots, chickpeas or yoghurt for a quick dip. A spoonful of harissa can make a very plain tray of cheap vegetables taste far more exciting.

• Mix with yoghurt for a quick marinade.
• Stir into mayonnaise for spicy sandwiches.
• Add to beans, lentils or chickpeas for a budget dinner.
• Rub onto chicken thighs before roasting.

Budget note: paste is convenient, but dry harissa seasoning often lasts longer. If you use it rarely, the dry blend may be better value.

Hawaij

Hawaij is a Yemeni spice blend, and there are two common styles. One is savoury, often containing cumin, coriander, turmeric, black pepper, cardamom and cloves. The other is a sweet, warming blend used for coffee and baking, with spices such as ginger, cinnamon, cardamom and cloves.

The savoury version is lovely in soups, rice dishes, chicken, lentils and slow-cooked stews. The sweet version can be added to coffee, hot chocolate, porridge, banana bread or rice pudding.

Make-do swap: for a savoury hawaij-style flavour, mix cumin, coriander, turmeric and black pepper. For a sweet version, try cinnamon, ginger and cardamom.

Herbes de Provence

Herbes de Provence is a dried French herb blend. The exact mix varies, but it commonly includes thyme, rosemary, oregano, marjoram and sometimes savoury, basil, fennel seed or lavender.

It is one of the more useful dried herb blends to keep in the cupboard because it suits so many affordable meals. Sprinkle it over roast potatoes, courgettes, peppers, chicken legs, tomato pasta sauce or homemade pizza.

Money-saving tip: if you already have thyme, rosemary and oregano, you probably do not need to buy a separate jar. Mix your own and keep it in a small labelled jar.

Hibiscus

Hibiscus is usually sold as dried deep red flower pieces. It has a sharp, cranberry-like flavour and creates a gorgeous ruby-coloured drink when steeped in hot water.

It is popular in herbal teas, iced drinks, syrups, jams, sauces and desserts. You can simmer dried hibiscus with sugar and water to make a simple syrup for lemonade, cocktails, mocktails or drizzling over yoghurt.

Practical tip: hibiscus is tart, so taste before adding lots. If a recipe asks for cranberry, rosehip or sour cherry notes, hibiscus may work as a thrifty substitute in drinks and sauces.

Hing

Hing is another name for asafoetida, a powerful spice used in Indian cooking. It smells very strong in the jar, but when cooked in oil it becomes savoury, oniony and garlicky.

It is especially useful in lentil dishes, dal, chickpea curries, potato curries and vegetable stir-fries. You only need a tiny pinch, so one small pot lasts ages.

How to use it: add a pinch to hot oil at the start of cooking, often alongside cumin or mustard seeds. Do not spoon it in generously like curry powder; it is much more intense.

Shopping note: many hing powders are blended with flour or starch, and some contain wheat. Check the label if you need gluten-free ingredients.

Holy Basil

Holy basil, also known as tulsi, is an aromatic herb with clove, mint and pepper notes. It is not the same as sweet basil, though both are fragrant leafy herbs.

Holy basil is often used as a herbal tea, but it can also flavour broths, stir-fries and Thai-inspired dishes. Fresh holy basil can be harder to find in the UK than standard basil, but dried tulsi tea is more widely available.

Substitute: Thai basil is a better swap than Italian basil if you are cooking savoury dishes, because it has a spicier anise-like aroma.

Honeybush

Honeybush is a South African herbal tea ingredient with a naturally sweet, honey-like aroma. It is not a spice in the traditional sense, but it is used as a flavouring herb, especially in drinks and desserts.

Try it as a caffeine-free hot drink, or steep it in milk for custard, rice pudding or porridge. It pairs well with vanilla, cinnamon, citrus and ginger.

Money-saving idea: if you are trying to cut down on sugary drinks, a naturally sweet herbal infusion such as honeybush can feel more satisfying than plain hot water.

Hoja Santa

Hoja santa is a large Mexican herb leaf with a distinctive flavour often described as peppery, aniseed-like and slightly eucalyptus-like. It is used to wrap fish, flavour sauces and add depth to tamales and soups.

It is not a typical UK supermarket herb, but you may come across it in specialist Mexican shops or online. Fresh leaves are the most useful, though dried hoja santa is sometimes available.

Substitute: there is no perfect swap, but a mixture of fresh coriander, a little tarragon and a tiny pinch of black pepper can give a gentle herbal-anise note.

Horehound

Horehound is a bitter herb from the mint family. It is best known as a traditional flavouring for old-fashioned sweets and herbal teas.

It has a strong, medicinal bitterness, so it is not something most people would scatter over dinner. Use it sparingly in infusions, syrups or homemade sweets if you enjoy bitter herbal flavours.

Practical tip: buy a small amount first. Horehound is quite distinctive, and it is not a daily-use herb for most kitchens.

Horseradish

Horseradish is a pungent root with a sharp heat that hits the nose more than the tongue. In the UK, it is best known as horseradish sauce served with roast beef, but it can do far more than sit next to Sunday lunch.

Stir prepared horseradish into mashed potato, coleslaw, potato salad, crème fraîche, smoked mackerel pâté or beetroot salad. It is also excellent in a sandwich with leftover beef or ham.

• Fresh root: punchier and more flexible, but can be harder to use up.
• Jarred sauce: convenient, milder and easy to keep in the fridge.
• Creamed horseradish: good for sauces, dips and sandwiches.

Waste-saving tip: if you buy fresh horseradish root, grate what you need and freeze the rest in small pieces.

Huacatay

Huacatay, also called Peruvian black mint, is a South American herb with a bold flavour somewhere between mint, basil, coriander and tarragon. It is used in Peruvian sauces, stews and potato dishes.

In the UK, you are most likely to find it as a jarred paste in Latin American food shops or online. It is a key ingredient in Peruvian green sauce, often blended with chillies, garlic, lime, oil and cheese or mayonnaise.

Substitute: try a mix of fresh mint, coriander and basil. It will not be identical, but it gives a fresh green flavour.

Hyssop

Hyssop is a robust herb with minty, floral and slightly bitter notes. It has been used in herbal teas, liqueurs, stews and meat dishes.

Because it is strong, it is best used sparingly. It can work with lamb, beans, rich stews and roasted vegetables, particularly when balanced with lemon or garlic.

Budget advice: unless you have a specific recipe in mind, do not buy a large bag. Hyssop is interesting, but not as versatile as thyme, parsley or rosemary.

Hops

Hops are the flowers used to give beer its bitterness and aroma. They are not a standard cooking spice, but they can be used carefully as a bitter herbal flavouring.

Some cooks use hops in syrups, bread, marinades or pickles, but they can become unpleasantly bitter if overdone. If you are curious, start with a tiny amount.

Important note: hops are not suitable for every household, and they should not be given to dogs. Keep them stored safely away from pets.

Best Budget Buys From the H List

If you are building a spice rack on a budget, some H herbs and spices are more useful than others. For most UK home cooks, the best-value choices are:

• Harissa: adds instant flavour to cheap staples such as chickpeas, lentils, carrots and potatoes.
• Herbes de Provence: useful for roast dinners, traybakes, pasta sauces and soups.
• Horseradish: great for using up roast meat, smoked fish, potatoes and sandwich fillings.
• Hing: excellent value if you cook lentils, beans or Indian-style vegetarian food.
• Hibiscus: good for homemade drinks and syrups if you enjoy tart, fruity flavours.

How to Store Herbs and Spices So They Last

Herbs and spices do not usually spoil quickly in the way fresh food does, but they do lose aroma and flavour over time. Good storage helps you get your money’s worth.

• Keep dried herbs and spices in airtight jars or packets.
• Store them away from heat, steam and direct sunlight.
• Do not shake jars directly over a steaming pan, as moisture can get inside.
• Label homemade blends with the name and date.
• Smell before using; if there is barely any aroma, the flavour will be weak too.

Fresh herbs should be washed when needed, patted dry and kept chilled. Some soft herbs last better wrapped loosely in damp kitchen paper inside a container. Hardy herbs can often be frozen, especially if you plan to cook with them rather than use them raw.

Cheap Substitutes for Hard-to-Find H Herbs and Spices

How to Use Up Herbs and Spices That Start With H

If you have bought something for one recipe and now have half a jar left, try these simple ideas before it gets forgotten.

• Harissa: mix into baked beans, soup, hummus or roasted vegetables.
• Herbes de Provence: add to breadcrumbs for a savoury topping on pasta bakes.
• Hibiscus: make iced tea with lemon and a little sugar or honey.
• Horseradish: stir into mashed potato or a tuna mayo jacket potato filling.
• Hing: add a pinch to lentil soup or chickpea curry.
• Hawaij: use the savoury blend in rice, or the sweet blend in porridge.
• Holy basil: brew as tea or add to a quick noodle broth.

FAQs About Herbs and Spices That Start With H

What are common herbs and spices that start with H?

Common examples include harissa, horseradish, herbes de Provence, hibiscus, habanero chilli, hing, holy basil, hawaij and hyssop. Some are true herbs or spices, while others are spice blends, roots or edible flowers used for flavouring.

Is horseradish a herb or a spice?

Horseradish is a root vegetable used as a pungent seasoning. It is not a herb in the leafy sense, but it is often grouped with spices and condiments because it is used to add strong flavour to food.

Is harissa a spice?

Harissa can be a spice blend or a chilli paste, depending on how it is sold. Dry harissa is used like a seasoning, while harissa paste usually contains oil and can be stirred directly into sauces, marinades and dips.

What spice beginning with H is used in Indian cooking?

Hing, also called asafoetida, is used in Indian cooking. It has a very strong smell before cooking, but a tiny pinch fried in oil gives dishes an oniony, garlicky savouriness.

Which H herb is good for tea?

Hibiscus, honeybush, holy basil and hyssop are all used in herbal teas. Hibiscus is tart and fruity, honeybush is naturally sweet, holy basil is aromatic, and hyssop is stronger and more bitter.

What is the cheapest H spice to keep at home?

For everyday cooking, herbes de Provence, harissa and hing can be very good value because you only need small amounts to add plenty of flavour. The best choice depends on what you cook most often.

Can I make my own herbes de Provence?

Yes. Mix dried thyme, rosemary, oregano and marjoram if you have them. You can add a little dried basil, savoury or fennel seed too. Making your own is a good way to use up dried herbs already in the cupboard.

Are dried herbs as good as fresh herbs?

It depends on the dish. Dried herbs are handy for soups, stews, sauces and traybakes because they have time to soften and release flavour. Fresh herbs are usually better for salads, garnishes and quick dishes where you want a bright flavour.