Spices
Hungarian food is often spicy, due to the common use of hot paprika. Sweet (mild) paprika is also common. Additionally, the combination of paprika, lard and yellow onions is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl.
In addition to various kinds of paprika and onions (raw, sweated, seared, browned or caramelized), other common flavor components include:
- Almonds and Almond oil/extract
- Anise
- Basil
- Bay leaf
- Black peppercorn
- Caraway
- Chervil
- Chives
- Cinnamon
- Cloves
- Coriander
- Dill
- Garlic
- Horseradish
- Juniper berries
- Lemon juice and peel
- Lovage
- Mace
- Marjoram
- Mustard (prepared and seeds)
- Oregano
- Parsley
- Poppy seeds
- Rosemary
- Safflower
- Savory
- Tarragon
- Thyme and creeping thyme
- Vanilla
- Vinegar (white and cider)
- White peppercorn
Read more about this topic: Hungarian Cuisine
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—Walter Benjamin (1892–1940)
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And mix
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Continuing her part
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—Zora Neale Hurston (1891–1960)