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Hungarian Cuisine
The traditional Hungarian dishes are based on red pepper,
onion and cream. Although Hungarian cuisine is thought to be very
spicy, Hungarians usually use mild, sweet paprika to prepare their
dishes. So spiciness is more a matter of an individual cook’s
taste than a part of tradition. Pepper is not only an important
ingredient but also an attractive decoration and a side salad. It
is interesting that pepper only became a part of Hungarian cuisine
in XIX century. Previously it was treated as a spice of Turkish
origin.
Did you know that…?
- The Hungarian climate is favourable for fruit cultivation and
for grapes in particular.
Hungarian wines are popular worldwide. The most successful are: Tokaj,
red wine (Egri Bikaver) and light dessert wines (Debroi harslevelu)
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