A Hungarian gastronomy icon — capsanthin, capsorubin, and a carotenoid matrix from sweet to mildly hot rose paprika.
hungarian-gastronomy
Chapters
- Algae7
- Bee products3
- Beef liver1
- Belsőségek (állati eredetű mikrotápanyag-koncentrátumok1
- Beverages (polyphenol / live cultures13
- Bone broth / collagen3
- Cacao1
- Dried fruits / natural sweeteners4
- Eggs4
- Fermentált zöldségek / italok6
- Fermented dairy3
- Fermented foods (plant12
- Fiber supplements9
- Fish / seafood13
- Friss gyümölcsök3
- Fruits (fresh30
- Gabonák és pszeudocereáliák4
- Grains / Pseudocereals21
- Italok (tea, kávé, gyógynövény-italok2
- Legumes7
- Mushrooms9
- Nuts and seeds15
- Oils / fats12
- Spices35
- Sprouts5
- Tejtermékek (élő kultúrákkal7
- Vegetables and root vegetables27
- Yeasts2
Recent Posts
- XV. 35. Asafoetida (Hing) 04 Jun 2026
- XV. 33. Bay Leaf 04 Jun 2026
- XXII. 1. Beef Liver (pasture-raised) 04 Jun 2026
- XV. 32. Vanilla 04 Jun 2026
- XV. 34. Paprika (Hungarian Spice) 04 Jun 2026
Tags
akkermansia
algae
ancient-wheat
anthocyanin
anti-inflammatory
antioxidant
beverage
blood-pressure
bone
bone-health
butyrate
cardiovascular
cholesterol
cognitive-support
constipation
diabetes
digestion
fermented
fiber
fish
fodmap
fodmap
fruit
gluten-free
glycemic-control
grain
ibs
immunomodulation
inflammation
lacto
leafy-green
legume
microbiome
mushroom
nuts
oil
polyphenol
prebiotic
probiotic
protein-source
seeds
spice
sprout
vegetable
vitamin-d-source