hungarian tastes commercial alliance
DESCRIPTION
English infos of the Hungarian Tastes Commercial Alliance - MIKSZTRANSCRIPT
Hungarian Tastes Commercial Alliance
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SOUR MISSION
OUR MISSION
Magyar Ízek Kereskedelmi Szövetsége (Hungarian Tastes Commercial Alliance) was established to make our
gastro-culture internationally known by promoting quality Hungarian foods. We believe that we can contribute
to the well-being of our spirit and health, just as well as our national values and economy, and through our food,
we can make the whole world discover the taste of our culture.
Hungarian Tastes Commercial Alliance presently brings together nearly 200 Hungarian producers. Our trademark is a
guarantee for the consumer about the excellent quality of approximately 5000 Hungarian products. We organize our
own gastro-festivals in order to popularize Hungarian tastes, and we appear at international food expos and events as
well. One of our main objectives is to make our excellent products recognized beyond our frontiers, to encourage
health conscious nutrition and to make Hungarian food accessible all over the world.
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SMEAT PRODUCTS
MEAT PRODUCTS
Among the products of MIKSZ, besides traditional, quality Hungarian meat products (beef, pork, game, fish) one can
find a number of real specialties as well. Water-buffalo salami is considered as a real delicacy, the same way as all sorts
of foods produced from the meat of the famous Hungarian pig, the Mangalitza. The Mangalitza, due to the high fat
content of its flesh, is excellent for preparing roasts, steaks, salamis and cured hams.
We truly recommend our Hungarian grey beef products as well. Thanks to the exclusive circumstances under which
cattle are bred, the structure of grey beef is more favourable, its consistency is drier and more fibrous than regular
beef. Among traditional Hungarian fish foods, smoked trout, as a real curiosity, must be mentioned here.
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SDAIRY PRODUCTS, CHEESES
DAIRY PRODUCTS, CHEESES
Milk and various dairy products (yoghurt, kefir, cream, sour cream, cottage cheese, and cheese) have always been
present among the most important dishes of Hungarian peasants and shepherds, and they have remained an essential
part of our daily meals even today. Goat cheese, sheep cheese, cow milk cheese and their flavoured variants, as well
as smoked cheeses enjoy a great popularity in our country. The craft of cheese making is getting more and more
valued and highly regarded here as well, as a profession in gastronomy. Today, several small and middle-size farms
can be found throughout the country that produce excellent cheese.
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SJUICES, SYRUPS
JUICES, SYRUPS
Fruits grown in Hungary owe their special quality to the particular climate of the Carpathian Basin. In summer,
sunshine is hot but not searing. In winter, it characteristically snows, but there is no arctic freeze that would last
months. Rain falls, wind blows, it is warm and cold, but neither to an extent that would be harmful to fruit production.
This is why juices freshly pressed from 100% ripe, fresh, Hungarian fruit are world-class not only concerning their
physiological influences, but also their fresh, luscious taste. The same is true for our fruit syrups that are also made
from perfect Hungarian fruits, preserving the original taste of fresh fruit. The most popular Hungarian flavours are
definitely worth trying: elderflower, blueberry, raspberry, and sourcherry.
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SVEGETABLE CREAMS
VEGETABLE CREAMS
These days we experience a renaissance of vegetable creams produced from excellent Hungarian vegetables, such as
eggplant cream, celery cream, zucchini cream. These dishes are not at all novelties in Hungarian gastronomy, but due
to an increasing popularity in health-conscious dieting, they are being discovered by more and more households.
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SOILS, SPICES
OILS, SPICES
Vegetable oils are extremely healthy, either used for cooking or added to salads. One among them, namely pumpkin
seed oil, is a real Hungarian curiosity. Modern scientific research has proved that pumpkin seed oil can contribute to
the prevention and cure of a number of illnesses such as high cholesterol. Besides traditional cooking oils and pumpkin
oil, walnut oil as well can be found among our products.
Hungarian cuisine is without doubt the most spicy in Europe. Its most characteristic spice is the paprika, red pepper
ground into spice powder, that is an indispensable element of Hungarian dishes. Following the popular sweet and hot
paprika, black and white pepper, garlic, parsley and dill are the most popular spices. Apart from these traditional spices,
specialities, such as dried mushroom salt can also be tried by all those interested.
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SHONEYS, JAMS
HONEYS, JAMS
Beekeeping had been pursued by people inhabiting the territory of Hungary as early as preceding the time of the
Hungarian Conquest (9th century AD), and this craft was passed over to our ancestors as well. Though in the 17th
century apiculture was overshadowed by the increasing intensity of sugar refining, honey has recently started to retake
its rightful position in our diet. Today, it is considered as an essential element in a healthy diet.
Besides honey production, the craft of jam (lekvar) making as well has had long traditions in Hungary. Lekvar is one
of the typical Central-European preserves, prepared by cooking, with 100% fruit, and distinguished from jam by its
more homogenous consistency. Lekvar is still cooked in many households even today. The most characteristic ingre-
dients are plums or apricots.
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SWINES, CHAMPAGNES AND SPIRITS
WINES, CHAMPAGNES AND SPIRITS
Considering the size of its territory, Hungary boasts a unique selection of wines. Mediterranean style wines
(e.g. Kadarka from Villány), those of fresh, fruity character (e.g. Pinot gris from Badacsony), full-bodied wines high
in acid (e.g. Blaufränkisch from Sopron), and wines of a characteristic flavor (e.g. Somlói Juhfark – meaning sheep
tail – and Tokaji Aszú wines) are equally present. These days more and more talented, young winemakers attain
great success in international markets.
High quality wine making serves as a proper basis for champagne production, which has deep traditions in Hungary
as well. Pálinka, a Hungarian spirit produced by distilling fermented fruits, rightly deserves its fame. It has to be
prepared from fruits grown exclusively in Hungary, with 100% fruit content, and a minimum of 37.5% alcohol
content. The most popular types are made from plums, pears, apples and cherries.
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SHANDMADE CHOCOLATE
HANDMADE CHOCOLATE
Hungarian chocolate production boasts a long tradition. Still, the launch of top quality chocolate making has been
a development of the last decade. Since then, Hungarian chocolate producers have achieved more and more
serious results at international level as well. The task, although, was not at all easy. Many traveled abroad (to Belgium
and France) to acquire the know-how of the profession, sparing no expense and energy. When tasting their chocolate
compositions prepared from the finest ingredients, one must admit: it was worthwhile!
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SPICKLES
PICKLES
Pickled vegetables have a long history in the Hungarian art of cookery. They are not only delicious but also extremely
healthy. In autumn, and especially in the winter season, these delicacies long served as the most important sources
of vitamins and dietary minerals.
One of the most popular Hungarian pickles is “csalamádé” (mixed pickles) that is made from cabbage, cucumbers,
carrots, green tomatoes, green peppers, and onions. It must not be omitted when serving meat dishes. We must,
however, mention here fermented pickled cucumbers, pickled beetroot, and the world-famous fermented cabbage
from Vecsés as well.
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SPASTA
PASTA
In Hungary, owing to the local gastronomic traditions, primarily boiled pasta prepared with eggs have spread.
The quality of Hungarian pasta made with eggs is excellent, which is also due to the prominent quality of Hungarian
flour. Soft wheat, indigenous in the Carpathia Basin, has been used to improve grain quality in Europe.
The protein structure of the flour is further improved by the egg-white, while the golden color of the pasta is provided
by the yolk. Eggs enrich the pasta with valuable nutrients: vitamins, lecithin, iron and other dietary minerals.
The higher the egg content of a pasta, the better its cooking quality is.
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STRUFFLES, CAVIAR
TRUFFLES, CAVIAR
In Hungary the summer truffle (Tuber aestivum) is the most widespread type that is a delicious mushroom of a definite
character. A significant amount of winter truffles (Tuber brumale) grow here, as well as the rare and valuable white
truffle (Tuber magnatum) and the common sand truffle (Terfezia terfezoides). The latter is distinguished by its sweet
taste, and its significant occurence nowhere else in Europe but in Hungary.
Surprising though it may sound, quality caviar is also produced in Hungary. In Békés County, sturgeon breeding on
fish farms was started ten years ago, and by now, they have a market presence with a caviar considered excellent at
international level. Caviar produced in Hungary is gained from Siberian sturgeon, and in three years’ time, the fish farm
is ready to put on the market 2-3 tons of excellent quality caviar per year.
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