THE ROLE OF HERBS AND SPICES IN TURKISH CUISINE IN HUNGARY

Abstract

Abstract. This paper examines the role of herbs and spices in the cuisine of Turkish communities living in Hungary, with particular attention to processes of cultural continuity, adaptation, and substitution. Based on ethnographic observation, informal interviews, and ethnobotanical literature, the study analyses how traditional Turkish culinary practices are maintained or modified in a Central European context. Special emphasis is placed on the acquisition of raw materials, the use of ethnic grocery stores, and the interaction between Turkish and Hungarian gastronomic traditions. The findings demonstrate that herbs and spices function not only as flavouring agents but also as cultural markers that contribute to the preservation of identity within migrant communities. While certain adaptations occur due to availability and local taste preferences, the core structure of Turkish gastronomy remains remarkably stable. The study contributes to the understanding of migrant foodways and highlights the ethnobotanical significance of everyday culinary practices.