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Borsikafű, sometimes called csombor, is added in Hungary to dishes made from potatoes, cabbage, mushrooms and beans. It is also used to flavor certain varieties of kolbász, wild game marinades, dips, mayonnaise, and vinegary cucumber. Some botanists believe that this spice was introduced to Europe by Hungarians in the 10th century.

For related information, see fűszer (spices) and fűszernövény (herbs).

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