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Gyömbér (“DJUM-BEHR”) today is not a typical Hungarian spice, despite it being very popular in the past, mainly in the Middle Ages, when it was used to flavor fish and wild meat. Some Hungarians add a piece of ginger to chicken soup, and it is also used in cakes and pálinka. It can also be used for making the non-alcoholic beverage gyömbérsör (ginger beer).

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

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