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Thenational symbols of Hungary are flags,icons or cultural expressions that are emblematic, representative or otherwise characteristic ofHungary orHungarian culture. The highly valued special Hungarian products and symbols are calledHungaricum orHunnerisms.[1]
Theflag of Hungary is a horizontaltricolor of red, white and green. The coat of arms of theÁrpád dynasty is also popular.
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Almost a fifth of the country is forested, however only 10 percent is natural forest.[2] Hungary is home to some 2,200 flowering plant species and, because of its topography and transitional climate, many of them are not normally found at this latitude. Much of the flora in the Villány andMecsek Hills in Southern Transdanubia, for example, is usually seen only around theMediterranean Sea.[2] On the southern Szársomlyó Hill of theVillány Mountains, the formerly unknownColchicum hungaricum (Hungarian Crocus) was found and botanically described in 1867 by the Hungarian botanist Viktor Janka. This is the earliest [native?] Hungarian flower to bloom.
Thesaline Hortobágy region on theEastern Plain has many plants normally found on the seashore, and theNyírség area is famous for meadow flowers. TheGemenc forest on theDanube River nearSzekszárd, theLittle Balaton in the center ofTransdanubia, and theTisza River backwater east ofKecskemét are important wetlands.[2] Most of the trees in the nation's forests are deciduous beech, oak, and birch, and a small percentage are fir. Since the 14th century, over 250 new plants have colonized Hungary, of which almost 70 are considered invasive.[2] Many such plants are perennial herbs that have slowly extirpated some native flora.[2]
Historically, Hungary was the second largest supplier ofpaprika to the United States,[3] despite the spice not being a product of a Hungarian native plant.Hungarian paprika has a distinctive flavor and is in great demand in Europe where it is used as a spice rather than as a coloring agent.[3]
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"Himnusz" was adopted in the 19th century and the firststanza is sung at official ceremonies. The words were written byFerenc Kölcsey, a nationally renowned poet in 1823, and its currently officially recognised musical setting was composed by romantic composerFerenc Erkel in 1844, although other, lesser known musical versions exist.
The traditional Hungarian dishes abound in piquant flavors and aromas.[4] Dishes are flavorful, spicy and often rather heavy. Flavors of Hungarian dishes are based on centuries-old traditions in spicing and preparation methods.[4] The exquisite ingredients are produced by local agricultural and husbandry. Paprika, onion and garlic are to be found everywhere. In theMiddle Ages the fish soup was the most popular and the most lovely fishmeal in Hungary.[4] A cookery book from 1860 contains 400 fish recipes.[4] The most well-known specialities of Hungarian cuisine such asgoulash soup, the different varieties of stew andpaprikás are red with paprika.[4]
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