Moravian cuisine

Moravian cuisine (Czech: Moravská kuchyně, German: Mährische Küche, Polish: Kuchnia morawska) encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic (eastern part) and historically belongs to the Moravia, former historical country in Central Europe.

Today, it is often perceived as an integral part of Czech cuisine, to which it has over the last century been artificially accommodated and mixed.

Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.

[1][2] Moravian cuisine includes many pork and poultry meat and knödel dishes (koláčky, gulivary, pěry), and often uses flour,[3] in the south many vegetables and fruits such as plums.

The dominant spices are caraway, marjoram, onion (the local variety), garlic (the local variety), and to a lesser extent also thyme,[6] parsley, rosemary, saffron, ramson/wild garlic/bear's garlic, satureja, garden cress, mugwort, and chives, which have been planted and cultivated for many centuries (they were originally Mediterranean herbs).