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Hungary’s bitter herbal liqueur left a lasting impression after our dinner at Frici Papa. Here is what Unicum tastes like and how it is served.

A guide to Hungarian téliszalámi, from its winter name and white coating to the labels we saw while shopping in Budapest.

From ground spice to squeezable pepper cream: our guide to Hungarian paprika, heat labels and the jars and tubes we explored in Budapest.

Chicken in a creamy paprika sauce, with small nokedli dumplings alongside: what paprikás csirke is and how we found it at Frici Papa in Budapest.

Meat in a rich onion-and-paprika sauce: a guide to pörkölt, Hungarian menu terms and the red-wine beef with nokedli we would return for.

The soup in the red-handled pot and the beef beside the nokedli were two different dishes. Our guide to Hungarian goulash and pörkölt explains what to order.