Every civilization in the Known World has its own cuisine, and much of the
difference in these cuisines lies in the seasonings that they employ. This
document lists and describes such seasonings, but be aware that your character
may not know all of them - for example, an Allanak noble will probably have
no clue what sort of dishes are customary for a desert elf tribe, and vice
In the hands of a skilled cook, seasonings can make a dish even tastier, but
a dish can also easily be rendered unpalatable if the wrong seasoning is applied.
- Aentho: This creamy white paste is highly pungent, giving food
a faintly bitter aftertaste. Some claim it to be an aphrodisiac, despite
its effect on the breath of the consumer.
- Ocotillo powder: Made from dried and powdered ocotillo bulbs,
this seasoning has a sour oniony flavor beloved by southerners.
- Yellow salt: Harvested from the Salt Flats, this is perhaps the
most commonly used seasoning in Allanak, giving dishes a gritty, earthy
- Sour cactus powder: This greenish yellow powder is used to flavor meaty
dishes, giving them a piercing, sour taste that is enjoyed by those used
- Boptri root: These sticks of root powder have a pleasing peppery and
coffee flavor and are manufactured by the Larati tribe.
- Shailoti flakes: Made from shailoti peppers originally produced
by the Tan Muark, these dry yellow flakes give food a burning heat.
Red Storm and Red Storm East:
- Gahtle: The potent, hearty odor of this drab yellow powder
is an acquired taste, although it does not combine well with sweets.
- Nemik: This shredded fungus has a taste in which sweet and
tart mingle, although some dislike its grainy texture.
- Citrada: (Blackwing) Flavors of citrus and pepper mingle together
in these flakes of yellow pepper.
- Facebiter: (Blackwing) Composed of dried roots and powdered insects, this
seasoning gives food a bitter, spicy flavor.
- Stonedust: (Blackwing) This speckled grit is harvested from salt licks,
giving food a salty, mineral taste.
- Waterbalm: (Blackwing) This bland, oily powder is mainly used to season burned
or rotten food in order to make it edible.
- Blacksweet: (Tan Muark) This mixture of coffee and honey is rarely appreciated
by those outside the tribe, although most Tan Muark swear by its effect on
otherwise bland food.
- Cinjal paste: (Arabet) This melange of mashed peppers and spices gives
food an intense, eye-watering spiciness.
- Honey crystals: (Tan Muark) The process of creating crystalized kank honey
is unknown by most, but the Tan Muark use the sweet result to flavor many
- Pepper flakes: (Tan Muark) Flakes of pepper help lend Tan Muark food its
- Salt and cactus blend: (Al Seik) This blend of salt crystals and dried
cactus flakes gives food an aromatic, salty savor.
- Yam paste: (Tan Muark) Sweet and fruity, this thick orange paste lends
a savor to many dishes.
- Escru cream: This thickened cream adds a savor to many fruit dishes.
- Ginka sauce: Produced by House Kurac, this sweet red syrup made from
ripe ginka fruit has a lush sweetness enjoyed by those that can afford it.
- Hahsash: This mixture of dried mushrooms and roots gives many dishes
a sharp, earthy flavor.
- Quaw: The tiny purple worms used in making quaw are only known to flourish in deep
tunnels within the mantis
territories. Only a handful of the wealthiest nobles have ever heard
of, much less tasted, them. Improperly used the small worms quickly
die off, thereby poisoning the food, often with painful and fatal results.
As such, only the best of chefs employ these seasonings, and their use is
considered something of a test of courage to partake in.
- Tembotooth: Beloved by northlanders, this powdered herb gives
dishes a warm pepper and anise flavor.
- Ternak: The soft white flakes of dried and powdered ternak root
give many northern dishes a tangy bite.
Submitted by Sanvean. Seasonings were originally
coded by Gesht.
© 2005 Armageddon MUD. All rights reserved.