FOOD - Sauces, Condiments, and Spices

Judy's so-far-brief notes for this compilation/overview, so that she can pick up this entry after she gets to Canada (this week, people!)

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SAUCES & GRAVIES

Fleet-Wheet Broth
Fleet-wheat is a merchant's name given to a concoction of sun-dried wheat kernels, dried and powdered taenish stock and various dried pulses, herbs and seasonings, usually including chopped dried basiloc, pfepper and seasalt. Upon preparation, the dried mixture is added to boiled water, creating a filing broth-like meal. As it is quick, cheap and easy to prepare, Fleet-Wheat has become a favourite amongst those who are light of pocket and culinary talent.

Mushroom Gravy
An orcen receipt, containing mostly mushrooms ( xx, yy, zz) and ale, thickened with grated old bread or mashed tuberroots. It is often served with Tlor Zidj, or Blood Sausage.

Taenish Gravy
The classic delicious poultry-based gravy, a light yellowish-brown in colour, made from the drippings and giblets of a roasted taenish

Djelhee / Jhelhee / Djelji / Chilhee / Jilhee / etc.
A spicy concoction of onn or other beans, kraggi sap, finely chopped or ground meat, and weeproots.

AISE (AISE SALAD CREAM, AISSAUCE, MYONN’S AISE)
A special sauce from the Kitchens of Lorehold, by head cook Hubert Greengrove. This sauce is good with boiled eyren, with lopstere or indeed any white fish, with any salats or cold greens, and even with apples.

TRUPHULL BUTTER
A combination of finely chopped truphull and Strata butter used as a spread on golden rain bread, or baked tuberroots.

Soured Cream

Stratan Frothed Cream
Opulently yellow, spiced with exotic herbs and sweetened with malisehoney, this thick bubbled froth, like a wisp of a sunset cloud, complements pies and cobblers beautifully...

CONDIMENTS

Ch’utni
A spicy paste known as Ch'utni is served with many orcen meals. Made from Meldarapples, Doch nuts, Vinagre and Kragghi sap, each orcen cook seems to have their own preferred mixture, more meldarapples for sweetness, or more kragghi sap for spice.

Lythebel Chutney
Believed to be a milder, human (or should we say ‘humane’?) version of the orcen “Ch’utni”, this sweet/sour sauce is usually made with fresh lythebels or mithatoes, vinagre, dried grapes, cinna, meldarapples, and the like. Other fruits such as peaches, fresh grapes, assorted berries, and the like are often pickled in a similar fashion, with the predominant ingredient giving the chutney its name.

Moorgall
A dwarven condiment

HERBS & SPICES

Savory:

squillpowder/shelfung spice
basiloc
pfeffer grass
peppercorn
seasalt
ash-salt
Trumpuk
kragghi sap (very hot and peppery, a rich red spicy sap)
jeraflame oil
bittersweet spice (purplish, bitter-flavoured, good on fish - possibly similar to dill?)
Nah'spice - leaves from the Sipping Bush - "spicy, faintly smoky, savory tang, complementing mithatoes, lythebells, taenish meat and sausages"
carathien spice (?)

Sweet:
cinna powder / cinnabark
malise honey
foridite (sugary)
Crystalbean (similar to foridite)
lavano (a fragrant vanilla taste)
Khmeen seeds / khmeen oil (slightly rough gingery-flavored)
rosemint (leaves are aromatically minty)
kell-pip powder (used by the Brownies)
sweetsip nectar
fragrans (earthy, spicy, nutmeg-scented)
Rik’tyan Flower Powder (sweet, yet tart - similar to kitraure or citrus peel?)
Dalferpea Spice (dried ground dalferia peas - fragrant)
dried Terirais berries (possibly a tart cranberry flavour)
Clouddust - ground Skyweed berry seeds, similar to lavano and vanilla

Parpalm Sap is juicy and faintly sweet, with a distinctive tangy, smoky flavour which is difficult to describe but almost addictively delicious. One sailor says: “It minded me most of those nuts me old innkeep mate used ter roast on the hearth and then toss wi’ foridite. But sharper, eh, mebbe with a sprinkle o’ citron or the like? “ It can be used to cook with, as one might use water, juice, cha’ah, or stock, and flavours food most delectably.