#fig fruit varieties

[philoldendronindoor]

Fig

The fig tree originated from Mediterranean countries. Turkey is considered a major producer of Fig. These plants are grown in warmer regions. It is also possible to grow in temperate regions with proper indoor temperatures.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Fig varieties

There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Black Mission Fig

 This fig fruit variety is one of the most commonly grown varieties in the world. The size of the fruit is about 3-5 cm. Initially, the skin seems to be green in color. After ripening it will change to purple or else brown in colour.

Fig seed

 There are more than 1000 seeds found in a fig fruit. Seeds are produced from a single blossom.

Germination

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

Soil

Fig prefers to grow mostly in moisture and well-drained soil. Application of Bio-NPK results around the plants results in good yield.

[philodendronleaves]

Fig

The fig tree originated from Mediterranean countries. Turkey is considered a major producer of Fig. These plants are grown in warmer regions. It is also possible to grow in temperate regions with proper indoor temperatures.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Fig varieties

There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Black Mission Fig

 This fig fruit variety is one of the most commonly grown varieties in the world. The size of the fruit is about 3-5 cm. Initially, the skin seems to be green in color. After ripening it will change to purple or else brown in colour.

Fig seed

 There are more than 1000 seeds found in a fig fruit. Seeds are produced from a single blossom.

Germination

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

[phildendron]

Fig

The fig tree originated from Mediterranean countries. Turkey is considered a major producer of Fig. These plants are grown in warmer regions. It is also possible to grow in temperate regions with proper indoor temperatures.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Fig varieties

There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Black Mission Fig

 This fig fruit variety is one of the most commonly grown varieties in the world. The size of the fruit is about 3-5 cm. Initially, the skin seems to be green in color. After ripening it will change to purple or else brown in colour.

Fig seed 

There are more than 1000 seeds found in a fig fruit. Seeds are produced from a single blossom.

Germination

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

Fig Benefits

Figs are commonly rich in antioxidants which will reduce free radicals.

And also rich in potassium which regulates blood pressure levels.

Taking this fruit in every meal will regulate our body weight because fig is highly rich in fiber.

Figs are highly rich in vitamin A which helps in good vision.

The dried figs leaf is majorly used for diabetes, some skin conditions like vitiligo, & allergies.

Not only this dried figs are rich in anti-oxidants

And the fig benefits are more & essential for our daily life.

[philodendronplant]

Fig

Fig

The fig tree originated from Mediterranean countries. Turkey is considered a major producer of Fig. These plants are grown in warmer regions. It is also possible to grow in temperate regions with proper indoor temperatures.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Fig varieties

There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Black Mission Fig

 This fig fruit variety is one of the most commonly grown varieties in the world. The size of the fruit is about 3-5 cm. Initially, the skin seems to be green in color. After ripening it will change to purple or else brown in colour.

Fig seed

 There are more than 1000 seeds found in a fig fruit. Seeds are produced from a single blossom.

Germination

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

Soil

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

Irrigation

Drip irrigation is the most suitable irrigation for fig trees. A plant requires at least 13-15 liters of water a day.

Sunlight

 This plant requires 6-8 hours of direct sunlight. Less amount of sunlight will produce less amount of fruits.

Planting tips

In summer trees should remain in full sun and never forget to add nitrogen fertilizer every 4 weeks. And during winter tend to move the plant to an indoor area with moist soil.

Pruning

In the first year of growth the upward portion trimmed to 50 percent. And so it will grow into a stout and large trunk.

Fertilizer

Application of good organic manure or vermicomposting monthly once around the plant.

Transplanting

Only two smaller leaves should remain above the pot. After transplanting the cuttings should remain in moist soil.

Maturity indices of fig

When the fruits become soft in nature it is the right time to identify their maturity and the neck region will become wilt. If we pick the fruit before its maturity, there is a high chance of the possibility for latex to discharge. Based on the variety of plants the color will change accordingly to its maturity rate. Black mission figs should remain dark purple and calimyrna figs should remain light yellow in color to find their maturity stage.

Harvesting time

 Based on weather conditions harvest time varies. In, summer time we can expect a harvest at two times. One in June month and another one in August

Fig Benefits

Figs are commonly rich in antioxidants which will reduce free radicals.

And also rich in potassium which regulates blood pressure levels.

Taking this fruit in every meal will regulate our body weight because fig is highly rich in fiber.

Figs are highly rich in vitamin A which helps in good vision.

The dried figs leaf is majorly used for diabetes, some skin conditions like vitiligo, & allergies.

Not only this dried figs are rich in anti-oxidants

[shadowkira]

There's my high nature fact for the night. 😳

[remember-redbeard]

It’s sunny & warm enough to be in short sleeves today. I cleaned my room did all the dishes swept the front stairs watered the plants did laundry went to the farmers market bought too many oranges (then ate too many oranges) played music full volume & sang along bc no one else is home. Yesterday I walked to the beach & in the wet sand until I got blisters. I found 2 big sand dollars and put them on the steps to dry out. Now I’m barefoot and bare shouldered with all the windows open & my neighbor is playing guitar & it’s coming through the walls & I think actually everything might be alright!!!!

[thestarmaker]

Got fig jam for the first time ever and. Yeah I get why it's like one of the foods of the gods or whatever

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[moonkissed-reverence]

Elain & Azriel visit the Summer Court

An Elriel one-shot

A dreamy tryst at the sea…

Writers note: I’m dipping my toes in the waters of fanfic inspired by Elriel. Just for fun. This is my first ever, I hope you enjoy. 🩷

The sky was filled with puffs of salt kissed clouds billowing above the turquoise sea.

Elain brought a basket of fresh fruits, a variety of cheeses, crackers & a bottle of rosé that she procured from the local market that morning. They enjoyed the refreshments while lounging lazily on a blanket on the sand. Azriel feeding Elain bites of cheese, Elain feeding Azriel figs while they both sipped the chilled wine.

“This is the most perfect day”, Elain sighed joyously, tossing her head back, feeling the ocean breeze through the waves of her golden brown locks.

Azriel bathed in the sight of her glistening in the sunlight, she was radiant. His attention pulled her gaze to him. She tilted her head to the side in wonder, but his look told her he was feeling exactly as she. Lovestruck. His stunning beauty, his golden skin glowing under the sun, his dark curls damp with salt water, hazel eyes bright and piercing.

“Every day with you is a perfect day”, he finally said, pulling her in close, kissing her temple. She turned into him finding his lips, kissing him gently while slowly falling back on the blanket. Azriel ran his thumb over the plush of her lips, running his scarred hands down the delicate curves of her body before rolling her onto him. She lay atop him, exploring his features, tracing his cheekbones and marking the planes of his face, admiring his god-like beauty.

It felt so good to share their affection out in the open without the worry of being caught and they were determined to enjoy this day in each other’s arms.

The sun eventually began to set, the sky turning shades of purple and pink, its reflection glowing upon the sea. Elain ran into the ocean, twirling and splashing about. “Come Azriel, come swim with me!”, she cried out joyously, laughing and spinning through the water. As Azriel gracefully strolled towards her, she ran to him grabbing his hands and pulling him behind her into the sparkling waters. He twirled her around and they played and laughed, his wings splaying and dripping with seawater.

In a swift maneuver, Azriel swooped her into his arms and took flight. Elain gasped in shock but Azriel gave her a reassuring squeeze, “I’ve got you”, he whispered in her ear as they glided over the glittering sea.

As they few through the clouds, feeling safe in his arms, she relaxed and enjoyed the salty breeze against her skin and the breathtaking view.

After a short flight over the ocean, Azriel gently landed them to shore, keeping her in his arms long after they grounded. She leaned back against his solid form and after a few moments she turned in his arms to meet his gaze. “Thank you”, she said, caressing his cheek, “for the most magical day, Azriel. She paused in thought, then sighed as she said, “Must we go home?”

He said nothing, just pulled her into him. They stood that way, holding each other for a long while, breathing each other in as the stars began winking out into the dusk sky.

[balkanradfem]

Today I found out there's a way to propagate fruit trees that is superior both to grafting and cutting, and I am both mad that I didn't know this before, and crazy excited about trying it out, it's almost like plant magic!

The name of it is Marcotting. It's a great way to save old fruit varieties that are dying! Or if you just have a tree you want a clone of.

So this is what you do. You pick a fruit tree that you want to clone, and you pick a healthy branch, take a knife, and peel a bit of the bark off, only about 1-2cm. Then you take a plastic bag, tape it so it's fastened under the cut, fill it with wet soil, and then tape it again, above the cut. What you did was make sure that the part of the peeled bark is completely surrounded by soil.

You leave that soil bag on the tree for 2 months.

And it will grow roots in there.

Once it grows roots, you can cut that branch off, and plant it. It will grow like a new tree, 100% the same genes, same species, 100% giving you the same fruit.

I'm so insanely excited to try this, most cuttings just die for me, and all trees from seeds either need to be grafted, or will be giving some wild produce, but this is a simple way to gain any fruit tree that you can get away with putting a little bag of soil on for a few months. The varieties that are usually easily propagated this way are citrus, fig, mulberry, and lychee. It takes 6 months for an apple tree to get roots like this!

Here's a link where you can read more about it, and a video where you can see it being done! Go forth and plant those fruit trees. Future generations will prosper from your effort.

[apolloendymion]

ok! i think tumblr ate my fucking apple cider recipe post. still, my autumn equinox tradition must carry on!

Apollo's Foolproof From-Scratch Apple Cider That Was So Good It Allegedly Landed Me A Boyfriend

you will need:

12 apples (the variety is up to you, i usually do half granny smith and half whatever's on sale plus a red delicious for garnishing)

10oz raisins

cinnamon sticks, whole cloves, star anise, nutmeg, allspice, cardamom pods, any other warming spices u like (whole > ground) (follow ur heart on the amounts, it's like garlic just throw so much in there. just go wild)

1 orange

brown sugar (i don't have measurements but be prepared to use a LOT lmao, i always buy at least one 32oz bag. you'll be sweetening to taste.)

large pot with lid

potato masher (optional)

two large bowls/pots/receptacles to strain the cider into

fine mesh strainer

cheesecloth or coffee filters (optional)

apple corer or knife

citrus zester

slotted spoon or ladle

the steps:

1. scrub apples gently under hot water to remove grocery store wax coating. core apples making sure all seeds & stems are removed. add apples, raisins, and mulling spices to pot with enough water to fully cover ingredients, and bring to boil. reduce heat, cover, and simmer for 1 hour.

2. scrub orange to remove wax. zest and juice, avoiding the pith & seeds. use a potato masher or other utensil to lightly mash boiled apple mixture so every apple slice is at least partially broken up, then add the zest & juice to the pot. bring back to boil, reduce heat, cover, and simmer for another hour. then turn off the heat and allow mixture to cool.

3. place two mesh strainers over two bowls or pots (and cover each with a cheesecloth or coffee filters, if you have them). with a slotted spoon or ladle, remove as much of the solids from the pot as you can and place them in one strainer (the larger one, if they are different sizes) to drain, then press out as much liquid into the cheesecloth as possible.

4. pour the cider from the simmer pot into the second cheesecloth and press. combine the liquid from both bowls.

5. add brown sugar to taste

cooking tips:

the times listed above are bare minimums. once all the ingredients are in the pot (minus sugar!) you can simmer as long as you want, so long as someone's nearby to supervise.

always add any sweeteners after the cooking process. otherwise, they'll burn and make the whole thing bitter.

if it's too acidic, add baking soda or more spices. if it's not acidic enough, add lemon juice, additional orange juice, or apple cider vinegar.

variations:

add 12oz fresh cranberries to the first step

sub oranges for lemons or apple cider vinegar

sub brown sugar for straight molasses, maple syrup, or alternative sweetener of your choice (I'd imagine fig or other fruit-based sweeteners would work best)

report back to me if you try something new!! i want to hear how it turned out!

serving suggestions:

add three or four cinnamon imperials (red hots) to your mug, along with a dash of fireball whiskey if you're so inclined. i cannot stress enough how fucking amazing this tastes.

garnish with apple slices, orange slices, cinnamon sticks, and/or star anise

if you have dairy-free ice cream on hand, pour some cider over a scoop. you can use dairy ice cream, but it's more likely to curdle.

freeze some in an ice cube tray, then blend with some non-frozen cider for a slushie

ok I've never tried this, but i bet blending with pumpkin puree would slap. PLEASE tell me if you try it

this makes a metric fuckload of cider, which is very rich and can be watered down considerably (seriously). share with your friends and/or freeze some to last the season (or halve it, i guess, but that's no fun :P)

[philodendronleaves]

Fig

The fig tree originated from Mediterranean countries. Turkey is considered a major producer of Fig. These plants are grown in warmer regions. It is also possible to grow in temperate regions with proper indoor temperatures.

Fig tree

Fig tree produce fig fruit and this belongs to the mulberry family. And this is also considered bone friendly because it contains magnesium, calcium, and phosphorous. In, some research it is recommended that it contains 3.2 times more than other fruits.Fig benefits are greater.

Fig varieties

There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Black Mission Fig

 This fig fruit variety is one of the most commonly grown varieties in the world. The size of the fruit is about 3-5 cm. Initially, the skin seems to be green in color. After ripening it will change to purple or else brown in colour.There are almost +800 varieties of figs. But only a few varieties are grown for their delicious purpose.

Fig seed

 There are more than 1000 seeds found in a fig fruit. Seeds are produced from a single blossom.

Germination

Remove a scoop of pulp and soak in water for two to three days. The true seeds are sediment that is ready to be sown directly and it will germinate quickly.

[serpentface]

hello i would love to hear about culturally specific dishes in the blightseed setting. what do the animals taste like hows their fat content... herbs and seasonings and the trades involved perhaps..... hows the salt economy? love your setting and if you have a list of ingredients i will invent meals in my head and be well satisfied... i just love food and cooking in world building it is so important to me :-)

OK this is crazy because I had literally just cooked a Lore Friendly Meal the night before I got this ask.

Since this is a super broad question gonna default to Imperial Wardin since that's what I'm writing in right now and has the most developed food economy. (Sorry.)

This region currently dominates the eastern Inner Seas tradeway so has a very broad access to imported foods and spices, and many of its staples are not originally native to the region. Its regional cuisine is quite diverse and varied, largely owing to its status in the tradeway and a long history of immigration to the region (as well as a wide variety of native regional variations in diet).

For simplicity's sake I'm mostly going to stick to staples that are grown in-region (whether native or not) or commonly imported. Also mostly sticking to domesticated plant life, or very common and easily acquired wild plants. (Also not all these plants/herbs/spices would be 1:1 with real-world equivalents, or would be of unique variants that don't exist irl, but if they're basically the same thing I use the IRL word)

Staple base foods: maize, barley, wheat, and rice (closer to O. glaberrima than O. sativa), red yam (a yam regarded as very delicious), white yam (a hardier but poorer tasting yam, often associated with poverty), cassava, chickpeas, other legumes.

Staple vegetables (regionally varies): Cabbage, lettuce, okra, onions, garlic, chili peppers, celery, peas, kolis (a drought tolerant, cactus-like plant. Young stems are tender and edible), camiche (a tree that produces edible seedpods and young leaves).

Staple fruits: Dates, figs, pomegranates, olives, melons, apples, bitter cherries, kolis fruit, nara (a type of citrus, comparable in flavor and sourness to lime).

Widely used spices/herbs/flavorings: cumin, saffron (VERY expensive but natively grown), coriander, culantro, thyme, fennel, sage, tumeric, cardamom, ginger, firebug (an insect that is dried and crushed, provides a reddish hue and slight acidic flavor), anuje (a tree sap which is the region's most popular sweetener).

Livestock: cattle, horses (the small 3 hooved kind), hogs, ducks, geese, one domesticated species of gazelle, some camelops (rare in this region, imported), one type of small domesticated lacetor, several types of fowl.

Other meat (common wild game, or livestock raised in smaller or more localized capacities): crocodiles, gazelles, aurochs, salutachin (a meat dog breed), doves, nechoi, lacetor, hippegalga, anara (a large semi-aquatic rodent), hespiornis, unkata (a large flightless bird), ibis, pheasants, rabbits and hares, caviar ants.

(Of the fantasy game, most nechoi have a strong, lean gamey meat, but an-nechoi is fattier and milder. Lacetor is generally mild and tough (with a few very fatty cuts) and benefits from slow cooking and heavy spices. Hippegalga is lean and mildly gamey and has a nutty quality. Anara tastes like wild rabbit, but slightly fattier. Unkata kind of just tastes like turkey.)

Alcohol: Wine is very important and is consumed (mostly watered down) on a daily basis. Date wine is most common and least expensive by far; only small parts of the region are ideal for viniculture and grape wine is somewhat uncommon. Other fruit wines are common (bitter cherry and kolis fruit being most popular). A very strong liquor is produced from anuje sap, with sweeter and lower ABV versions available as a kind of dessert wine. Grain-based beers and liquors are widely available, but not as prized as fruit/anuje drinks. Mead is somewhat rare and is mostly seen as inferior to anuje.

Salt economy: this region is a dominant player in the salt trade, having a large area of salt flats and marshes in its south. Salt is widely accessible throughout the region via internal trade routes.

Fishing: The region has a huge fishing industry along its coasts and the diet in the coastal cities is enriched with seafood. Pretty much any edible sea life is eaten. (Dozens of fish species, octopus, squid, clams, urchins, oysters, scallops, crabs, lobster, shrimp, etc etc). The tiny, schooling larval form of yotici are also sometimes eaten.

There's also a 'whaling' industry for leviathans, which have very rich, blubbery meat high in iron (I guess I'd describe it as a fattier, stronger, bloodier version of alligator meat), and uhrwal, which have very tough, gamey meat and are considered an acquired taste, used specifically for delicacy dishes.

Misc lore:

Arthropods are not widely eaten in the region and have stigma as peasant or famine food. Some local exceptions are made for locusts, and the eggs of caviar ants (there is a very small industry of ant farming in Ephennos, brought by White Sea qilik immigrants).

Dogs have been used for meat in this region for hundreds of years (largely in the form of the salutachin, a breed specifically developed for meat), but the practice declined under the 3rd Burri empire (in which context it was seen as an 'unclean' food). Cultural trauma from feral dogs eating the dead (and in turn being eaten by starving civilians) during a siege-induced famine has made it specifically taboo in Godsmouth. Dog is now widely considered a famine/poverty food in most of the region, though corn-fed salutachin is still a delicacy in the city-state of Wardin.

Animals that eat human flesh are taboo to consume in most parts of the region (whether this extends to all/most predators or just obligate scavengers varies).

Eggs of skimmer gulls and ibis are considered delicacies.

The basic diet varies across the region, but a huge proportion of the established cuisine revolves around cumin, onions, and peppers for flavoring.

The majority of the diet for an average person is built on savory grain porridge and mashed legumes.

Dairy products are important to the everyday diet in the eastern 'dairy belt' of the region, but are of lesser significance elsewhere. Horsemilk and cow's milk are both common.

Maize is usually consumed after nixtamalization for greater nutritional content.

Most people (especially in the cities) do not eat meat on a regular basis, as even for self-sustaining farmers and herders, the value of livestock for milk, textiles, labor, sacrifice, and trade means that frequent slaughter is often unsustainable. Most get their everyday protein needs met with legumes, and those in coastal cities have broad access to seafood.

Animal sacrifice is vitally important to the practice of the Imperial Wardi faith, but the meat of sacrifices is not eaten (outside of a few specific rites and festivals) and is instead burned.

Khaitmeat is rarely eaten outside of desperation (or opportunistic slaughter of old/injured animals) due to their great value and a developed taboo around its consumption in some parts of the region.

Hunting is a pastime for the urban upper class and typically forbidden within the territories of the city-states without an expensive 'license' (unless one one's own lands, which also generally requires having big money). Poaching for meat in the outskirts of cities is common among the urban poor.

Hunting is a key part of the diet throughout the rural parts of the region, many rural commoners eat meat more frequently than their urban counterparts on this merit.

Some established dishes (either vaguely conceptualized, or have come up specifically in writing):

Pounded white yam and nothing else (a famine food).

Pounded white yam with whitefish and pepper soup, a hearty common meal in Godsmouth.

Savory cornmeal cakes (cornmeal cooked in vegetable broth, lard or olive oil, peppers, onions, cumin, salt, cheese, wrapped in a corn husk and cooled to be eaten on the go).

Shitty cornmeal cakes (a famine food) (cornmeal with weevils in it, you can't really get the weevils out and it's protein so might as well, salted and cooked in water).

Grain festival beef/horse stew (tough bone-in cuts slowcooked with peppers, onion, garlic, and any other available vegetables. Usually heavily spiced. The resulting broth is used to cook the grain (usually hominy, rice, or barley), the meat and vegetables are served on top, sometimes with cream or cheese).

Hominy porridge with milk and sprinkled cheese.

Wheat porridge with dried dates and anuje.

Reed duck boiled in date wine, flavored with peppers, coriander, cumin, and saffron (VERY fancy).

Pickled kolis stem bulbs.

Fermented kolis stem bulbs and cabbage.

Gannegal soup (made with bull penis, hominy, garlic, onion, cabbage, and chickpeas in a spicy broth, supposed to support fertility)

Raw hippegalga meat, thinly sliced with onion and hot pepper, all marinated and cured with nara and eaten cold atop barley or rice (also supposed to support fertility)

Anaebi soup (made with reed duck, lily bulbs, rice, and okra, supposed to support a healthy pregnancy)

Cow tripe and cabbage soup

Finely chopped meat/fish/shellfish or vegetables with onions, wrapped in dough and fried or baked.

Peledyo (A strong, heavily fermented fish sauce favored in the coastal cities (this is pretty much a garum ripoff), which is mixed with wine, vinegar, honey, etc to form the base of other sauces)

Very spicy shellfish soup with a peledyo, wine, and pepper broth.

Caviar ant eggs marinated with nara, vinegar, chopped onions and cabbage, mixed with rice.

A sweetened bean porridge made with cream and anuje.

Hummus-esque spread made with chickpeas, garlic, onion, peppers, and olive oil, usually eaten with bread.

Whole spitroasted horse

A type of root vegetable sausage (intestine casing stuffed with mashed cassava or yam, onions, garlic & cumin seeds which have been cooked down in lard, sometimes with minced meat/offal. Boiled all together.)

Blood sausage (usually horse or cattle)

A kind of donut fried in oil and then soaked in anuje and fruit syrup.

Roasted peppers and onions sauteed in heavy cream, usually served atop grain or a grain porridge.

Toasted locusts, locusts fried with rice or barley, pounded white yam stuffed with fried locust and onions (opportunistic meals during locust plagues)

Fried sprats with pepper and onion sauce

Crab stock soup with onions, peppers, crab meat or whole softshell crabs, and crab roe (sometimes with cream)

Squid ink soups (variety of seafood or seafood-stock soups, blackened by squid ink)

A simple 'trail mix' made with dried camiche seeds and hominy

Dessert bread glazed with fruit syrup or anuje, covered in dried dates

Raw minced lacetor with peledyo, garlic powder, cardamom, coriander. Used to top grains or to be eaten with pounded yam.

Thinly sliced uhrwal flank simmered with date wine and vinegar.

Fatty cuts of an-nechoi belly, usually slow cooked and eaten in soups.

Minced kolis stalk, onion, and pepper, salted and marinated with nara or vinegar

Roasted figs with cheese

Also here's the lore friendly meal I cooked, the grain festival beef stew. Here served in only the lore friendliest of dollar store paper bowls

This specific dish is eaten as a part of yearly grain festivals celebrating the end of the harvest. In most contexts it's an agricultural community event with each family contributing whatever vegetables and spices are on hand, and each donating some of their harvested grain. It's cooked in a huge pot and usually serves dozens of people.

The exact vegetable/herb/spice components would vary wildly within the region, timing, and by the success of the various harvests, but will generally be farmed (rather than foraged) due to the nature of the festival as an agricultural celebration and thanks-giving. Cumin, peppers, and onions are considered the absolute bare minimum necessity. The grain will usually be maize, barley or rice, and may be mashed into a savory porridge instead of eaten whole.

This will usually be one of few times a year where meat is eaten in abundance in the agricultural context. The meat is almost always beef or horse, usually tougher bone-in cuts are chosen for this specific dish. These animals will have been slaughtered specifically for this festival, with the best cut of meat from each being burnt in an offering of gratitude to Ganmache and Anaemache (ox-face and river-face of God, both of which are associated with agriculture and harvests), at the base of what will become the cooking fire.

The meat and vegetables are cooked on low heat in water until the meat is soft and tender and a broth is formed (which should be very strong and spicy, as it will be used to flavor the grain). Some of the broth is drained and used to cook the grain, which is then served with the meat, vegetables, and a few spoonfuls of broth on top. In the eastern dairy belt, milk/cream may be added to the broth, and/or it may be topped with crumbled cheese or sour cream. This is next to heresy in the west.

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For my easily accessible grocery store equivalent, I used a beef shank, 2 onions, 2 jalepeños, one habanero, a bunch of garlic, okra, and cabbage. Seasoned with cumin seeds and tumeric (very lore friendly) and a sazon packet because I had it (most of the spices involved are at least passably lore friendly). Also jasmine rice (not lore friendly but it's what I had).

I first toasted cumin seeds in olive oil, then added the vegetables and stirred until they were cooked down. The meat and vegetables/spices were cooked in water on low heat for ~5 hours and seasoned to taste. Some of the broth was then removed to cook the rice. Meat + vegetables are spooned on top of the rice, along with some broth.

Results: It's preddy good. Might be a little better with roasted or sauteed rather than heavily cooked down vegetables, but the latter is how it would be eaten. I also had a sore throat at the time and ended up just drinking the rest of the broth. It felt amazing. 6.5/10.

[esspurrr]

what cheeses do you recommend for a cheese beginner and what to eat them with

i tend to drift twoards goudas; young goudas can be fun and have unique flavors (or classic red wax goudas which are mild and buttery) OR super aged goudas which are caramely and butterscotchy. both are easy to snack on but for aged goudas id recommend having some fruit alongside it. apple is the classic pairing for it

id also recommend trying out bries or soft ripened cheeses which have a huge variety in tastes; some like st angel are super super buttery tasting while camembert is earthy and funky.

a really tried and true jam pairing is fig and even if you dont really like fig it tends to bring out the saltiness of the cheese but i also like blackberry jam with a really sharp cheddar. honey is also really good but allegedly esp for blues

my other fave category of cheeses are alpines and alpine styles. stuff like gruyere (really brothy and pungent) comte (grassier and more reserved) and especially sheeps milk alpines such as ossau iraty or petit basque (its super expensive at my store but trader joes has the exact same thing called mini basque for like 6 bucks). sheeps milk cheeses can be hard to describe if you dont already know what a gamey taste is like but the taste can also hugely vary based on Where its from (i personally dont like spanish sheep milks cheeses like manchego - iirc the taste comes from the enzymes used and grasses unique to regions)

[madamlaydebug]

The foods within the States that create the least amount of mucus in the body. VEGETABLES

* Amaranth greens – same as Callaloo, a variety of Spinach

* Avocado

* Bell Peppers

* Chayote (Mexican Squash)

* Cucumber

* Dandelion greens

* Garbanzo beans

* Green banana

* Izote – cactus flower/ cactus leaf

* Kale

* Lettuce (all, except Iceberg)

* Mushrooms (all, except Shiitake)

* Nopales (Mexican Cactus

* Okra seasonal * Olives (not soaked in vinegar)

* Onions

* Poke salad – greens

* Purslane (Verdolaga)

* Sea Vegetables (wakame/dulse/arame/hijiki/nori)

* Squash - except pumpkin

* Tomato – cherry & plum/roma only

* Tomatillo

* Turnip greens

* Watercress

* Zucchini

FRUITS

(No canned or seedless fruits)

* Apples

* Bananas – the smallest one or the Burro/mid-size (original banana)

* Berries – all varieties – no cranberries

* Cantaloupe

* Cherries

* Currants

* Dates

* Figs

* Grapes – Seeded

* Limes (key limes preferred with seeds)

* Mango

* Melons – Seeded

* Orange (Seville or sour preferred)

* Papayas

* Peaches

* Pear

* Plums

* Prickly Pear (Cactus Fruit)

* Prunes

* Raisins – Seeded

* Soft Jelly Coconuts

* Soursops – (Latin or West Indian markets)

* Tamarind

GRAINS

* Amaranth

* Fonio

* Kamut

* Quinoa

* Rye

* Spelt

* Teff

* Wild Rice

NUTS & SEEDS

* Hemp seeds

* Raw sesame seeds

* Raw sesame seeds /tahini butter

* Walnuts

* Brazil nuts

OILS

* Coconut oil (do not cook)

* Olive oil (do not cook)

* Avocado oil

* Grapeseed oil

* Hempseed oil

* Sesame seed oil

SPICES AND SEASONINGS

MILD FLAVORS

* Basil

* Bay leaf

* Cloves

* Dill

* Oregano

* Savory

* Sweet Basil

* Tarragon

* Thyme

SALTY FLAVORS

* Pure Sea Salt

* Powdered Granulated Seaweed -(Kelp/Dulce/Nori – has “sea taste”)

SWEET FLAVORS

* 100% Pure Agave Syrup – (from cactus)

* Date Sugar/Syrup

PUNGENT AND SPICY FLAVORS

* Achiote

* Cayenne/ African Bird Pepper

* Culantro * Habanero

* Onion Powder

* Sage

HERBAL TEAS

* Anise

* Burdock

* Chamomile

* Elderberry

* Fennel

* Ginger

* Raspberry

* Sarsaparilla

* Tila (Linden flower)

* Valerian

[moon-snailsss]

Flying foxes

Basics

Bats make up the taxonomic order Chiroptera. They are traditionally categorized into two groups. There are small micro bats (Microchiroptera) and MUCH larger mega bats (Megachiroptera). Only Micro bats have the ability to use echolocation! Mega bats do not, they actually rely on eyesight and smell to navigate!

Flying foxes or more formally Pteropus is a Genus of megabats which are some of the largest bats in the world! They are often referred to as “fruit bats” or “flying foxes.” I will be referring to them as flying foxes. They can reach a wing span of 5 feet. There are currently 60 extant(living) species of flying foxes! They inhabit, Southeast Asia, South Asia, Australia, East Africa and some islands in the Pacific and Indian Ocean. Most flying foxes are nocturnal. Unlike the majority of other bats, flying foxes don’t rely on echolocation to find food! They rely on their keen sense of sight and smell. They fly 9 to 40 miles every night to hunt. When feeding they spit out seeds, enabling plant growth!

Eye sight

As I previously mentioned, flying foxes cant echolocate so they rely on their sense of smell and their sight to hunt! They have really cool eye features/adaptations that enables them to see so well at night! (even better than us!)

Eyesight 101

Every animal has 2 types of cells in their eyes that allow them to see. We have rods, which help us see in low light and detect fast moving objects. They are concentrated in the outer areas of the retina and give us peripheral vision. Rods are 500 to 1,000 times more sensitive to light than cones. The second cells are cones, which allow us to tell the difference between colors and see more detail. There are 3 different cones, which allow us to see red, green, and blue wavelengths of visible light. Since we have all 3 they allow us to see the full color spectrum ( trichromatic vision ).

(Back to flying foxes) Flying foxes don’t have the type of cone to see red wavelengths. This also happens to humans! It’s the same condition that causes us to become red-green colorblind. Everything will appear in a blue or yellow tone. Flying foxes have around 10 times less cones than people, therefore they see less colors. To make up for the lack of cones, they’ve adapted even more rods. This gives flying foxes better low-light vision than people. It allows them to navigate very well at night by using roads, rivers and streetlights.

Chiropterophily

Chiropterophily is the pollination of plants and flowers by bats. More than 500 species of tropical plants are pollinated by nectar+pollen eating bats. There is evidence that trees in the Myrtacaea family have co-evolved with nocturnal foragers and use them to keep genetic diversity over wide ranges. These trees flower and produce nectar at night, and they have bright colored blooms that are easy for flying foxes to locate. Without flying foxes, it would be harder for these trees to maintain genetic diversity over long distances.

Habitat

Flying foxes live in tropical forests, wetlands and swamps. They need to live in large trees as their colonies consist of hundreds to thousands of bats! They live in paperback forests, eucalypt forests, and rainforests.

Diet

Flying foxes are herbivores and frugivores. They thrive off a diverse diet consisting mostly of fruits, leaves, pollen, and nectar. They prefer tropical fruits like bananas, mangoes as well as berries and figs. Flying foxes also consume leaves from a variety of trees and shrubs, and collect pollen from flowers. By feeding on these resources flying foxes aide in the pollination and seed dispersal in their ecosystems. This makes them a keystone species!

Here’s a source that can give you more insight on their eyesight: https://sydneybats.org.au/wp-content/uploads/2015/04/Flying-foxes_are_very_visible_visual_bats_M_Graydon.pdf

That’s all, I hope you learned something new!!

Ps: The image I used is an Indian flying fox