#and cucumbers and plums etc

[honeytearays]

I've been at my grandparents' house the past 2-3 weeks, and man, I like gardening but I'm TIRED

[bunny-claws]

planetary botanical correspondences 🌿

including plants, herbs, fruits, vegetables, trees, etc.

[☾] moon - acanthus, adder’s tongue, agave, alder, almond, aloe, banana, blue hibiscus, broccoli, cabbage, camphor, clary sage, coconut, cucumber, datura, evening primrose, grape, hazel, honeydew melon, honeysuckle, hydrangea, iris, jasmine, jojoba, juniper, kale, lavender, lemon, lotus, mangrove, mallow, moonwort, morning glory, mugwort, mushroom, myrtle, orris root, papaya, peace lily, peach, pear, potato, pumpkin, sandalwood, strawberry, sweet pea, thyme, tomato, turmeric, violet, water lily, watercress, watermelon, white rose, wild lettuce, wild pear, willow, witch hazel, ylang ylang

[⊙] sun - acacia, angelica, ash, balsam, bergamot, birch, buttercup, calamus, calendula, cedar, celandine, centaury, chamomile, cinnamon, citronella, eyebright, frankincense, galangal, gentian, ginger, heliotrope, hibiscus, hops, hyacinth, juniper, laurel, lovage, mandarin, marigold, mistletoe, oak, orange, orris root, palm, peony, pine, poinciana, poppy, rosemary, rue, saffron, st. john’s wort, sunflower, walnut

[☿] mercury - almond, beet, bladderwrack, blueberry, caraway, carrot, cassia, celery, clover, dill, endive, eucalyptus, fennel, fenugreek, feverfew, gotu kola, heather, jasmine, juniper berry, lavender, lemon, lemongrass, licorice, lily, lime, mace, mandrake, marjoram, mastic, narcissus, parsley, peppermint, pomegranate, rosemary, sandalwood, spearmint, sweet pea, valerian, wintergreen, wolfberry (goji berry), wormwood

[♀] venus - adam and eve root, apple, apricot, avocado, banana, beans, bergamot, cashew, cherry, clover, corn, daffodil, daisy, damiana, elderberry, geranium, goldenrod, hibiscus, lady’s mantle, larkspur, lavender, lemon verbena, lilac, myrtle, passion flower, passionfruit, peach, pear, pennyroyal, peppermint, plantain, plum, primrose, raspberry, rose, spearmint, strawberry, sycamore, tansy, thyme, vanilla, venus fly trap, violet, yarrow, ylang ylang

[♂] mars - acacia, allspice, basil, bay leaf, black pepper, calamus, cardamom, carrot, cassava, cayenne, chili pepper, chives, cinnamon, coriander, cranberry, cumin, dragonfruit, dragon’s blood, garlic, ginger, hawthorne, hickory, horseradish, hyacinth, leek, mango, mustard, nettle, onion, patchouli, pennyroyal, pepper, radish, red pepper, rue, thistle, tobacco, tomatillo, turmeric

[♃] jupiter - agrimony, alfalfa, alkanet, anise, asparagus, balsam, bayberry, bell pepper, betony, bergamot, blessed thistle, borage, carnation, catnip, cedar, chamomile, cinquefoil, clove, clover, copal, corn, crampbark, endive, eyebright, fig, fir, fumitory, garlic, grapefruit, honeysuckle, hops, hyssop, lavender, lemon verbena, juniper berry, maple, nutmeg, oak, poplar, raspberry, rhubarb, saffron, sage, sandalwood, shamrock, st. john’s wort, stevia, tomato, tulip, turnip

[♄] saturn - amaranth, apple, arnica, asafoetida, ash, asparagus, beet, black bean, black cherry, black poppy seed, blackgum, bluebell, comfrey, cypress, daffodil, datura, dogwood, elm, foxglove, garlic, grape, grapefruit, hellebore, hemlock, hemp, henbane, holly, horsetail, lettuce, mandrake, mullein, mushroom, myrrh, night-blooming jasmine, nightshade, oak, pansy, parsley, patchouli, petunia, pumpkin, rosemary, skullcap, snowdrop, spinach, spruce, thyme, tobacco, tomato, valerian, vetiver, willow, winter rose, wintergreen, witch hazel, wolfsbane (aconite, monkshood), yew

[♅] uranus - banana, beet, blueberry, bryony, calamus, carrot, cedar, chamomile, cinnamon, clove, coffee, eucalyptus, fennel, ginger, gingko, guarana, hemp, kava kava, lavender, lime, mango, nutmeg, orange blossom, pansy, parsley, parsnip, pokeweed, sage, skullcap, solomon’s seal, spinach, true unicorn root, valerian, violet, wintergreen

[♆] neptune - ash, asparagus, cantaloupe, celery, cucumber, datura, endive, fern, hemp, honeydew melon, honeysuckle, jasmine, lemon balm, lavender, lettuce, lilac, lobelia, lotus, melon, morning glory, moss, mugwort, myrrh, nutmeg, orange blossom, passionflower, peach, pear, pine, poppy, psilocybin, rhubarb, seaweed, skullcap, strawberry, valerian, water lily, watercress, watermelon, wild lettuce, willow, wisteria, zucchini

[♇] pluto - acacia, anise, asparagus, barley, basil, belladonna, black walnut, blueberry, buckwheat, chives, chrysanthemum, columbine, corn, cypress, damiana, dogwood, dragon’s blood, eucalyptus, fern, fig, fly agaric, foxglove, galangal root, garlic, guarana, hops, kava kava, larkspur, leek, mandrake, mullein, mushroom, nettle, oats, onion, pansy, parsley, passion flower, patchouli, periwinkle, pomegranate, potato, psilocybin, redwood, rye, saw palmetto, silverweed, skullcap, spinach, strawberry, turnip, valerian, vinca, wheat, wormwood, yohimbe, yucca

© 2025 bunny-claws

[somethingclevermahogony]

A Recipe for Daropaka and a Korithian Meal

Hello everyone! (More than) A few days ago I said that, as a way to celebrate reaching 200 followers that I would make one of the dishes from the setting of my WIP. I did something similar for 100 followers which you can see here. This time around I put up a poll to see what dish you all would like to see based on the favorite dishes of my OCs. You voted for Otilia's favorite food, a cheesecake (Daropaka) from the land of Korithia.

However because I felt a bit bad about how long it took me to get to this and because I needed to make something for dinner anyway, I prepared an entire Korithian meal, specifically the last dinner Otilia ate before she left her homeland.

I will give a short description and some history for each component of the meal and will also provide recipes. These recipes come specifically from the Korithian city-state of Kalmanati.

BIG POST ALERT

The diet of Korithians is highly reliant on cereals, grapes, and olives. Barley is the most commonly consumed cereal and is used in the bread of most commoners. However, Kalmanati is famed for the quality of its wheat, and particularly among the wealthy, wheat is the cereal grain of choice. Legumes (Lentils, peas, vetch, beans, etc), vegetables (Cabbage, carrots, lettuce, seaweeds, artichokes, asparagus, onions, garlic, cucumber, beets, parsnips, etc.) and fruits/nuts (pomegranate, almond, fig, pear, plum, apple, dates, chestnuts, beechnuts, walnuts, rilogabo(Kishite regalu "Sunfruit"), bokigabo (Kishite botagalu "Northern fruit), etc.) also make up a significant portion of the Korithian diet, with meat (Cattle, lamb, pig, goat, goose, duck, horned-rabbit, game) and fish typically filling a relatively minor role except for in the diets of wealthy individuals (like Otilia).

Vinegar, oil, and garlic appear in almost all Korithian dishes and are an essential aspect of the Korithian palate.

Recipes below the cut!

The components of the meal are as follows:

Daropaka: (Korithian: Daro = cheese, paka = cake)

Karunbarono: (Korithian: Karun = meat, baro = fire (barono = roasted) )

Pasrosi Diki: (Korithian: Pasrosi = fish(es), Diki = small)

Psampisa : (Korithian: Psamsa = bread, episa = flat)

Akuraros : (Korithian: Akuraros = cucumber)

Ewisasi : (Korithian: Ewisasi = olives)

Funemikiwados: (Korithian: Funemiki = hill (mountain diminutive), wados = oil/sauce)

Wumos: (Korithian: Wumos = wine)

Daropaka aka Awaxpaka aka Korithian Cheesecake

Daropaka is a popular dessert in Korithia, however its origins predate Korithia by several thousand years.

The dish originates from a race of forestfolk living on the Minosa, known as the Awaxi. The Awaxi were a tall and powerful race, some rivaling even demigods in size. Aside from their size the Awaxi were also easily identifiable by the third eye which sat on their forehead and the porcupine like quills which grew from their shoulders, sometimes called the Awaxi mantle.

The Awaxi were a primarily pastoralist civilization, living in small semi-temporary communities where they raised cattle and goats. They are credited with inventing cheese.

The first humans that the Awaxi came into contact with were the Arkodians. The Arkodians introduced the Awaxi to metallurgy, and in exchange the Arkodians were given knowledge of the cheesemaking process. This early form of cheese was called darawa (Korithian: Daro) and was typically made from cow's milk and vinegar, the resulting cheese being soft and crumbly, similar to a ricotta.

Unfortunately peace would not last. The Awaxi settled disagreements and debates often through duels, rather than through war. While quite skilled duelists, their culture had no reference for strategy in battle and lacked the proper skills to fend off the organized assault from imperialistic Arkodians. The Awaxi were eventually driven to extinction, though they still appear as monsters in Korithian myth.

The Arkodians themselves would later fall, destroyed by the Kishites, however many of their recipes, including their recipe for cheesecake, would be passed down to their descendants, the Korithians.

Recipe

(Note that Korithia has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking) (Also note that this is not like a modern cheesecake, as it utilizes a ricotta like cheese the texture will not be as smooth and it doesn't use eggs as chickens have not yet been introduced to Korithia)

The Cheese

1/2 Gallon of Whole Cow or Goats Milk

1 Pinch of Sea Salt

2 Bay leaves

2 Tablespoons of White Vinegar

1 Large Ripe Pear

6 Tablespoons Honey

2 Tablespoons White Wheat Flour

1 Tablespoon Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

The Crust

1 Cup White Wheat flour

Water, Warm

1 Pinch of Sea salt

The Topping

1 Sprig Rosemary

3 tablespoon honey

2 tablespoon rilogabo juice (see above)

1 Large pear (optional)

Fill a pot with milk. Stir in salt and add bay leaves. Heat over medium heat until milk registers around 190 F, do not allow to boil. Look for slight foaming on the surface, when the temperature has been reached, remove the bay leaves and add vinegar, the curds will begin to form immediately, stir to fully incorporate vinegar without breaking curds. Stop.

Take the pot off of the heat and cover, allow it to sit for 15 minutes.

Using cheesecloth, a fine mesh strainer or both, separate the curds from the whey. Allow the curds to cool and drain off excess liquid.

Preheat the oven to 410 F or 210 C. Grease the bottom and sides of an 8 inch cake pan with olive oil.

While cheese is draining, make the crust. Knead the white wheat flour with a pinch of salt and warm water for about 15-20 minutes, until obtaining a smooth consistency. Roll a thin circular sheet larger than the cake pan. Lay the dough inside, trim off any dough which hangs over the edge of the pan.

Skin and seed 1 large pear, using either a mortar and pestle or a food processor, break the pear down into a paste or puree, there should be no large visible chunks.

Combine drained cheese, 6 tbsp honey, pear puree, flour, and rilogabo juice. Using a food processor or other implement combine ingredients until a smooth texture is achieved. Taste and add honey accordingly

Pour the mixture into the pan, careful not to exceed the height of the crust. Top with a sprig of rosemary and place into the oven.

Cook for 25-30 minutes or until the filling has set and the surface is golden.

Make the topping by combining 3 tablespoons of honey and the remaining rilogabo juice.

Remove cake from the oven and pour the topping over the surface. Allow the cake to cool

Serve warm, cold, or room temperature with fresh fruit.

Karunbarono aka Roasted Meat

Cooking meat on skewers is a staple of Korithian cuisine, so much so that in certain regions the metal skewers or kartorosi, can be used as a form of currency. Meat is typically cooked over an open fire or on portable terracotta grills, though it is not unheard of to use a large beehive shaped oven or baros. The majority of the meat eaten by the lower classes comes in the form of small game such as rabbit or sausages made from the scraps of pork, beef, mutton, poultry, and even seafood left after the processing of more high-class cuts. The chicken has not yet been properly introduced to the islands, though some descendants of pre-Calamity chickens do exist, though they in most cases have drastically changed because of wild magic. Animals are rarely eaten young, lambs for example are almost never eaten as their potential for producing wool is too valuable. Most animals are allowed to age well past adulthood, except for in special circumstances. The practice of cooking meat in this style is prehistoric stretching back far before Korithia or Arkodai. What is newer however is the practice or marinading the meat before cooking it, this is a Korithian and later Kishite innovation.

Recipe

1 lb Mutton (meat used in this recipe), beef, lamb, venison, or horned-rabbit meat (in order to achieve this it is suggested to use wild hare meat in combination with pork fatback) chopped into bite sized pieces

4 Tablespoons Plain Greek Yogurt

4 Tablespoons Dry Red wine (Any dry red will work, for this recipe I used a Montepulciano d'abruzzo but an Agiorgitiko would work perfectly for this)

3 Tablespoons Olive Oil

4 Cloves of Garlic roughly chopped

1 Small onion roughly chopped

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp sea salt

1 tsp black pepper

1/2 tsp ground cumin

Gather and measure ingredients

Combine everything into a large bowl and stir, making sure that all pieces of meat are covered in the marinade.

Cover and allow meat to sit, preferably in the fridge for 2 hours or up to overnight.

Well the meat is marinating, if using wooden or bamboo skewers, soak in water for at least one hour to prevent burning.

Preheat the oven to 400 F or roughly 205 C. Or if cooking an open fire, allow an even coal bed to form.

Remove meat from the fridge, clean off excess marinade including any chunks of garlic or onion

Place meat tightly onto the skewers making sure that each piece is secure and will not fall off.

Brush each skewer with olive oil and additional salt and pepper to taste, optionally add a drizzle of red wine vinegar.

Place on a grate either in the oven with a pan below it to catch drippings or else over the fire. Allow to cook for 10-20 minutes depending on how well you want your meat cooked (less if using an open fire) Check every five minutes, flipping the meat after each check.

Remove from the oven and serve immediately.

Pasrosi Diki aka Little Fishes

Despite living by the sea, fish makes up a surprisingly small part of most Korithians' diet. The most valuable fish typically live far away from shore, where storms and sea monsters are a serious threat to ships. Much of the fish that is eaten are from smaller shallow water species, freshwater species, or shellfish. Tuna, swordfish, sturgeon, and ray are considered delicacies, typically reserved for the wealthy. Marine mammals such as porpoise are eaten on rare occasions, typically for ceremonial events. Pike, catfish, eel, sprats, sardines, mullet, squid, octopus, oysters, clams, and crabs are all consumed by the poorer classes. Sprats and sardines are by far the most well represented fish in the Korithian diet, typically fried or salted, or even ground and used in sauces. This particular recipe makes use of sprats. Unlike their neighbors in Baalkes and Ikopesh, Korithians rarely eat their fish raw with the exception of oysters.

Recipe

(Note that unlike modern recipes using whitebait, these are not breaded or battered as this particular cooking art has not yet been adopted in Korithia, though it is in its infancy in parts of Kishetal)

10-15 Sprats (other small fish or "whitebait" can also be used)

2 quarts of olive oil (not extra virgin)

Sea salt to taste

Black Pepper to Taste

Red Wine Vinegar to taste

Gather ingredients

Inspect fish, look for fish with clear eyes and with an inoffensive smell, avoid overly smelly or damaged fish.

Pour olive oil into a cast iron skillet or other high sided cooking vessel and heat to approximately 350 F or 177 C.

Fry the fish in batches of 5, stirring regularly to keep them from sticking. Cook for 2-4 minutes until the fish have started to crisp. Be careful, some fish may pop and spit.

Remove fish from the oil and allow them to drain.

Season fish with salt, pepper, and vinegar and serve.

Psampisa aka Flatbread

There are many varieties of bread eaten in Korithia and grain products make up anywhere from 50 to 80 percent of an average individuals diet. This particular variety of bread is most popular in the southern and eastern portions of Korithia, whereas a fluffier yeasted loaves are more commonly eaten in the west and north. This recipe is specifically made with wheat but similar breads can also be made with barley or with mixtures. If you do not want to make this bread yourself it can be substituted with most pita breads. Bread is served with every meal and some meals may feature multiple varieties of bread.

(Note for this recipe I only had self-raising flour at hand which gives a slightly puffier bread, if this is what you want add roughly 3 tsps baking powder)

Recipe

2 1/2 cups white wheat flour plus more for surface

1 1/2 teaspoons sea salt

1 cup whole fat greek yogurt

Olive oil for cooking

In a large bowl, mix together the flour, salt and baking powder. Add the yogurt and combine using a wooden spoon or hands until well incorporated

Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth.

Cover the dough and allow to sit for approximately 20 minutes

Separate dough into desired number of flatbreads.

Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface. Size is up to taste.

Heat a pan on medium high heat. Add the olive oil and cook the flatbreads one at a time for about 2-4 minutes, depending on thickness, per side until the bread is puffed and parts of it has become golden brown.

Akuraros aka Cucumber (Salad)

While the cucumber has become a relatively popular crop within Korithian agriculture it is not native and was all but unknown to their Arkodian predecessors. Cucumbers, which actually originated in Sinria and Ukar, were introduced by Kishite invaders during the Arko-Kishite war and were subsequently adopted by the survivors of that conflict. Cucumbers are associated with health and in particular with fertility. Cucumbers are typically eaten raw or pickled. They may be used in salads or even in drinks, ground into medicinal juices. Cucumbers are additionally believed to ward off disease carrying spirits and may be hung outside of the doors of sick individuals to ward off evil entities. Cucumbers are also fed to learning sages, as they are believed to strengthen the resolve and spirit. A potion consisting of the magical herbs wumopalo and lisapalo, wine, and cucumber juice has historically been used to temporarily induce in non-sages the ability to see spirits. Dill is additionally believed to produce positive effects, thought to ward of diseases of the stomach and cancers. Dill is often used in potions which may effect the physical nature of an individual, these potions are rarely used as their effects are most often permanent to some extent.

This particular cucumber salad recipe is a favorite in the region around Kalmanati, Bokith.

Recipe

1 large cucumber cleaned

2 cloves garlic roughly chopped

2 tablespoons fresh dill chopped

1/3 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

Cumin to taste

Cut cucumber into thin slices (the actual width will vary dependent on taste)

Combine cucumber and all other ingredients in a non-reactive container and mix.

Cover and store the salad for at least 30 minutes and up to 12 hours.

Serve cold

Ewisasi aka Olives

The Ewasi or olive is in many ways the center of Korithian cuisine, as it is also in Baalkes and Knosh. Olive oil is used regularly and the olive fruit is consumed at all meals of the day including dessert. Olives are cured via the use of water, vinegar, brines, or dry salt in order to remove their innate bitterness. There are hundreds of varieties of olive in Korithia alone, their taste dependent on when they are harvested, how they are cured, the particular cultivar, and even the soil in which they are grown. Kalmanati is best known for two varities of olive, the kalmi, which is red fleshed and meaty, typically cured in red wine vinegar, and the prasiki, a small green olive which is firm and slightly nutty in flavor.

Recipe

Take your favorite olives, put them in a bowl. Optionally add vinegar and herbs

Funemikiwados aka Hill Sauce

Hill sauce is the condiment of choice for most Korithian households and the exact nature of the sauce will vary greatly from region to region. In the north it is most often composed of pine nuts, olive oil, onion, vinegar, salt, and garlic. In the south the sauce is typically far more marine in nature, composed of seaweed, fish, garlic, olive oil, and vinegar. In all cases the ingredients are combined and mashed or ground to produce a pourable/dipable sauce. The sauce itself originates from the center of Korithia around the city of Bokakolis. The sauce was originally used by shepherds to flavor dried meats which may otherwise be dry or flavorless. Its name derives from the ingredients used within these early versions of the sauce, many of which were herbs plucked from the hillside while the shepherds tended to their flocks. The Kalmanatian version of the sauce is similar to this original herb based variety however it adds salt-cured fish and tisparos (Tisi - tickle, paros- seed) , another Kishite import (there it is called lisiki). This sauce is often used with practically any savory food, poured on meat, fish, vegetables, and bread. Often a house may be judged by the quality of their funemikiwados. Among the Kalmanatians there is two varieties of the sauce, a fresh version (the one described here) and another which is typically made with dried herbs and has additional vinegar added to act as a sort of preservative.

Recipe

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 tbsps rilogabo juice (1:1 orange and lemon)

2 anchovies (or other small salt-cured fish)

1/4 cup fresh chopped dill

1/6 cup fresh chopped parsley

1/8 cup fresh chopped thyme

6-10 leaves of fresh chopped rosemary

2-3 leaves fresh basil

2 cloves of garlic

Black pepper to taste

Ground tisparos to taste (Substitue ground sichuan pepper)

Gather the ingredients.

Combine and grind anchovies, garlic, and herbs into a fine paste, using a mortar and pestle or with a food processor.

Combine the herb paste ialong with the rest of the other ingredients and mix until completely incorporated.

Allow to sit at least 30 minutes, allowing for flavors to develop and properly incorporate with each other.

Serve with meat or fish

Wumos aka Wine

Wine in Korithia predates both the Korithians and the Arkodians, and had already been developed by several cultures on the islands including the Awaxi mentioned earlier. Wine is one of the most commonly consumed beverages, only surpassed by water, and slightly more common than psamarla, a Korithian version of unfiltered beer. Wine has many social, religious, and economic uses and is essential in the trade of the plantbrew, making up the base of many kinds of potion. There are many varieties of wine, with some being viewed as better or worse than others. Red wine is typically preferred for later in the day as it is believed that it helps to induce sleep while white wine is preferred for the morning and afternoon. Wine is typically watered down at a ratio of 2 parts water to 1 part wine, this may be either with plain or salted water. Unwatered wine is saved for special occasions and certain religious ceremonies in which intoxication is the goal. Wine may be sweetened with honey, figs, or various fruit juices. Herbs and spices such as black pepper, tisparos, coriander, saffron, thyme, and even cannabis and opium and various magical herbs may be added to change the flavor of the wine and to promote other effects.

Recipe

Pick a wine that you like and put it in a glass or cup. You can water it down if you would like but I didn't because I am not Korithian and this was a special occasion.

I finally got this post done! If you decided to read through this whole thing, thank you! Let me know if you try any of these, most of these amounts are ultimately a matter of taste, you can change things and experiment if you want.

Now we'll see if I get to 300 followers and we'll do this all over again with the food from another part of the Green Sea.

Thank you all again for following me, I've really enjoyed sharing my WIP with y'all!

@patternwelded-quill , @skyderman , @flaneurarbiter , @jclibanwrites , @alnaperera, @rhokisb, @blackblooms , @lord-nichron , @kosmic-kore , @friendlyshaped , @axl-ul , @talesfromtheunknowable , @wylanzahn , @dyrewrites , @foragedbonesblog , @kaylinalexanderbooks , @mk-writes-stuff , @roach-pizza

[madamlaydebug]

{Things you can eat when cleansing}....

•List of Vegetables (Leafy Greens):

Bok Choy

Cabbage

Celery

Chard

Collards

Dandelion Greens

Kale

Lettuce (romaine, red leaf, green leaf, butter, etc.)

SpinachVegetables (Root Veggies):

Beets

Carrots

Daikon

Fennel

Jicama

Onions

Parsnips

Radish

Turnip

•Vegetables (Starchy):

Squash

Sweet Potato (don’t cook it!)

Zucchini

•Vegetables (Misc.):

Asparagus

Broccoli

Cauliflower

Okra

Peppers (bell peppers and hot peppers)

Radicchio

•List of Fruits (Sweet Category):

Banana

Date (unsulfured and free of preservatives)

Fig

Grapes

Jackfruit

Jujube

Papaya

Persimmon

SapoteFruits (Sub-Acid Category):

Acai Berry

Apple

Blackberry

Blueberry

Cherimoya

Cherry

Loquat

Lychee

Mango

Nectarine

Peach

Pear

Plum

Raspberries

•Fruits (Acidic):

Cherry Tomato

Cranberry

Guava

Grapefruit

Kiwi

Kumquat

Lemon

Lime

Orange

Pineapple

Pomegranate

Strawberry

Tangerine

Tomato

•Fruits (Melon):

Cantaloupe

Honeydew

Watermelon

•Fruits (Non-Sweet):

Bell Peppers

Cucumber

•Fruits (High Fat):

Avocado

Durian

•List of Raw Nuts:

Almond

Beech

Black Walnut

Brazil Nut

Butternut

Cashew

Chestnut

Chufa Nut

Filbert

Gingko Nut

Hazelnut

Kola Nut

Pecan

Pine Nut

Pistachio Nut

Tiger Nut

Walnut

•List of Raw Seeds:

Chia Seeds

Flaxseeds

Hemp Seeds

Poppy Seeds

Pumpkin Seeds

Sesame Seeds

Safflower Seeds

Sunflower Seeds

This list does not contain every fruit, vegetable, nut, and seed that exists in the world, but it does contain most of them. This shows you how many different things you can eat on the cleanse, and you can make so many different recipes with all of them!

¤Sources:

http://www.nourishinteractive.com/healthy-living/free-nutrition-articles/121-list-seeds-nuts

http://www.raw-foods-diet-center.com/list-of-vegetables.html

http://www.raw-foods-diet-center.com/list-of-fruits.html

[tidebreaker]

moonglade/moonscales:

moonglade is the largest of a chain of islands called the moonscales. this is where the members of house silversea reside and would be considered their 'seat'.

the climate is compariable to countries located in the mediterranean. pre-climate change, of course.

moonglade palace, house silversea's main residence, is quite large and is located at the northern most tip of the island. the architecture is reminiscent of the greco-roman in style in real life, featuring arches, columns and domes.

a curious feature (at least to outsiders unaware of their true nature), are the stairs that lead directly into the water.

The throne room of Moonglade Keep is truly remarkable in terms of design and architecture. A large circle portion of the floor is made of glass that can see through to the waters below, sort of like a wild aquarium. It can be opened to allow merlings from their undersea kingdom in whenever they hold court.

underneath moonglade is a network of caves and caverns. there is a "stables" found within that houses hippocamps.

cereals, fruits and vegetables found on all islands: apples, apricots, artichokes, arugula, asparagus, barley, blackberries, broad beans cabbages, carrots, cherries, chickpeas, crabapples, cucumbers, figs, grapes, lemons, lentils, mulberries, nectarines, olives, oranges, peaches, peas, pears, plums, pomegranates, spinach, squash, watermelon, wheat, wild strawberries.

wildlife: anchovies, bats, blind-mole rats, blue crabs, cranes, crows, cuttlefish, deer, dolphins, doves, ducks, flamingos, foxes, frogs, geese, goats, grouse, hares, hawks, herons, ibis, jays, jellyfish, kingfishers, kites, lizards, lobster, lynxes, mackerel, magpies, mertens, mice, minnows, mussels, nightjars, octopus, osprey, orca, owls, oysters, pelicans, pigeons, pigs, pheasants, polecats, ring-necked parakeets, ravens, salamanders, sandpipers, sardines, seagulls, sea urchins, seals, sharks, sheep, shrews, shrikes, snakes, sperm whales, squid, sturgeon, swallows, swifts, tortoises, tuna, turtles, woodpeckers, wrens.

flowers, trees, plants, etc.: almond, althaea, amaryllis, anemone, aster, basil, bay laurel, beech, bellflower, cardamom, cassia, centaurea, chamomile, chestnut, cinnamon, cistus, chrysanthemum, clove, coriander, crocus, cumin, cypress, daphne, dianthus, dill, evergreen, fennel, fir, ginger, heliotrope, hellebore, hyacinth, iris, larkspur, lemon balm, licorice, lilac, lily, lotus, mandrake, marjoram, mastic tree, mint, myrtle, myrrh, narcissus, nutmeg, oak, oleander, oregano, orchid, palm tree, parsley, peony, pepper, pine, poplar, protea, rose, rosemary, saffron, sage, savory, sunflower, thyme, violet, walnut, wolf's bane, yarrow, yellow pheasant's eye, yew.

main trades include pearls, seafood, fruits and vegetables, herbs and spices, fish sauce, olive oil, as well as a specialized fabric dubbed seasilk.

several fishing villages can be found throughout the moonscales. fishing and farming are how a large number of the population makes a living.

do humans live there? yes. but the humans who live there are beholden to the silversea's in one way or another and are sworn to secrecy, lest a terrible fate befalls them. there are other merfolk populating the area as well.

[kenkubluk]

food i can have:

water/ice

cherri

strawb

raspb

blueb

almond/coconut/soymilk

Olipop soda

apple

orange

pineapple

watermelon

banana

cucumber

bellpepper

tomato/all tomat

only one sweetpotato

only one med potat

lightyogurt

romaine/all types lettuce

celery

carrots

ricecake

oats

tofu

vermicelli noodles/glass noodles

veggie broth/better than bouillon

goldfish crackers

popsicle

pumpkin

mango

plum

any seasoning

hot/vinegar/lowcal bbq sauce

vry limited<

three egg

one fish

1/2cup chickpeas

1/4cup dark choco

1/3cup vegan cream cheese

1/4cup nuts(cashew, almond, etc)

1/2bag unbuttered popcorn

1/2 corncob

1/4cup stevia

ONLY HALFCUP rice

ONLY ONETBSP veganbutter

ONLY ONETBSP oliveoil

food i cant have:

bread/wheatflour

meat(not eggs/fish)

normal oil/canola/vegtable/etc

icing/nutella/refinedsugar gen

fried anything

cows milk/fat milk

butter/from cows milk

fatty nuts (macadamia, pecan, etc)

milk chocolate

CHEESE

[simplyspellbound]

do you know any sources that list herbs, fruits, veggies, etc. by seasonal correspondences? I want to be able to do workings with materials that resonate with the season I'm working in, but I'm finding it harder to comb the internet for reliable information lately. Also, I love your blog and wish you a lively day!

Absolutely! The great thing about this data is that it’s not really up for debate, lol! Here’s a link from the United States Department of Agriculture. This link is from Switzerland for herbs. But any sources related to governments, active farmers, or master gardeners should be trustworthy!

I’d encourage you to create some of your own pages of research, perhaps in a grimoire, that way you can double check, refine, or add information as you happen upon it. For example, apples are technically in season all four season, but for me, they’ll always be associated with autumn.

Best of luck!

Spring

Apples

Apricots

Asparagus

Avocados

Bananas

Broccoli

Cabbage

Carrots

Celery

Collard Greens

Garlic

Herbs

Kale

Kiwifruit

Lemons

Lettuce

Limes

Mushrooms

Onions

Peas

Pineapples

Radishes

Rhubarb

Spinach

Strawberries

Swiss Chard

Turnips

Summer

Apples

Apricots

Avocados

Bananas

Beets

Bell Peppers

Blackberries

Blueberries

Cantaloupe

Carrots

Celery

Cherries

Corn

Cucumbers

Eggplant

Garlic

Green Beans

Herbs

Honeydew Melon

Lemons

Lima Beans

Limes

Mangos

Okra

Peaches

Plums

Raspberries

Strawberries

Summer Squash

Tomatillos

Tomatoes

Watermelon

Zucchini

Fall

Apples

Bananas

Beets

Bell Peppers

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery

Collard Greens

Cranberries

Garlic

Ginger

Grapes

Green Beans

Herbs

Kale

Kiwifruit

Lemons

Lettuce

Limes

Mangos

Mushrooms

Onions

Parsnips

Pears

Peas

Pineapples

Potatoes

Pumpkin

Radishes

Raspberries

Rutabagas

Spinach

Sweet Potatoes & Yams

Swiss Chard

Turnips

Winter Squash

Winter

Apples

Avocados

Bananas

Beets

Brussels Sprouts

Cabbage

Carrots

Celery

Collard Greens

Grapefruit

Herbs

Kale

Kiwifruit

Leeks

Lemons

Limes

Onions

Oranges

Parsnips

Pears

Pineapples

Potatoes

Pumpkin

Rutabagas

Sweet Potatoes & Yams

Swiss Chard

Turnips

Winter Squash

[mushroomwillow]

Idk food security rant/vent:

I know financially having chickens isn’t actually the best option. Egg prices suck (in the US at least) but at the moment they haven’t reached the total tipping point of being more expensive for a 3 person household who definitely won’t eat enough eggs produced by 6 chickens (we may get a rooster we won’t know until they arrive and get older, they aim for all hens but 🤷🏻 it happens). However. We have the space. We have access to a local hatchery that vaccinates and has vet care.

And this is one of a few steps we’re taking for food security and it’s not just for us it’s for those around us. Are my neighbors getting eggs? Hell yes. Is my fam and friends getting some? Absolutely. Any veggies I’m growing?? Yes. My bff and I are already exchanging seeds/starts. I have cucumber seeds I don’t want because I don’t eat cucumber, she’s giving me a whole stack of seeds because I have the room to grow stuff and she doesn’t, and I’ll be bringing her what I grow. And giving it to family, and neighbors. We’ve got a shed we’ve inherited by whoever had the house before us that’s basically perfect for a greenhouse, just need to throw what I have already in it.

So like, yeah we’re fucking struggling financially. We can’t hardly pay our bills and I’ve gotten fucking lucky so far finding barely enough money to cover the bare minimum and having family to help. We’re building our own coop with shit we’ve found for free, or discounted like hell. We went local for chicks that are coming later because it gives us more time to prepare. (And before anyone says shit, yes we did apply for food stamps, we got denied because my husband makes above the minimum even tho we’re over $2,000 short on mortgage/utilities/car/AND FOOD)

But I can at least say that when we don’t have money for groceries, we got eggs, some veggies, and our neighbors and such will too.

And yes I know how to prep food to save etc. I was taught how growing up and anything I can’t remember how to do I can still call my bio fam for the info (I don’t trust g**gle, boomer take I guess) (and yes I was taught how to live without power etc, another part of growing up with a fam of extended poverty). If we could I’d hunt/fish but we’re suburban af and that’s not something we have any access to. My bio fam is on the other side of the country unfortunately. Though they’d be happy to send plum anything. Dear lord their plum tree has taken over… *flashbacks*

[veganlynx]

… they all become nutritionists…

I recently read a question about what would happen if everyone went vegan.  Specifically in Scandinavia.

A few idiots showed up and commented. All the same old nonsense. As you know, if they hear the word ’vegan’ they all become nutritionists. 

That made me think about how easy it would be to grow most of what you need for a healthy (and more importantly, cruelty free) diet. All without resorting to imports.

Carbohydrates? Cereals (wheat, rye, oats, barley). And potatoes, of course. 

Proteins? My favourite - hazelnuts. Yellow peas. Thursday split pea soup. With pancakes for dessert. :) And another classic: brown beans. 

Vegetables: Cabbage, kale, cauliflowers, onions, leek… Plus tomatoes, cucumber, bell peppers (aka paprika). Root vegetables. 

Fruits, berries (+ one more): Apples, plums, cherries, strawberries, raspberries and many more. Then rhubarb. LOL. Not a fruit or a berry, as far as I know, but delicious in desserts.

Herbs, spices. Salt is mined in Denmark. Sugar is made there too, nowadays. Sadly, things like vanilla, cocoa, cinnamon etc can’t be grown up north, but it can be transported on ships.

[astrovastukosh]

Vedic Hindu Almanac with accurate calculations of today's date - 10 September 2024

⛅Date - 10 September 2024 ⛅Day - Tuesday ⛅Vikram Samvat - 2081 ⛅Ayan - Dakshinayan ⛅Season - Autumn ⛅Month - Bhadrapada ⛅Paksha - Shukla ⛅ Tithi - Saptami till 11:11 pm thereafter Ashtami ⛅Nakshatra - Anuradha till 08:04 pm thereafter Jyestha ⛅Yoga - Vishkambh till 12:31 pm on September 11 thereafter Preeti ⛅Rahu Kaal - 03:42 pm to 05:15 pm ⛅Sunrise - 06:25 ⛅sunset - 06:48 ⛅Disha Shool - in the north direction ⛅Brahma Muhurta - from 04:52 to 05:38 in the morning ⛅Abhijit Muhurta - from 12:12 in the afternoon to 01:01 in the afternoon ⛅Nishita Muhurta - from 12:13 in the night of September 11 to 01: 00 Till September 11 ⛅ Vrat festival details - Lalita Saptami, Jyeshtha Gauri Aawahan ⛅Special - Eating palm fruit on Saptami increases diseases and destroys the body. (Brahmavaivart Purana, Brahma Khand: 27.29-34)

🔹Do it according to your natural Diet 🔹

🔸The dosha which is predominant in human nature is more likely to cause diseases caused by its outbreak. To protect from these, Maharshi Charak, Acharya of Ayurveda says:

Viparita Gunastesham Swasthavrittervidhirhitah.

🔸 Only the consumption of qualities contrary to nature is beneficial for health. (Ch. Sam., Sutrasthan 7.41) Therefore, after deciding your nature, take food and lifestyle according to it. should be consumed.

🔸To get the benefits of all food items, it is beneficial to consume the doshas aggravated by the substance by combining them judiciously with the mitigating substances. For example, if spinach increases the air, then the air-reducing dill, ginger, and garlic are added to it. The air-enhancing properties of pulses and vegetables are mitigated by the use of substances like black pepper, asafoetida, etc., and of grains like barley, corn, etc. by the use of oil, ghee, and salt.

🔹How to keep the air balanced through diet?🔹

🔸Agitated air force It ruins one's complexion and age. It creates instability, weakness, fear, and grief in the mind.

🔸 80 types of diseases are caused by the outbreak of Vata alone. The diseases caused by the combination of the aggravated Vayu with Pitta and Kapha are innumerable. Vayu is extremely strong and quick-acting ( Since it is fast-acting, the diseases caused by it are also strong and fatal. Therefore, to keep the air under control, one should make judicious use of air-enhancing and air-reducing substances in the diet.

🔹Fatal sedative🔹

Cereals: Sathi rice, wheat, millet, sesame

Pulses: Kulthi, Urad

Vegetables: Bathua, Punarnava (Satodhi), Parwal, Tender Radish, Tender (seedless) Brinjal, Ripe Ashgourd, Drumstick Beans, ladyfinger, yam, carrot, turnip, mint, green coriander, onion, garlic, ginger

Fruits: dry fruits, pomegranate, amla, bael, mango, orange, plum, guava, banana, grapes, sweet lime, coconut, custard apple, Papaya, mulberry, litchi, jackfruit (ripe), phalsa, muskmelon, watermelon

Spices: dry ginger, carom seeds, fennel seeds, asafoetida, black pepper, pipramul, cumin seeds, fenugreek seeds, cinnamon, nutmeg, cloves, cardamom.

🔹Other air-inhibiting substances🔹

🔸Saffron, rock salt, black salt, cow milk, and ghee, all types of oils [except Baren (safflower, safflower) oil]

🔹Air-increasing substances🔹

In cereals: barley, sorghum, corn

In pulses: Beans, peas, kidney beans, gram, pigeon peas, green gram (less gas producing), moth beans, lentils.

Vegetables: arvi, cluster beans, mustard, amaranth, spinach, ripe radish, cabbage, gourd, cucumber, tinda

Fruits: pear, jamun, water chestnut, raw mango, peanuts.

[somethingclevermahogony]

A Recipe for Wumopaka and Breakfast at a Korithian Temple

Hello everyone! It's been awhile since I did a big post like this!  Quite some time ago, I said that, as a way to celebrate reaching 300 followers (I'm now nearing 350), that I would make one of the dishes from the setting of my WIP. I did something similar to celebrate both 100 and 200 followers, which you can see here and here. With that in mind, I put up a poll to see what dish you all would like to see based on the favorite dishes of my OCs. You voted for Penetinos's favorite food, a sesame cake/cookie called Wumopaka.

In addition to the Wumopaka, I will provide a description of the meal for which it would have been, Penetinos's favorite meal. This particular meal is what you might expect to be served in the early morning as a priest/priestess of the temple of the Goddess Fokisa.

I will give a short description and some history of each component of the meal and will also provide recipes. These recipes come specifically from the Korithian city-state of Obfunemakolis, on the island of Obfunema.

BIG POST ALERT

Korithian Diets in General

The diet of Korithians is generally highly reliant on cereals, grapes, and olives. Barley is the most commonly consumed cereal and is used in the bread of most commoners. However, wheat have become increasingly more available in recent years, and has in large part, began begun to replace barley as the staple crop for the more well-off., and priests and priestesses. Legumes (Lentils, peas, vetch, beans, etc.), vegetables (Cabbage, carrots, lettuce, seaweeds, artichokes, asparagus, onions, garlic, sesame, cucumber, beets, parsnips, etc.) and fruits/nuts (pomegranate, almond, fig, pear, plum, apple, dates, chestnuts, almonds, hazelnuts, pinenuts, beechnuts, walnuts, rilogabo(Kishite regalu "Sunfruit"), bokigabo (Kishite botagalu "Northern fruit), etc.) also make up a significant portion of the Korithian diet, with meat (Cattle, lamb, pig, goat, goose, duck, horned-rabbit, game) and fish typically filling a relatively minor role except for in the diets of wealthy individuals.

Vinegar, oil, and garlic appear in almost all mainland Korithian dishes and are an essential aspect of the Korithian palate.

The Arkoteki and their diet

The Arkoteki are the primary inhabitants of the southern islands of Korithia and are the closest descendants of the Korithian precursor civilization, the Arkodians. The Arkodians, famous for their creation of magical weapons made from Arkodian Bronze, were ultimately destroyed during the Kishite-Arkodian War, the same war which would ultimately lead to the collapse of the United Kishite Empire.

While similar to their mainland cousins (the Funfiron), the Arkoteki do exhibit a number of unique practices. Perhaps most famous is the practice of Padin Barohim/ Padbim (Ash Feet), a ritual tattooing of the top of the foot which is undergone typically by warriors and sailors around the age of 15. The Arkoteki dialect is noticeably different from that of their mainland cousins, with both parties having some difficulty understanding the other. The Arkoteki accent shows greater influence from both Knosh and Apuna, while the mainland shows considerably more Baalkic and even Kishite influence.

Food and diet are another area in which the Arkoteki show some separation from the mainland. The Arkoteki on average eat far greater quantities of fish/shellfish and almost no mammalian meat. Cattle are rare on the islands, as are pigs, with sheep and goats instead forming the great majority of all livestock. 

Arkoteki food is generally light, and shows an aversion to strong sauces and richer food preparations. This has led to a somewhat contentious culinary relationship between the islands and the mainland. 

The southern islands have long been famed for the honey produced there and hives are plentiful. It is perhaps for this reason that the average Arkoteki exhibits a far greater sweet tooth compared to a northerner.

Recipes below the cut!

The components of the meal are as follows:

Wumopaka: (Korithian: Wumos = wine, paka = cake/cookie)

Trakidaro: (Korithian: Traki = goat, daro = cheese)

Ewisasi : (Korithian: Ewisasi = olives)

Hogabo : (Korithian: Hogabo = dates, literally "dust fruit")

Wumos: (Korithian: Wumos = wine)

Wumopaka aka Pokdibopaka aka Arkoteki Wine/Sesame Cake

Wumopaka is a popular breakfast/dessert item with origins in the south of Korithia, likely shortly after the fall of Arkodai.

Wumopaka originated as a survival food, composed primarily of gathered nuts, sesame, and honey with some barley or even ground lentils added to provide further sustenance. At this point, these lumpy hard cakes, typically made into the shape of large flat discs or "cakes", would be called sesame cakes or Pokidopaka (or in the Arkodian: Pokediopaga). The use of honey and its long, slow cook time created a hardy and long-lasting, yet palatable, treat that could be easily transported during the uncertain and dangerous times after the fall of Arkodai. These cakes appear in many Arkoteki folktales and myths, sometimes as gifts and sometimes as weapons. According to one story, the hero Kuranokos killed the giant Firokari by striking him in the head with a thrown sesame cake. As the ashes settled and new settlements formed, Pokidopaka remained, adopted as a new comfort food. It was priests that first started the custom of serving the cakes, either broken into small pieces or else premade into smaller pieces, with wine. It is from here that the cakes have earned their more common name, Wumopaka. It is not unheard of to dip said cakes in the wine, some even dropping the cake into the wine entirely, allowing it to dissolve, leaving behind the hard sesame shell to be eaten afterward. Compared to the first cakes, the Wumopaka of Penetinos's time are smaller and sweeter, incorporating spices like fennel and cinnamon, and have forgone barley and lentils in exchange for wheat flour.

Due to the hard and sticky nature of the treat, it has an unfortunate reputation as a "tooth-breaker".

Recipe

(Note that Korithia has no distinct set of measurements nor are recipes recorded. The amounts described here are approximate. Recipes are typically passed down orally and differ greatly between cities, temples, and families. Adjust the ingredients to one's own liking) (Also note that this is not like a modern recipe; it does not use sugar or leavening agents like baking soda. If one wishes, they can add baking soda and sugar to the cake in order to create a sweeter and less dense product.)

The Cake

150 grams All Purpose Flour

120 grams hazelnuts/almonds/walnuts (Ratio is a matter of preference, this recipe strongly favors hazelnuts)

5 Tbs olive oil

5 Tbs Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

4 Tbs honey

2 Tbs Plain Greek Style Yogurt

1 tsp Cinnamon

½ tsp fennel seed

4 black peppercorns

Salt

The Shell

150 grams of white sesame seeds (optionally mix white and black sesame)

Approximately the same amount of honey (~5.2 ounces)

Optional: 1-2 tsp Sweet White Wine

The Cake

1) Preheat the oven to 180C (365F). While the oven is heating add nuts and spices to a large pan and toast over medium heat, moving constantly, until fragrant but not burnt, remove from heat and set aside to cool.

2) After allowing the nuts and spices to cool, use a mortar and pestle or a food processor/grinder, to process all into a sandy consistency.

3) Combine nut mixture with all purpose flour in a large bowl.

4) In a separate bowl measure and combine the wet ingredients.

5) Combine with the dry ingredients. Use hands or a sturdy utensil to completely incorporate all ingredients. The resulting due should be firm and pliable and should retain its shape without crumbling. If too dry, add additional rilogabo juice. This does not need to rest.

6) Roll the dough into four long thin batons and place on a lightly oiled baking pan.

7) Place the pan in the pre-heated oven for 20- 25 minutes or until mostly firm to the touch and golden.

8) Remove pan from the oven and allow the cakes 10 minutes to cool.

9) Once cooled, cut the cakes into bite sized pieces.

10) Place cut cakes back into the pan and back into the oven for 25- 30 minutes.

12) Once finished, pull the now hard cakes from the oven to cool. The texture should be hard and crunchy, somewhat like an italian biscotti.

11) While the cakes are cooling work on the shell.

The Shell

1) Toast the sesame seeds in a pan over medium heat, stirring constantly. You want them to get a bit of color but not too brown/burnt. Remove and set aside the seeds for later use.

2) Using the same pan, pour in the honey and heat the honey until it starts to bubble. Let boil/simmer at a medium/medium-low for 4-5 minutes, being careful not to let it burn. Optionally you may add the wine at this time.

3) Add the toasted sesame seeds to the honey, lower the heat and stir. Insure that ingredients are completely mixed. Heat the mixture for 2-3 minutes more, beware of scorching. Take a small amount and drop in a glass of water, it should stay in a ball, if it spreads out it still needs to be heated.

4) Line a pan with slightly greased (sesame or olive oil) parchment paper and pour the sesame mixture on top. Use a flat implement to spread the mixture into a thin and even layer.

Combining the Cake and Shell

1) Allow the shell to cool. The mixture should be cool enough to touch while still being pliable. BE CAREFUL.

2) Acting quickly, remove or cut free strips of the shell and wrap these around the cakes, pressing to insure adhesion.

3) Once all the cakes are wrapped, set aside to cool and fully harden.

4) Serve alongside wine and cheese.

Trakidaro aka Fresh Goat Cheese

The origins of cheesemaking in Korithia are credited to the now extinct forestfolk people known as the Awaxi. Among the cheeses made by the Awaxi would have been one similar to this, a simple and unaged goat cheese.

Families and temples across Korithia make cheese like this typically on a weekly basis. In order to preserve the cheese, it can be kept in a brine. As has been previously mentioned, cattle are rare in the south and, as a result, the majority of the cheese which is produced in places like Obfunema comes from sheep or goats.

Arkoteki cheese differs from mainland cheese in its preference for citrus as the acid of choice in separating the curds over vinegar. This particular recipe is a mixture of vinegar and citrus (rilogabo).

A number of different seasonings and flavor enhancers can be added to the cheese in order to increase its complexity. While the cheese is typically eaten by itself, it can also be stuffed into fruits or mixed with nuts or spread on breads or cakes.

The Recipe

1/2 Gallon of Whole Goats Milk

1 Pinch of Sea Salt

1 Tablespoon of Red Wine Vinegar

1 Tablespoon Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

1 Sprig of Fresh Rosemary

Olive oil to serve

1) Fill a pot with milk. Stir in a pinch of salt. Heat over medium heat until milk registers around 87C/190F, do not allow to boil. Look for slight foaming on the surface, when the temperature has been reached, add the vinegar and rilogabo juice, the curds will begin to form immediately, stir to fully incorporate vinegar without breaking curds. Stop.

2) Take the pot off of the heat and cover, allow it to sit for 15 minutes.

3) Using cheesecloth, a fine mesh strainer or both, separate the curds from the whey. Allow the curds to cool and drain off excess liquid.

4) Once cool and firm enough to handle, wrap the curds in an absorbent material (Paper towel or a clean cloth should work).

5) Place a weighted item, like a pot, over the curds, allowing the weight to compress and remove excess liquid.

6) Let sit 15 minutes.

10) Remove the pot and carefully unwrap the cheese. The cheese will be soft and crumbly.

11) Add an additional pinch of salt and fresh rosemary leaves (to taste). Carefully fold to incorporate both into the cheese.

12) Tightly rewrap the cheese and place in a cold place (the fridge) for at least 30 minutes.

13) Unwrap and serve with a drizzle of olive oil.

Ewisasi aka Olives

The Ewasi or olive is in many ways the center of Korithian cuisine, as it is also in Baalkes and Knosh. Olive oil is used regularly, and the olive fruit is consumed at all meals of the day, including dessert. Olives are cured via the use of water, vinegar, brine, or dry salt in order to remove their innate bitterness and to make them edible. There are hundreds of varieties of olive in Korithia alone, with the island of Obfunema having six distinct cultivars. The island is known in particular for two varieties of olive, the karubo, which is red-fleshed and very meaty, typically cured in a mixture of vinegar and fish sauce, and the fokadiki, a very small green olive, which is famed for its crisp and almost fruit-like flavor.

Recipe

Take your favorite olives, put them in a bowl. Optionally add vinegar, olive oil, and herbs.

Hogabo aka Dates

The Date Palm was introduced to the southern islands by Knoshic traders while the Arkodian Kingdom was still intact. The plant and thus fruit never gained much popularity on the mainland, where fruits like the fig reigned supreme. However, the comparatively arid climate of the south was perfect for date cultivation, and it quickly became a staple of the southern diet. Many of the feral palms now growing on the island of Obfunema descend from groves planted by the ancient Arkodians.

Dates are eaten by themselves as a snack, can be used to make sweeteners, or can be used as ingredients in larger dishes. Dates and olives are almost always eaten together, to the point that some superstitious folk believe that it is bad luck to eat one without the other.

The spitting of date pits has become a popular game among both Arkoteki children and adults. Spitting a date put at the feet of another has become a peculiar manner of expressing romantic interest in that person. However, one should take care that the pit does not hit the person in question, as this is invariably a sign that the pairing will fail.

Recipe

Pit (or don't) and serve.

Wumos aka Wine

Wine in Korithia predates both the Korithians and the Arkodians, and has already been developed by several cultures on the islands, including the Awaxi mentioned earlier.

Wine is one of the most commonly consumed beverages, only surpassed by water, and slightly more common than psamarla, a Korithian version of unfiltered beer (psamarla is not typically consumed by the Arkoteki, instead they prefer a mead-like drink called riwimi).

Wine has many social, religious, and economic uses and is essential in the trade of plantbrew, making up the basis of many kinds of potions. There are many varieties of wine, with some being viewed as better or worse than others. Red wine is typically preferred for later in the day as it is believed that it helps to induce sleep, while white wine is preferred for the morning and afternoon. Arkoteki are known to mix red and white wines, particularly around midday, a practice which is seen as distasteful by other Korithians.  Wine is typically watered down at a ratio of 2 parts water to 1 part wine. Unwatered wine is saved for special occasions and certain religious ceremonies in which intoxication is the goal. Wine may be sweetened with honey, dates, figs, or various fruit juices. Herbs and spices such as black pepper, tisparos, coriander, saffron, thyme, and even cannabis and opium and various magical herbs may be added to change the flavor of the wine and to promote other effects.

The Arkoteki typically favor sweet wines and will gladly add honey or date syrup in order to sweeten a wine to an acceptable level. Compared to the north, they tend to avoid the addition of herbs and spices to their wine, and are particularly opposed to the practice of adding salt to their wine.

Recipe

Pick a wine that you like and put it in a glass or cup. You can water it down if you would like but I didn't because I am not Korithian and this was a special occasion. Penetinos prefers a red wine, even first thing in the morning. This particular glass was a merlot with a bit of honey added to up the sweetness (don't worry it was cheap).

Agh! I actually got this post done! Finally! If you were brave and dedicated enough to read through this whole thing, thank you! Let me know if you try any of these, most of these amounts are ultimately a matter of taste, and was based on guess work on my part, you can change things and experiment if you want.

Now we'll see if I get to 400 followers and we'll do this all over again with the food from another part of the Green Sea. Hopefully next time I can get it done in less than 6 months.

Thank you all again for following me, I've really enjoyed sharing my WIP with y'all and I'm hoping to do more! Also, Happy New Years!!!!

@illarian-rambling, @mk-writes-stuff, @kaylinalexanderbooks, @willtheweaver, @patternwelded-quill

@elsie-writes, @elizaellwrites, @the-ellia-west, @the-octic-scribe, @the-golden-comet

@finickyfelix, @theprissythumbelina, @autism-purgatory, @diabolical-blue , @tildeathiwillwrite

@katenewmanwrites, @leahnardo-da-veggie, @paeliae-occasionally, @melpomene-grey

@drchenquill, @marlowethelibrarian, @winterandwords, @phoenixradiant, @pluttskutt

@dyrewrites, @unrepentantcheeseaddict, @roach-pizza, @rivenantiqnerd, @pluppsauthor

@flaneurarbiter, @dezerex, @axl-ul, @surroundedbypearls

@treesandwords, @the-golden-comet

[gopigangwar]

Decoding Detan Face Packs: Which One Reigns Supreme?

The pursuit of flawless and radiant skin often leads us to explore various skincare products, with the detan face pack being a popular choice. These packs promise to fade away the effects of sun exposure, pollution, and uneven skin tone, leaving you with a refreshed complexion. However, with a plethora of options available, it can be challenging to determine which detan face pack is truly the best. Let's delve into this topic and explore some top contenders.

Key Considerations When Choosing a Detan Face Pack

Before we dive into the recommendations, it's essential to understand what factors should influence your decision when selecting a detan face pack.

Skin Type: Your skin type plays a pivotal role in choosing the right product. Whether you have oily, dry, combination, or sensitive skin, there's a detan face pack tailored to your needs. Always opt for a pack that matches your skin type to ensure optimal results.

Ingredients: Look for products that boast natural ingredients known for their detanning properties. Ingredients like aloe vera, cucumber, lemon, and turmeric are renowned for their skin-brightening and detanning effects. Conversely, steer clear of products containing harsh chemicals that could irritate your skin.

Texture and Application: The texture and ease of application are also vital considerations. Creamy face packs are typically more hydrating and are great for dry skin, while gel-based or clay masks work well for oily or combination skin. Additionally, choose a product that's easy to apply and remove.

Top Detan Face Packs to Explore

Now that we've established the essential factors to consider, let's delve into some of the top detan face packs available in the market:

Advik Ayurveda Detan Face Pack: Advik Ayurveda detan Face Pack is a stellar choice, especially if you're looking for a detan solution with natural ingredients. It combines the goodness of chickpea, oatmeal, saffron, Multani mitti, nagkesar, licorice etc to lighten dark spots and improve skin texture. What's more, this product is free from harsh chemicals, making it gentle on sensitive skin.

Himalaya Herbals Tan Removal Orange Face Wash: Although not a traditional face pack, Himalaya Herbals' Tan Removal Orange Face Wash is worthy of mention for its effective detanning properties. Packed with orange peel extracts and natural skin lightening ingredients, this face wash gradually reduces tan and pigmentation with regular use.

Plum Green Tea Clear Face Mask: If you have oily or acne-prone skin and are dealing with tanning issues, the Plum Green Tea Clear Face Mask is an excellent choice. This mask contains green tea extracts and glycolic acid, which gently exfoliate the skin, unclog pores, and reduce tan, leaving your skin refreshed and revitalized.

Mamaearth Ubtan Face Pack: Ubtan, a traditional Indian skincare remedy, has garnered significant attention in recent years. Mamaearth's Ubtan Face Pack harnesses the power of turmeric, saffron, and apricot oil to not only detan your skin but also provide deep nourishment. It's suitable for all skin types and is free from harmful chemicals.

Lotus Herbals Safe Sun De-Tan Face Pack: Lotus Herbals' Safe Sun De-Tan Face Pack is another crowd-pleaser with its blend of milk, honey, and turmeric. While milk and honey provide nourishment, turmeric's anti-inflammatory properties help reduce redness and inflammation. This versatile product is suitable for all skin types, making it a versatile option.

In Conclusion

Finding the best detan face pack is a personal journey that depends on your skin type, concerns, and preferences. Whether you opt for Biotique's Bio Fruit Whitening and Depigmentation Face Pack, Himalaya Herbals Tan Removal Orange Face Wash, Plum Green Tea Clear Face Mask, Mamaearth Ubtan Face Pack, or Lotus Herbals Safe Sun De-Tan Face Pack, remember that consistency is key. Regular use, in conjunction with adequate sun protection, will help you achieve the radiant, even-toned skin you desire. Say hello to a more luminous complexion with the detan face pack that suits you best.

[focsle]

Could we hear some of the food Mary was writing about?

Sure!

She entertained captains on board when gamming with other ships, and that’s when the food bounty tended to come out. Often the foods were a mix of what was available to them (i.e. if they recently caught fish or found shellfish, got tropical fruit from a provisioning stop, etc.), and things other captains gave her as gifts that she saved for such occasions.

Captain Chatfield went out this forenoon, so that we only had two captains to dine with us, Captains Jernegan and Lester. Had a fish chowder, a large stuffed and baked fish, coffee, bread and butter and preserves, and a roll pudding. Had some huckleberry pies made for supper, but they did not stop.

Holidays were also an occasion for fancier food than usual. Here’s Christmas:

Minnie hung up her stocking last night. She was fearful that she should get nothing in it, as we could not go to the store, but she succeeded as well for eatables as if she had been at home. We had quite a Christmas dinner: roast chickens, stuffed, potatoes, turnips, onions, stewed cranberries, pickled beets and cucumbers, and a plum duff. For tea I had a tin of preserved grape opened and cut a loaf of fruitcake.

Everyone seemed to love her daughter Minnie, who was 5-9 years old over the course of the voyage. Whaling wives and—more rarely seen—their children, were definitely a domestic novelty.

We all passed a very pleasant day, Captain Winegar enjoying it very much; it reminded him so strongly of home. Minnie attracted much notice as usual. She is generally the center of attention with company. She is not afraid to speak, and her replies are generally to the point and usually interspersed with some salt remarks. The captain gave me a couple pounds of green tea, a couple tins of preserved pineapple, and a few shells. I forgot to mention that we carried him a little pig and gave him a piece of fresh pork. The cook gave Minnie a little china cup and saucer, which pleased her very much. For dinner we had a roast duck, potatoes, onions, some very nice biscuit, coffee, mince pie, and for dessert preserved peaches, pineapples, and quinces. For supper we had oysters, cold duck, biscuit, preserved pears, mince pie, doughnuts, and cookies, Captain Winegar doing the honors very well. We arrived home delighted with our visit.

Here’s Minnie celebrating her 8th birthday by presiding over a tea party with a bunch of whaling officers, that her mom prepared.

We set the table and called the officers down about half-past 7 P.M. Minnie was so happy she hardly knew what to do with herself, and I think we all enjoyed it pretty well. The officers all united in saying that they had not sat down to such a table since they left home. The treat consisted of a plate of sister Celia’s fruitcake, two loaves of cupcake frosted, two plates of currant jelly tarts, and a dish of preserved pineapple, also hot coffee, good and strong, with plenty of milk and white sugar. After we had finished there was ample supply left, which was sent into the steerage for boatsteerers, etc.

In addition to tea party leftovers being sent to the boatsteerers, foods were also made for the foremast hands as a special occasion too.

Luxuriated today in roast chickens for the cabin, and a pork sea pie for the forecastle, with occasional lunches of pineapple, bananas, and coconuts.

There were some struggles with her cooking ventures too, however:

This afternoon we killed two hens; Cynthia and Coopie. It made Minnie feel very sad to have Cynthia killed. I must not allow her to name her chickens for her friends; it makes her feel so badly when they are killed. […] I made our chickens into a pie today. The officers said it seemed like home. It was not baked well; the crust was not done. I should have more courage to make knickknacks if I could attend to the baking of them, but of course it would not do for me to go into the galley.

All in all the fare was quite fine compared to…food on whaleships in general.

[thegrapeandthefig]

What are some correspondences for Priapus? Herbs, crystals, incense, etc.

Most of the historical associations we know about come from latin poetry, or as isolated epigrams (especially in the Palatine Anthology). Here are a few relevant excerpts:

Turning along this path here, goatherd, you will find a newly carved figwood statue, three-limbed, bark-bearing, and earless, but able with its child-begetting phallus to achieve the works of Cypris. A sacred enclosure runs round it, and an ever-flowing stream splashes from the rocks on all sides onto the laurels and myrtles and fragrant cypress; there the grape, child of the cluster, spills down from the tendril, and the spring jackdaws echo in high-pitched songs the variety of their warbling melodies, to which fair nightingales reply with trills, uttering the sweet sound from their beaks. (Theocritus. Epigrams. 4.9; AP 437.1–12)

Let gardens breathing with crocus flowers invite the bees, and may the guardianship of Hellespontine Priapus, protector against thieves and birds with his sickle of willow, protect it, while the master brings thyme and pine saplings from the high mountains and sows them widely around the bees’ dwelling. (Virgil, Georgics, l. 109-115)

Columella also says this regarding to the rocket/arugula: "which is sown next to fruitful Priapus to arouse sluggish husbands to love-making" (De Re Rustica 10.119–20)

Poem 51 of the Priapeia* also lists a fair amount of garden produce (figs, grapes, apple, pears, plums, sorbs, mulberries, almonds, cabbages, beet, leeks, cucumbers, gourds, basil, lettuce, onions, garlic, rocket, mint, rue) but the comedy in this poem comes from the fact that the neighbor's garden also has all these things, and therefore the thieves choosing to rob the garden Priapus guards must enjoy the (sexual) punishment he reserves for them. So it is difficult, in this context, to really say that these produce hold more "sacred" value to Priapus unless attested elsewhere (such as the figs, grapes or apples).

Priapus is, perhaps more than most, a god of the simple things, and considering his function has protector of the garden, it'd be simpler to say that all that grows in a garden is sacred to him.

This aside, in Roman literature, Priapus is a wooden god. His statue is rarely described as made of stone or marble because he is a practical guardian who would be crafted by the farmer. Most times, the essence isn't disclosed but some wood essences have been recorded*:

Fig wood (3 mentions)

Cypress (2 mentions)

Willow (2 mentions)

Poplar (2 mentions)

Oak (1 mentions)

Apple (1 mentions)

He is also often pictured near or underneath trees, both on frescos or on engraved gems, which is thought to be because that would be a common placement for his - often simple - altar.

I do not know of any historical mentions concerning incense choice. He is not present in the Orphic Hymns (at least not without syncretism). And when it comes to crystals, there does not seem to be a specific pattern concerning the gem choice on which he is engraved outside of already very popular gem choices. On the topic of gemstones, I'd recommend giving this post a read where I explain how the ancient's conception of crystal associations and uses tends to be very different from how we understand it today. *Priapeia poems, 51 **Sageaux, Laura. "La statue en bois du dieu Priape en contexte champêtre." Journée d'Études des doctorants CRATA-ERASME: Pouvoir et Religion dans l’Antiquité: échos, mémoire, oubli. 2018.

[fuckingrecipes]

Do you have a tag or links to recipes that can keep out of the fridge? I wanna start packing lunch but steamed veggies and pb&j only take me so far lol preferably meat or egg dishes? For protein

Food that keeps at room temperature for many days:

- Whole veggies: potatoes, carrots, onions, garlic, cucumber, eggplant, tomatoes

- Whole Fruit: Apple, Pears, Plums, Tomatoes, Avocado, Mangoes, Citruses, Papaya, etc.

- Bread products. Loafs, croissant, bagel, buns, Pita bread, baguettes. Chips and Crackers.

- Some Sauces : Soy Sauce, Oyster or Fish sauce, Vinegars, Most Oils, Ketchup, Mustard, Vinegar-based salad dressings, vinegar-based hot sauce, Peanut butter, Honey.

- Hard cheese like Cheddar, Gruyere, Machego, Parmesan

- Dried fruits and Nuts. I have a big bag of dried cranberries and almonds that I snack on throughout the day.

-Dry noodles. Can you bring an electric kettle to use during lunch? Do you have access to a microwave or super-hot water from a coffee maker? You can cook noodles.

-Single Packets of tuna or precooked chicken in sauce, like this:

Food that is perishable, but is fine to let sit at room temperature for 4-6 hours between when you take it out of your fridge in the morning, and leave it at your desk all day before eating:

Literally anything if you have an insulated lunch box ($10-$20) and a regular bottle of water that you froze overnight and stuck on top of the other food. Portable refrigeration, plus you have a drink included by the time it thaws.

If you want to be extra safe, you can pack your lunch the night before, leave it in the fridge overnight, and then pack it with the ice-bottle into your insulated lunchbox when you leave. Put the more-perishable stuff like dairy or meat products up against the bottle for maximum chill.

Then eat whatever cold dishes you want. Salads, deli meat and cheese, egg salad, tuna salad, Lemony potatoes, coleslaw, pies, marinated veggies, rice, chopped fruit, veggies with dip, Hummus or Tzatziki with bread, Guacamole, cold pastas, hard boiled eggs, etc. There are ENDLESS cold 'Salads' that are just various combinations of pastas with vegetables or fruit and different seasonings.

You mentioned 'steamed veggies' so if you have a microwave available, then prepare literally anything you want, pack it cold in your lunchbox, and heat it up on-site.

[spanishskulduggery]

Spanish Vocabulary - La cocina y los alimentos / Cooking and food

Please be aware beforehand that food is incredibly regional in Spanish, and certain words will have multiple translations or regional variations. The ones I know of will be included, but just be aware that there are many regionalisms at play, and depending on the region certain things will have different names

For example - and this is a very notable one to be aware of - in general, el limón refers to “lemon” while la lima is “lime”; but there are places where el limón will also be “lime”

Spanish also has many cases where there will be accepted variations just kind of like a secondary word for the food

And be careful of words for “beans” since there are a lot and some of them are different, or used widely

La Fruta / Fruit

la fruta = fruit el fruto = fruit [in the sense of “what a plant produces or yields”]

la manzana = apple

la naranja = orange la mandarina = orange [in some countries la mandarina is the standard; it technically means “Mandarin (oranges)” but it’s sometimes more common than simply la naranja]

la cereza = cherry

la uva = grape

la pera = pear

el melocotón = peach [Spain] el durazno = peach [Latin America]

el pomelo / la toronja = grapefruit

la ciruela = plum

la pasa / la pasita = raisin [in some contexts, la pasa just refers to “dried fruit”, so you may see la pasa as “raisin” or “prune”; specifically though you’d say la uva pasa for “raisin” aka dried grape, or la ciruela pasa for “prune” aka dried plum]

la frambuesa = raspberry

la fresa = strawberry [some countries] la frutilla = strawberry [some countries; in some countries fresa means “posh” or “snobby”]

el coco = coconut

la piña = pineapple

el albaricoque = apricot [Spain] el damasco = apricot [most of Latin America] el chabacano = apricot [Mexico, primarily]

la mora = blackberry / mulberry la mora (azul) = blueberry

el arándano (azul) = blueberry el arándano rojo = cranberry

la banana = banana el plátano = banana / plantain [depends on the country]

el higo = fig

el dátil = date

el melón = melon

la sandía = watermelon

la cáscara (de fruta) = peel, rind / zest

Las Verduras / Vegetables

la verdura = vegetable el vegetal = vegetable

el apio = celery

la cebolla = onion

el ajo = garlic

el pepino = cucumber

el pimiento = pepper (vegetable)

el chile = chili, chili pepper

la papa = potato [Latin America] la patata = potato [Spain]

la batata = sweet potato / yam el boniato = yam / sweet potato [some countries will say el camote]

las lentenjas = lentils

los garbanzos = chickpeas

los guisantes = peas

la legumbre = legume, bean la habichuela = bean [usually kidney beans and red beans] el frijol = bean [often black beans] la alubia = bean [often white beans] la judía = bean [often green beans or string beans] [often habichuela and frijol are used in similar contexts in Latin America, and la alubia and la judía are more common in Spain; they get used a lot for beans in general, so note that you might see alubia for black beans etc in specific countries... it’s a mess; usually there’s some word for bean + a color or adjective to make it clearer, but legumbre is very default though]

la col / el repollo = cabbage la col rizada = kale el repollito (de Bruselas) / las coles = brussel sprouts

la espinaca = spinach

la coliflor = cauliflower

el broccoli, el brócol / el brécol = broccoli

el nabo = turnip

el rábano = radish

la alcachofa = artichoke

la aceituna = olive [in some contexts la oliva]

el aguacate = avocado

el puerro = leek

la remolacha = beet

la calabaza = pumpkin

el calabacín = squash / zucchini

la berza = collard greens

la lechuga = lettuce

el tomate = tomato

la berenjena = eggplant

el hongo = mushroom el champiñón = mushroom [edible mushrooms, especially in Spain]

la zanahoria = carrot

la ensalada = salad

Los Cereales / Grains

la harina = flour

el trigo = wheat

el centeno = rye

la avena = oat

el pan = bread el pan de molde = sandwich bread / sliced bread [also called el pan lacteado or el pan de sándwich]

la pasta = pasta los fideos = noodles

el maíz = corn la mazorca = ear of corn / cob, corncob  la maicena = cornstarch

el arroz = rice

el almidón = starch

la masa = dough / pastry

el hojaldre = pastry, puff pastry [sometimes “dough” for tarts or pies]

la galleta = cookie (sweet) la galleta salada = cracker (savory)

La Carne / Meat

la vaca = cow / beef la carne de res = beef [Note: In some contexts, la carne “meat” also is understood as “beef”]

el bistec = steak

el filete = filet / steak

el asado = a roast 

la chuleta = chop (cut of meat)

el cerdo = pig / pork

el pollo = chicken (animal) / poultry (meat)

el pescado = fish (to be eaten)

el salmón = salmon

el bacalao = cod

la platija = flounder

el atún = tuna

la trucha = trout

los mariscos = seafood / shellfish

el pulpo = octopus

el calamar = squid

la almeja = clam

el mejillón = mussell

la ostra = oyster

el camarón = shrimp / prawn (regional) la gamba = shrimp / prawn (regional)

el cangrejo = crab

la langosta = lobster

la ternera = veal

el huevo = egg la yema = yolk la clara (de huevo) = white, egg white

el tocino = bacon

el jamón = ham

el pavo = turkey

la salchicha = sausage

la albóndiga = meatball

crudo/a = raw

poco cocido/a = rare [meat]

al punto = medium, medium-rare [meat]

bien cocido/a, muy cocido/a = well-done [meat]

Los Lácteos / Dairy

la leche = milk la leche condensada = condensed milk

el queso = cheese

la crema = cream la crema batida / la nata montada = whipped cream

la nata = cream

el yogur = yogurt

el helado = ice cream

la natilla, las natillas = custard

el pudín = pudding

Los Frutos Secos / Nuts

la nuez = walnut / nut (general term / may also be “pecan” in some countries) [la nuez is also “Adam’s apple” in anatomy]

la almendra = almond

el castaño = chestnut

la avellana = hazelnut

el cacahuete = peanut el maní = peanut

la pecana / la pacana = pecan

el pistacho = pistacchio

el piñón = pine nut

la semilla = seed la semilla de girasol = sunflower seeds la semilla de calabaza / la pepita = pumpkin seeds

El Aceite y La Grasa / Oil and Fat

la grasa = fat

el aceite = oil (cooking) el aceite vegetal = vegetable oil el aceite de cocina = cooking oil el aceite de oliva = olive oil el aceite de sésamo = sesame oil el aceite de coco = coconut oil el aceite de cacahuete = peanut oil el aceite de cártamo = safflower oil el aceite de girasol = sunflower oil

la manteca = lard / butter [some countries]

la mantequilla = butter [some countries]

Las Hierbas / Herbs

la albahaca = basil

el romero = rosemary

el perejil = parsley

la savia = sage

el tomillo = thyme

la menta = mint la hierbabuena = mint

el laurel = bay (leaf) [lit. “laurel”] la hoja de laurel = bay leaf

el anís = anise

el estragón = tarragon

el orégano = oregano

el hinojo = fennel la semilla de hinojo = fennel seed

el fenugreco / la alholva = fenugreek

el eneldo = dill

el cilantro / el coriandro = cilantro

la hoja = leaf

el tallo = stem

el ramito / la ramita = sprig [it depends on where you are, but both make sense el ramo is a “bouquet” or small branch and la rama is a “limb (of a tree)”; they’re related in] etymology

Las Especias / Spices

la canela = cinnamon

el jengibre = ginger

la nuez moscada = nutmeg

la pimienta de Jamaica = allspice [lit. “Jamaican pepper”] la pimienta inglesa = allspice [lit. “English pepper”]

el clavo = clove [also means “nail” in other contexts]

el cardamomo = cardamom

el comino = cumin

el cilantro = coriander la semilla de cilantro = coriander [since “cilantro” is the plant/herb, and “coriander” is the seed/spice, the term cilantro is used equally, but la semilla de cilantro is very spicifically “coriander”; or you may see it as el cilantro molido “ground coriander” specifically as opposed to the plant]

la cúrcuma = turmeric

la paprika = paprika [usually Hungarian style, on the sweeter side] el pimentón = paprika [usually Spanish style, smoky and spicy]

el pimiento rojo triturado / el pimiento rojo en escamas / el ají molido = red pepper flakes [tbh depends on where you are; for reference though triturado/a is “crushed”, and en escamas is “flakes”]

el ajo en polvo = garlic powder

la cebolla en polvo = onion powder

el grano de pimiento = peppercorn

el curry = curry / curry spice

el adobo = adobo / marinade or spice mix

la semilla = seed

la corteza = bark / crust

la raíz = root

molido/a / en polvo = ground

Small Side Note: With la canela “cinnamon”, you’ll also see la canela en rama/ramo which is “cinnamon stick”; just like above, both make sense since the words ramo and rama are related. You may also see en palo/palito which is literally “stick”

Técnicas de Cocina / Cooking Techniques

cocinar = cook

cocer = to cook, bake, braise, stew [honestly it means a lot of things] 

preparar = to cook / prepare

hervir = to boil hervido/a = boiled

asar = to roast / to sear asado/a = roasted

abrasar = to sear / to burn

hornear = to bake, to put in the oven [especially used with baking and desserts]

escaldar = to scald / to blanch

guisar = to stew / to cook

estofar = to stew / to cook

quemar = to burn quemado/a = burned / burnt

tostar = to toast tostado/a = toasted la tostada = a piece of toast

empanar = to bread, to cover in breadcrumbs

encurtir = to marinate / to pickle [note: you may also see el curtido which is something like “coleslaw” or “sauerkraut”, but it also comes up in things like “ceviche” or regional things like leche de tigre where the curtido can mean a “slaw” or a sour pickling liquid; but in general something like un pepinillo encurtido “a pickle” lit. “pickled cucumber” is with the en-; normally curtir is more used with leather as “to tan” and so it’s a fabric-making or textile context usually]

allanar = to flatten

aplastar = to crush, to smash

moler = to grind

mezclar = to mix / to stir

untar = to smear or spread (butter/jam/jelly)

revolver = to stir

batir = to whip (cream) / to beat (eggs) / to churn (butter) / to cream (adding sugar to butter, for example) [batir has a bunch of uses in culinary stuff, but it really means “to stir forcefully” or “to beat/smack”]

voltear = to flip, to turn over

agregar = to add

añadir = to add

ablandar = to soften / to tenderize

cortar = to cut / to chop

picar = to dice, to mince

pelar = to peel

(cortar) en juliana = julienne, thin slices (cortar) en aros = in rings, slices

freír = to fry frito/a = fried

al horno = baked, oven-baked [in Italian context this would be “al forno”; same root word here]

la cazuela = casserole dish / skillet en cazuela = in a casserole dish / in a skillet

al vapor = steamed el vapor = steam / vapor

a la plancha = on a griddle / grilled [commonly inside] a la parrilla = grilled [commonly outside]

la brocheta = skewer / kebab

la barbacoa = barbecue, BBQ

en adobo / adobado/a = marinated

congelar = to freeze congelado/a = frozen

enfriar = to chill, to cool

calentar = to heat, to preheat

a fuego lento = simmering / on low heat / slow cook

saber = to know / to taste saber a (algo) = to taste like (something)

probar = to taste, to try, to sample

morder = to bite

lamer = to lick

masticar = to chew

Cosas Importantes / Important Things

comer = to eat

beber = to drink

tomar = to take / to drink [often said of things you enjoy, like tea or coffee etc, more colloquial than simple beber]

el sabor = flavor

la comida = food / meal

el desayuno = breakfast

el almuerzo = lunch la comida = lunch [lit. “meal”]

la cena = dinner

los restos / las sobras = leftovers

(comida) para llevar = takeout, takeaway

(comida) a domicilio = delivery [a domicilio means “home delivery” so it can apply to mail and packages too]

el agua = water [technically el agua is feminine]

la sal = salt la sal marina / la sal de mar = sea salt la sal de apio = celery salt

la pimienta = pepper [spice]

la mezcla = mix, mixture la mezcla de especias = spice mix

el azúcar = sugar

el jarabe / el sirope = syrup el jarabe / el sirope de arce = maple syrup [sometimes la miel de arce “maple syrup” which is literally “honey”]

el almíbar = syrup / compote almibarado/a = covered in syrup

la conserva = preserved food

la mermelada = preserves, jam / marmalade

la jalea = jelly

la gelatina = gelatin 

la sopa = soup

el caldo = broth / soup

la ensalada = salad

el pastel = cake la tarta = cake / pie / tart la torta = cake / pie / tort

la tortilla = omelet / tortilla

la empanada = dumpling / empanada

el aperitivo = appetizer

el plato = dish el plato fuerte / el plato principal = main dish / entree

el postre = dessert

la vainilla = vanilla

el chocolate = chocolate

el caramelo = caramel / a piece of candy los caramelos = candy

la golosina, las golosinas = candy [regional]

los dulces = “sweets”, candy

el vino = wine el vino tinto = red wine el vino blanco = white wine

el vinagre = vinegar

el té = tea la hoja de té = tea leaf

la tetera = teapot

el café = coffee el grano de café = coffee bean

la cafetera = coffeepot

el vaso (de agua) = glass (of water)

la taza (de té/café) = teacup / coffee cup [or “a cup of tea/coffee”]

la copa (de vina) = glass (of wine) una copa = “a drink” / “drinks” [alcoholic] ir de copas = to go out drinking

la miel = honey

el ketchup, el kétchup / el catsup = ketchup

la mostaza = mustard

la mayonesa = mayonnaise

la salsa = sauce / salsa / gravy [in some contexts it could mean gravy; I’ve seen people say el bechamel for “gravy” which is literally a “bechamel” or cream sauce... and I’ve also seen el caldillo for gravy, it really depends there’s no exact translation] la salsa de tomate = tomato sauce

la escama = flake / scale (fish or reptiles) en escamas = flaked, flaky la sal en escamas = flaky salt

el polvo = dust en polvo = “ground” [in some contexts]

el hueso = bone

la cáscara = shell (eggs and nuts) / husk (grains/corn) / skin, rind (fruit), zest (fruit, cooking) [la cáscara has a lot of uses, but it literally means “outer layer” which is why it’s used so widely; so whether it’s la cáscara de huevo “eggshell” or la cáscara de limón “lemon zest”, the idea is still the same]

la pasta = paste [or “pasta”]

la masa = dough

el puré = puree / mashed puré de papas/patatas = mashed potatoes

salado/a = salty / savory

grasiento/a = greasy

frito/a = fried

crudo/a = raw

seco/a = dry / dried

dulce = sweet

picante = spicy

agrio/a = sour, tart / bitter

amargo/a = bitter

agridulce = bittersweet / sweet and sour

curtido/a = pickled / marinated (often for vegetables or seafood)

adobado/a = marinated (often for meat)

relleno/a = stuffed el relleno = filling

molido/a = ground, ground up

triturado/a = crushed, smashed

rajado/a = sliced, grated

deshidratado/a = dehydrated, dried

blando/a = soft

duro/a = tough, chewy

gomoso/a = chewy, rubbery

pegajoso/a = sticky

espeso/a = thick (liquid)

cremoso/a = creamy

crujiente = crunchy

la ración = portion, helping / ration

el comedor = dining room / dining hall / cafeteria / mess hall

la olla = pot, soup pot

el / la sartén = frying pan, skillet [depending on the country it could be masculine or feminine, but it’s the same general word]

el fregadero = kitchen sink

el plato = plate los trastes = the dishes

el bol / el cuenco = bowl el tazón = bowl (regional)

el tenedor = fork

la cuchara = spoon

el cuchillo = knife

los palillos / los palitos = chopsticks

la cubertería, los cubiertos, la vajilla = silverware, utensils, cutlery

la servilleta = napkin el pañuelo / el pañuelito = napkin [otherwise it’s “handkerchief”]

la estufa = stove, stovetop, range

el horno = oven

el microondas = microwave

el/la chef = chef

el cocinero, la cocinera = cook

la cocina = cooking / cuisine / kitchen la cocina italiana = Italian cuisine/food la cocina china = Chinese cuisine/food la cocina japonesa = Japanese cuisine/food la cocina mexicana = Mexican cuisine/food la cocina francesa = French cuisine/food la cocina india = Indian cuisine/food [and so on with nationalities]

Other miscellanous things I didn’t mention:

For sweets, glaseado/a means “iced” or “glazed”, and may also mean “frosted”. Another term exists la escarcha “frosting” where la escarcha quite literally means “frost”. This tends to be preference, but to me glaseado/a means “like ice” given that it comes from French “ice”, and so I imagine it as a thinner glaze... while “frosting” on a cake I think of as either la cobertura [lit. “coverage”] or escarcha. - Please know that these terms are used interchangeably to a frustrating degree so it really depends on your style and what you imagine it to be

confitado/a is “candied”, or “confit”

la seta is another word for “mushroom” but you don’t use it much for cooking... seta is more like a “toadstool” or “poison mushroom” EDIT: Apparently it might be regional or I misunderstood. I’ve only seen el hongo/los hongos for “mushroom” or el champiñón used this way but I’m getting some comments that it’s different for other people

a punto de nieve is “to stiff peaks”; you’ll see it any time you are looking at things that call for meringue. It literally means “to the point of snow”. Usually it’s montar/batir las claras a punto de nieve “whip egg whites to stiff peaks”

Cooking terminology in Spanish is a demonstration of the silent war between French loanwords and English loanwords, particularly in the realm of la pastelería “pastry / pastry-making”. French influence in cooking is unavoidable, particularly if you’re interested in cakes and pastry, so you may see quite a bit of French... and in other areas you’ll see a lot of English loanwords

There are also plenty of regional things in Spanish especially breads so just be aware

Other languages have their own loandwords and impact on Spanish, as you’d expect; la hamburguesa is “hamburger” from German, el sushi from Japanese, el salami and la pizza from Italian. Outside of French, expect to see a lot of Italian loanwords or Italian-inspired words like el ñoqui “gnocchi” or la lasaña “lasagna”

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As always please let me know if there are things I should add or correct, or if you have any comments!