Bassaridian cuisine

Bassaridian cuisine gained recognition in the mid-50s PSSC following the New South Jangsong and Southern Lake Morovia Campaigns, when Bassaridian soldiers became known for their resourceful and inventive dietary practices. These campaigns introduced a variety of unconventional yet flavorful meals, many of which incorporated local ingredients like Morovian water buffalo, wisp rice, edible algae, and Anterran spicy onions. The soldiers’ ability to transform readily available resources into satisfying dishes became a defining characteristic of Bassaridian culture.

Haifan and indigenous Alperkin culinary traditions have deeply influenced Bassaridian cuisine, blending diverse cultural approaches to food preparation and ingredient use. Haifan influences are evident in the use of spices, fermentation techniques, and complex flavor pairings, while Alperkin traditions contribute a strong emphasis on foraged ingredients and sustainable practices. Together, these culinary heritages create a unique synergy, resulting in dishes that balance practicality with sophistication. Signature dishes like cinnamon-spiced velvet worm breakfast hash, Morovian eel and rice patties, and Noctic flower crepes exemplify this fusion, showcasing the adaptive nature of Bassaridian cooking and its connection to the region’s diverse ecosystems.

The cuisine’s evolution has also been shaped by the General Port of Lake Morovia, a vital center for trade and commerce that supplies many of the key ingredients used in Bassaridian dishes. The port facilitates the exchange of goods such as Giid-Lisea-Eda, camel meat, shrimp, and fermented products like horehound mead and manwine, which are skillfully integrated into traditional recipes influenced by Haifan and Alperkin techniques. This reliance on the port’s trade networks has created a culinary tradition deeply connected to the economic and cultural lifelines of the region.

Bassaridian cuisine remains a reflection of the nation’s adaptability and innovation, combining locally sourced ingredients with the products of expansive trade. From the bustling markets of Vaeringheim to the highland communities near Catonis Atrium, it serves as a unifying element of Bassaridian identity, celebrating its history while honoring the culinary contributions of Haifan and Alperkin traditions in shaping its flavors.

Breakfast Entrees

Dish Name	Image	Ingredients	Source	Nutritional Facts	Description
Quail Egg and Velvet Worm Omelette		Salurian Swamp Quail Eggs, Hatchling Velvet Worm Meat, Anterran Spicy Onion, Cinnamon	Bird Keepers of Saluria The Velvet Company Gladeseed Farmers' Union Cinnamon Plains of Rouge	High in protein and essential vitamins	This omelette combines the silky richness of quail eggs with the tender, slightly nutty texture of velvet worm meat. The addition of Anterran spicy onion provides a mild heat that enhances the savory profile, while a dash of cinnamon adds a subtle, warming sweetness. The result is a dish that feels hearty yet refined, making it a perfect choice for a brunch that emphasizes bold and innovative flavors.
Camel Milk and Wisp Rice Porridge		Camel Milk, Wisp Rice, Cinnamon	Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Cinnamon Plains of Rouge	Rich in calcium and carbohydrates	This porridge combines the creamy richness of camel milk with the fragrant and slightly nutty flavor of wisp rice. The light sweetness of cinnamon enhances the overall profile, creating a comforting dish that is both nourishing and indulgent. Ideal for a wholesome start to the day, this dish reflects the depth of Bassaridian breakfast traditions.
Giid-Lisea-Eda and Wisp Rice Hash		Giid-Lisea-Eda Meat, Wisp Rice, Anterran Spicy Onion, Queen's Garlic	Giid Lisea Ranching Import Company Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Protein-rich and energy-dense	This hash is a robust blend of tender, flavorful Giid-Lisea-Eda meat, aromatic wisp rice, and the savory tang of Queen's garlic. The Anterran spicy onion adds a subtle kick that balances the dish's richness, while the rice absorbs all the complex flavors, creating a deeply satisfying breakfast. Perfect for those seeking a bold and energy-packed start to the day.
Horehound Mead Pancakes		Horehound Mead, Wheat, Salurian Swamp Quail Eggs	Salurian Temple of Sacred Horehound Plains of Jogi Bird Keepers of Saluria	Moderate in calories with a sweet herbal flavor	Light and fluffy, these pancakes are infused with the sweet and slightly herbal notes of horehound mead. The golden batter, enriched with quail eggs, creates a delicate texture, while the mead provides a unique, aromatic flavor. Served with a drizzle of honey or syrup, these pancakes are a delightful and satisfying twist on a breakfast classic.
Rice and Camel Meat Breakfast Wraps		Wisp Rice, Camel Meat, Anterran Spicy Onion, Cinnamon	Norsolyrian Wisp Rice Farmers Association Camel Herders of the Jangsong Province Gladeseed Farmers' Union Cinnamon Plains of Rouge	High in protein and carbohydrates	These breakfast wraps combine the robust, savory flavor of camel meat with the light, fluffy texture of wisp rice. A hint of cinnamon adds a subtle sweetness, while the Anterran spicy onion contributes a gentle heat, tying the flavors together. Wrapped in a soft flatbread, this portable and hearty meal is ideal for busy mornings.
Shrimp and Algae Frittata		Shrimp, Edible Algae, Salurian Swamp Quail Eggs	Gladeseed Farmers' Union Bird Keepers of Saluria	High in protein and omega-3 fatty acids	This frittata brings together the tender, briny sweetness of shrimp with the nutrient-rich earthiness of edible algae. The quail eggs create a fluffy and light texture, allowing the flavors of the sea to shine. Perfect for a nutritious and energizing breakfast, this dish highlights the abundance of Bassaridian waters.
Zoe Elm Mead Waffles		Zoe Elm Mead, Wheat, Camel Milk, Salurian Swamp Quail Eggs	Keepers of the Grove of Zoe Elm Plains of Jogi Camel Herders of the Jangsong Province Bird Keepers of Saluria	Moderate in calories with a sweet, aromatic flavor	Crispy on the outside and tender on the inside, these waffles - which can be dipped into mead topped with heavy cream made from camel milk and sometimes seasoned with Noctic-Rabrev - are infused with the delicate sweetness of Zoe Elm mead. The addition of camel milk enriches the batter, giving the waffles a creamy and aromatic quality. Served with whipped cream or a drizzle of syrup, these waffles are an indulgent and flavorful way to start the day.
Cinnamon-Spiced Velvet Worm Breakfast Hash		Hatchling Velvet Worm Meat, Anterran Spicy Onion, Cinnamon	The Velvet Company Gladeseed Farmers' Union Cinnamon Plains of Rouge	High in protein with a savory-sweet balance	This savory hash pairs the unique, nutty flavor of velvet worm meat with the rich sweetness of caramelized onions. Cinnamon adds a warm and aromatic note, balancing the dish’s bold and earthy profile. Perfect for adventurous eaters, this hearty breakfast showcases Bassaridian creativity in blending unusual flavors.
Morovian Eel and Rice Patties		Morovian Saucer-Eyed Giant Eel, Wisp Rice, Queen's Garlic	Suncliff Fisheries Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Protein-rich and flavorful	These crispy patties combine the rich, slightly smoky flavor of Morovian eel with the light, fragrant notes of wisp rice. The Queen’s garlic adds a bold, aromatic kick, tying the dish together. Perfect on their own or as part of a larger meal, these patties are a true testament to Bassaridian culinary ingenuity.
Camel Milk and Swamp Quail Egg Custard		Camel Milk, Salurian Swamp Quail Eggs, Cinnamon	Camel Herders of the Jangsong Province Bird Keepers of Saluria Cinnamon Plains of Rouge	High in calcium and protein	This custard combines the creamy richness of camel milk with the delicate, slightly sweet flavor of swamp quail eggs. A hint of cinnamon adds warmth and depth, making it an indulgent yet balanced choice for breakfast. Served chilled or warm, this dish is both luxurious and comforting.
Camel Hump Water Tea and Oat Porridge		Camel Hump Water Tea, Oats, Cinnamon	Camel Herders of the Jangsong Province Plains of Jogi Cinnamon Plains of Rouge	Rich in fiber and hydration	This light and wholesome porridge is elevated by the unique, refreshing flavor of camel hump water tea. The creamy oats are lightly sweetened with cinnamon, creating a comforting and simple breakfast that nourishes both body and mind.
Atterian Armored Pufferfish Breakfast Skewers		Atterian Armored Pufferfish, Queen's Garlic, Cinnamon	Suncliff Fisheries Gladeseed Farmers' Union Cinnamon Plains of Rouge	High in protein and omega-3 fatty acids	Delicately grilled, these skewers feature tender chunks of Atterian Armored Pufferfish. The Queen’s garlic adds a bold, aromatic undertone, while the cinnamon provides a surprising sweetness. Each bite offers a rich, savory experience, making it an unforgettable breakfast option.
Honey-Glazed Bread with Mugwort Spread		Wheat, Mugwort Oil, Horehound Mead	Plains of Jogi Ministers of Mistress Mugwort Salurian Temple of Sacred Horehound	Rich in carbohydrates with an herbal twist	Thick slices of bread, glazed with golden honey, pair beautifully with the earthy, herbal flavor of mugwort spread. The horehound mead adds a subtle sweetness, tying together the rustic and refined elements of this simple yet sophisticated breakfast.

Lunch Entrees

Dish Name	Image	Ingredients	Source	Nutritional Facts	Description
Wisp Rice and Morovian Eel Stir-Fry		Wisp Rice, Morovian Saucer-Eyed Giant Eel, Anterran Spicy Onion, Queen's Garlic, Cinnamon, Camel Hump Water Tea	Norsolyrian Wisp Rice Farmers Association Suncliff Fisheries Gladeseed Farmers' Union Camel Herders of the Jangsong Province	Protein-rich and aromatic	This stir-fry combines the smoky, rich flavor of Morovian eel with the delicate nuttiness of wisp rice. Sautéed with fragrant garlic and spicy onions, the dish achieves a warm, savory profile. A subtle hint of cinnamon adds depth, while a touch of camel hump water tea gives the dish a refreshing finish. It is a perfect balance of robust and light flavors.
Velvet Worm Meat and Shrimp Paella		Velvet Worm Meat, Shrimp, Edible Algae, Anterran Spicy Onion, Queen's Garlic, Wisp Rice	The Velvet Company Gladeseed Farmers' Union Norsolyrian Wisp Rice Farmers Association Suncliff Fisheries	High in protein and omega-3 fatty acids	This vibrant paella brings together the tender, nutty texture of velvet worm meat and the sweet, briny shrimp. Infused with the earthy flavor of edible algae and aromatic spices, the dish delivers a hearty and savory experience. Each bite is layered with complex flavors that celebrate the harmony between land and sea.
Camel Meat and Wisp Rice Tagine		Camel Meat, Wisp Rice, Cinnamon, Anterran Spicy Onion, Queen's Garlic	Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Slow-cooked and spiced	This traditional tagine highlights tender camel meat slow-cooked with aromatic spices and wisp rice. The richness of the meat is balanced by the sweet warmth of cinnamon and the zesty tang of onions and garlic. The dish is deeply satisfying, with a rich, earthy flavor that feels both comforting and indulgent.
Atterian Armored Pufferfish Kebab		Atterian Armored Pufferfish, Cinnamon, Queen's Garlic, Anterran Spicy Onion, Mugwort Oil	Suncliff Fisheries Ministers of Mistress Mugwort Gladeseed Farmers' Union Cinnamon Plains of Roue	High in protein	Grilled to perfection, these kebabs feature marinated chunks of Atterian pufferfish that are tender and flaky. The aromatic blend of garlic, onions, cinnamon, and a drizzle of mugwort oil creates a bold and memorable flavor profile. Perfect as a light yet satisfying meal, these kebabs exemplify the fusion of traditional and modern culinary techniques.
Sea Cow Beef and Velvet Worm Meat Stew		Sea Cow Beef, Velvet Worm Meat, Anterran Spicy Onion, Queen's Garlic, Cinnamon, Camel Hump Water Tea	Bulhanu Ranchers' Association The Velvet Company Gladeseed Farmers' Union Camel Herders of the Jangsong Province	Hearty and protein-rich	This hearty stew combines the robust flavor of sea cow beef with the nutty texture of velvet worm meat. Slow-simmered with aromatic spices, garlic, and onions, the stew develops a deep, complex flavor. A touch of camel hump water tea enhances the dish with a refreshing note, making it a perfect choice for a nourishing lunch.
Giid-Lisea-Eda Meatball Curry		Giid-Lisea-Eda Meat, Wisp Rice, Queen's Garlic, Cinnamon, Anterran Spicy Onion	Giid Lisea Ranching Import Company Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Bold and flavorful	This curry features tender meatballs made from the unique Giid-Lisea-Eda meat, simmered in a fragrant and spicy curry sauce. The wisp rice adds a delicate nuttiness, complementing the bold, aromatic spices. Rich and comforting, this dish celebrates the ingenuity of Bassaridian cuisine.
Amina Crab and Algae Risotto		Amina Crab, Edible Algae, Wisp Rice, Camel Milk, Anterran Spicy Onion	Suncliff Fisheries Gladeseed Farmers' Union Camel Herders of the Jangsong Province	Creamy and indulgent	This risotto is a luxurious blend of sweet Amina crab and earthy algae, brought together with creamy camel milk. The wisp rice absorbs the rich seafood flavors, while the onions add a slight kick. Smooth, indulgent, and perfectly balanced, this dish is a feast for the senses.
Zoe Elm Mead-Glazed Turkey Sandwich		Vaeringheim Turkey Meat, Wheat, Zoe Elm Mead, Anterran Spicy Onion	Bird Keepers of Saluria Plains of Jogi Keepers of the Grove of Zoe Elm Gladeseed Farmers' Union	Sweet and savory	This sandwich layers tender slices of mead-glazed turkey with caramelized onions on fresh, hearty bread. The subtle sweetness of Zoe Elm mead complements the savory turkey, creating a balanced and indulgent flavor. A perfect lunchtime option, it brings a touch of elegance to a classic dish.
Blood-Infused Velvet Worm Ragout		Velvet Worm Meat, Blood-Infused Red Wine, Queen's Garlic, Anterran Spicy Onion, Wisp Rice	The Velvet Company Blood Vineyards of the Far North Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Rich and bold	This ragout features tender velvet worm meat simmered in a robust blood-infused red wine sauce. Garlic and onions deepen the savory profile, while wisp rice adds a delicate, nutty texture. Complex and satisfying, it is a dish that captures the adventurous spirit of Bassaridian cuisine.
Giant Fanged Penguin Blubber and Shrimp Salad		Giant Fanged Penguin Blubber, Shrimp, Edible Algae, Anterran Spicy Onion	Hunters of the Giant Fanged Penguin Gladeseed Farmers' Union	Light and refreshing	This unique salad combines tender shrimp and rich slices of penguin blubber with crisp greens and nutrient-dense algae. Tossed in a zesty dressing, it offers a refreshing contrast of flavors and textures. Perfect for a light lunch, it’s both exotic and revitalizing.
Camel Hump Water and Wisp Rice Soup		Camel Hump Water, Wisp Rice, Queen's Garlic, Cinnamon, Anterran Spicy Onion	Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Light and aromatic	This delicate soup blends fragrant wisp rice with the refreshing notes of camel hump water. Garlic and onions add depth, while cinnamon provides a warm, aromatic finish. Light yet nourishing, it’s a perfect dish for a comforting midday meal.

Dinner Entrees

Dish Name	Image	Ingredients	Source	Nutritional Facts	Description
Morovian Water Buffalo Steak with Noctic-Rabrev Flower Reduction		Morovian Water Buffalo, Noctic-Rabrev Flower Concentrate, Anterran Spicy Onion, Queen's Garlic	Atterian Cattle Drivers Noctic Fleet Gladeseed Farmers' Union	High in protein and rich in iron	A tender steak of Morovian Water Buffalo, grilled to perfection, enhanced by a rich Noctic-Rabrev Flower reduction. The earthy flavor of the steak is balanced by the floral sweetness of the reduction. Sautéed garlic and onions add a savory depth, creating a dish that is both hearty and refined.
Camel Meat and Wisp Rice Lasagna		Camel Meat, Wisp Rice, Camel Milk, Cinnamon, Queen's Garlic	Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union Cinnamon Plains of Roue	High in protein and layered with flavor	This inventive lasagna replaces traditional pasta with layers of aromatic wisp rice and tender camel meat. Creamy camel milk béchamel binds the dish together, while a hint of cinnamon adds warmth and complexity. The result is a rich, comforting meal that offers a unique twist on a classic.
Sea Cow Beef Stroganoff		Sea Cow Beef, Camel Milk, Wisp Rice, Anterran Spicy Onion, Queen's Garlic	Bulhanu Ranchers' Association Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union	Rich and creamy	Strips of Sea Cow Beef are simmered in a luxurious camel milk sauce, creating a creamy and velvety texture. Paired with fragrant wisp rice, the dish is infused with the savory flavors of garlic and onions. It’s a comforting and indulgent choice for a satisfying dinner.
Vaeringheim Turkey and Oat Meatballs in Milkwine Sauce		Vaeringheim Turkey Meat, Oats, Milkwine, Cinnamon	Bird Keepers of Saluria Plains of Jogi Jogiani Merchants of Manwine Cinnamon Plains of Roue	Protein-rich and aromatic	These juicy turkey meatballs are enriched with oats, offering a tender and hearty bite. Bathed in a creamy milkwine sauce, they are elevated by a touch of cinnamon that adds warmth and complexity. This elegant entrée is perfect for special occasions or a flavorful family dinner.
Shrimp and Edible Algae Flatbread		Shrimp, Edible Algae, Wheat, Mugwort Oil	Gladeseed Farmers' Union Ministers of Mistress Mugwort Plains of Jogi	Light and savory	A crisp flatbread forms the perfect base for succulent shrimp and nutrient-rich edible algae. Drizzled with aromatic mugwort oil, the dish offers a refreshing yet satisfying combination of flavors. It’s a light and flavorful option that celebrates the balance of land and sea.
Morovian Water Buffalo Chili		Ground Morovian Water Buffalo, Wisp Rice, Anterran Spicy Onion, Cinnamon	Atterian Cattle Drivers Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union Cinnamon Plains of Roue	Hearty and spiced	This robust chili combines the bold flavor of ground Morovian Water Buffalo with the comforting texture of wisp rice. Spiced with cinnamon and slow-cooked with garlic and onions, it offers layers of flavor. Ideal for a comforting meal, this dish is hearty and deeply satisfying.
Camel Hump Water Tea-Glazed Turkey Roast		Vaeringheim Turkey Meat, Camel Hump Water Tea, Wisp Rice, Cinnamon	Bird Keepers of Saluria Camel Herders of the Jangsong Province Norsolyrian Wisp Rice Farmers Association Cinnamon Plains of Roue	Sweet and savory	A tender turkey roast is glazed with a sweet Camel Hump Water Tea reduction, giving it a golden and glossy finish. Paired with fragrant wisp rice, the dish is both aromatic and flavorful. This centerpiece-worthy roast brings Bassaridian flavors to life for any festive table.
Blood-Infused Red Wine Risotto with Abalone		Wisp Rice, Blood-Infused Red Wine, Abalone, Queen's Garlic	Norsolyrian Wisp Rice Farmers Association Blood Vineyards of the Far North Anterran Imports and Services Gladeseed Farmers' Union	Luxurious and flavorful	A decadent risotto featuring fragrant wisp rice infused with the richness of Blood-Infused Red Wine. Tender abalone adds a delicate seafood flavor, while garlic provides an aromatic punch. Sophisticated and indulgent, this dish is a true culinary masterpiece.
Giant Fanged Penguin Blubber and Shrimp Curry		Giant Fanged Penguin Blubber Oil Extract, Shrimp, Anterran Spicy Onion, Queen's Garlic, Cinnamon	Hunters of the Giant Fanged Penguin Gladeseed Farmers' Union	Bold and aromatic	This curry combines the creamy richness of penguin blubber oil extract with the tenderness of shrimp. Spiced with cinnamon and balanced by garlic and onions, it offers bold and exotic flavors. Served with a side of wisp rice, it is a hearty and adventurous dish.
Giid-Lisea-Eda Roast with Herb Crust		Giid-Lisea-Eda, Ground Mugwort, Noctic-Rabrev Leaf, Cinnamon	Giid Lisea Ranching Import Company Ministers of Mistress Mugwort Noctic Fleet Cinnamon Plains of Roue	Flavorful and aromatic	A slow-roasted Giid-Lisea-Eda is coated with a crust of ground mugwort and Noctic-Rabrev Leaf, delivering a unique herbaceous flavor. The tender meat is beautifully complemented by the earthy, aromatic crust. Perfect for a dinner centerpiece, this dish is both refined and satisfying.

Desserts

Dessert Name	Image	Ingredients	Source	Description
Noctic-Rabrev Flower Lokum		Processed Noctic-Rabrev Flower, Camel Milk, Refined Zoe Elm Resin, Cinnamon	Noctic Fleet Camel Herders of the Jangsong Province Keepers of the Grove of Zoe Elm Cinnamon Plains of Rouge	Soft, chewy lokum infused with Noctic-Rabrev Flower for a delicate floral flavor, sweetened with Refined Zoe Elm Resin. The lokum is lightly dusted with powdered cinnamon for a warm, aromatic touch and adorned with dried flower petals for elegance. This dessert combines traditional techniques with the unique ingredients of Bassaridia Vaeringheim.
Wisp Rice Kunafa with Shrimp		Wisp Rice, Shrimp, Camel Milk, Mugwort Oil	Norsolyrian Wisp Rice Farmers Association Gladeseed Farmers' Union Camel Herders of the Jangsong Province Ministers of Mistress Mugwort	A modern twist on kunafa, featuring a golden, crispy wisp rice crust filled with creamy camel milk custard. Juicy shrimp marinated in Mugwort Oil adds a savory element that balances the dessert’s sweet and herbal notes.
Camel Milk and Edible Algae Mahalabiya		Camel Milk, Edible Algae, Refined Zoe Elm Resin, Cinnamon	Camel Herders of the Jangsong Province Gladeseed Farmers' Union Keepers of the Grove of Zoe Elm Cinnamon Plains of Rouge	A silky pudding delicately flavored with edible algae for a subtle marine touch, sweetened with Refined Zoe Elm Resin. The dish is topped with a cinnamon glaze and garnished with edible algae flakes, creating a visual and textural contrast. It’s a luxurious dessert that pairs unique ingredients with traditional elegance.
Blood Wine and Abalone Basbousa		Blood-Infused Red Wine, Abalone, Wheat, Refined Zoe Elm Resin	Blood Vineyards of the Far North Anterran Imports and Services Plains of Jogi Keepers of the Grove of Zoe Elm	A semolina cake soaked in a syrup made from Blood-Infused Red Wine, adding depth and richness to this classic dessert. Tender pieces of abalone are baked into the batter, providing a unique savory twist. Finished with a glossy glaze of Refined Zoe Elm Resin and garnished with slivered almonds, this dessert is both visually stunning and delicious.
Giant Fanged Penguin Blubber Baklava		Giant Fanged Penguin Blubber Oil Extract, Camel Hump Water Tea, Oats, Honey	Hunters of the Giant Fanged Penguin Camel Herders of the Jangsong Province Plains of Jogi	Traditional baklava reimagined with layers of crisp pastry filled with a mixture of Penguin Blubber Oil Extract, oats, and Camel Hump Water Tea. Drizzled with honey for sweetness and garnished with toasted oats for texture, this dessert is a bold and delightful fusion of flavors.
Sea Cow Beef Malabi with Noctic-Rabrev Reduction		Sea Cow Beef Tallow, Camel Milk, Noctic-Rabrev Flower Concentrate, Mugwort Tincture	Bulhanu Ranchers' Association Camel Herders of the Jangsong Province Noctic Fleet Ministers of Mistress Mugwort	A creamy malabi enriched with Sea Cow Beef Tallow for a smooth, luxurious texture. Topped with a tangy Noctic-Rabrev Flower reduction glaze and a drizzle of Mugwort Tincture, this dessert offers a complex interplay of rich and herbal flavors.
Salurian Quail Egg Halva		Salurian Swamp Quail Eggs, Wheat, Refined Zoe Elm Resin, Cinnamon	Bird Keepers of Saluria Plains of Jogi Keepers of the Grove of Zoe Elm Cinnamon Plains of Rouge	Nutty halva made with roasted wheat flour and enriched with Salurian Swamp Quail Eggs for a velvety smooth texture. Sweetened with Refined Zoe Elm Resin and spiced with cinnamon, it’s garnished with slivered almonds for a delightful crunch. This halva blends tradition with the unique flavors of Bassaridia Vaeringheim.
Manwine and Mugwort Rice Tart		Manwine, Wisp Rice, Ground Mugwort, Camel Milk	Jogiani Merchants of Manwine Norsolyrian Wisp Rice Farmers Association Ministers of Mistress Mugwort Camel Herders of the Jangsong Province	A tart shell crafted from wisp rice and camel milk, filled with a creamy custard infused with Manwine and ground mugwort. Topped with sugared grapes and a light dusting of powdered sugar, this tart combines sweet, herbal, and fruity elements in perfect harmony.
Cinnamon and Edible Algae Loukoumades		Edible Algae, Cinnamon, Refined Zoe Elm Resin, Wheat	Gladeseed Farmers' Union Cinnamon Plains of Rouge Keepers of the Grove of Zoe Elm Plains of Jogi	Crispy fried dough balls made from wheat and infused with savory edible algae. Drizzled with a rich cinnamon-spiced syrup made from Refined Zoe Elm Resin and finished with a sprinkle of sea salt, these loukoumades are an irresistible blend of sweet and savory.
Camel Hump Water Tea Sorbet with Pearl Halva		Camel Hump Water Tea, Pearls, Mugwort Tincture, Honey	Camel Herders of the Jangsong Province Anterran Imports and Services Ministers of Mistress Mugwort	A refreshing sorbet made from Camel Hump Water Tea, paired with a soft, pearl-studded halva. Drizzled with honey and finished with a light spray of Mugwort Tincture, this dessert is a perfect balance of cooling and rich flavors.

Drinks

Drink Name	Image	Ingredients	Source	Nutritional Information	Description
Manwine		Grapes, Cinnamon, Clove	Jogiani Merchants of Manwine	High in antioxidants and natural sugars	A rich, fruity wine made from fermented grapes with a hint of cinnamon and clove. Historically used during festivals, rituals, and celebrations. Best served at room temperature or slightly chilled.
Sea Elm Mead		Sea Elm Essence, Honey	Sea-Elm Southern Meadery	Moderate in sugars, rich in herbal flavors	A golden-hued mead flavored with the essence of Sea Elm trees, offering subtle sweetness and herbal undertones. Traditionally consumed during harvest festivals and rites of passage.
Ale of the Night		Noctic-Rabrev Flowers, Barley, Yeast	Ale of the Night Central Brewery Noctic Fleet	Psychoactive, moderate in bitterness	A psychoactive beer brewed with Noctic-Rabrev flowers, offering floral bitterness and a unique effect that enhances dreams. Best enjoyed with caution during ceremonies or celebrations.
Blood Wine		Red Grapes, Spices, Herbs	Blood Vineyards of the Far North	High in iron and antioxidants	A robust red wine infused with hints of spices and herbs, symbolizing vitality and strength. Often used during sacred rituals or as an offering to gods of life and power.
Camel Hump Water Tea		Camel Hump Water, Local Herbs	Camel Herders of the Jangsong Province	Hydrating, rich in minerals	An earthy, invigorating tea brewed from Camel Hump Water and local herbs. Traditionally served during long meetings or as a stimulant for travelers. Best enjoyed with a touch of honey.
Spiced Manwine Coffee		Dark Coffee, Manwine, Cinnamon, Cardamom	Jogiani Merchants of Manwine Aminian Coffee Company	High in caffeine, aromatic	A unique twist on coffee, combining brewed dark coffee with a splash of Manwine, spiced with cinnamon and cardamom. A bold, aromatic drink served during winter evenings or after meals.
Noctic Flower Tea		Noctic-Rabrev Flowers	Noctic Fleet	Calming, mild psychoactive effects	A calming herbal tea brewed from dried Noctic-Rabrev flowers. Known for its ability to promote deep relaxation and vivid dreams. Traditionally consumed before bedtime.
Camel Milk Elixir		Camel Milk, Honey, Cinnamon	Camel Herders of the Jangsong Province	Rich in protein and calcium	Fresh camel milk served warm, often sweetened with honey or lightly spiced with cinnamon. A staple for travelers, known for its nourishing properties.
Wisp Rice Water		Wisp Rice, Refined Zoe Elm Resin	Norsolyrian Wisp Rice Farmers Association Keepers of the Grove of Zoe Elm	Light and hydrating	A refreshing drink made by steeping Wisp Rice in cold water with a touch of Refined Zoe Elm Resin for sweetness. Popular among farmers and workers for its hydrating properties.
Blood-Infused Red Wine Tonic		Blood Wine, Water, Mint	Blood Vineyards of the Far North	Light and refreshing	A diluted and spiced version of Blood Wine, mixed with water and a dash of mint for a lighter, more refreshing option. Traditionally served during long feasts to aid digestion.