Reidan Cuisine

Reidan or Aralsic Cuisine refers to the traditional cuisines of the Natorn Archipelago, and to Anrel in particular. One of the key features of Reidan cuisine is the virid taboo common to the region, so that dishes are made only from fruits, vegetables and animal produce from the green kingdom.

Spices and other viridplugin-autotooltip__small plugin-autotooltip_bigVirid

Referring to the Virid Kingdom of flora and fauna, toxic to human life. ingredients commonly consumed on the mainland of Anásthiasplugin-autotooltip__small plugin-autotooltip_bigAnásthias

Anásthias [a-NAS-thee-ass / ænæsθiːæs], or [an-ass-THEE-as] is an equatorial island continent, heart of the Civilised World. The north straddles the equator and is hot and humid, while most of the equatorial centre is an upland plateau with fertile river valleys, and stretches of arid plains and desert in the shadow of the mountains. The south is temperate but more wild, separated from the civilisations of the north by the almost impassable Harthera are scorned as being yabber, or unclean. Raw ingredients must also be washed and inspected to make sure they are free of virid spor and pests, which also make a food unclean.

Reidan cuisine is noted for its use of greenplugin-autotooltip__small plugin-autotooltip_bigGreen

The Green Kingdom of flora and fauna includes humans, mammals, birds, whales, greenfish, and most green plants and crops cultivated by humankind. herbs and pungent roots, including herbplugin-autotooltip__small plugin-autotooltip_bigHerbs

Herbs are usually green plants cultivated and used for use in medicine, cooking or for other purposes.

Herblore is the traditional practice of making decoctions, extracts, powders and other preparations from the roots, leaves, seeds, bark and fruit of plants found across the world.greengreenAnásthiasAnásthiasgreenMunatangreengreen butters, cream sauces or as marinades, infusions of dried leaves or served fresh as salads. Cooking is closely related to the regional philosophy of health and wellbeing, with medicinal herbs and roots either integrated into a dish to provide wellbeing for the whole family, or with special sauces in jugs on the side for those with particular ailments.

Staples of Reidan cuisine are emmer bread, coles, ovorn meat, milk and cheese, and a wide variety of roots, fruits, vegetables and herbs. Seagreens are eaten in place of coles in coastal regions. Anrelplugin-autotooltip__small plugin-autotooltip_bigAnrel Isles

Anrel [ANN-rel], or the Anrel Isles, is the most northerly island group in the Natorn Archipelago. It consists of three major islands and numerous smaller ones. The largest, colloquially if infrequently called Mainland, is divided between the kingdoms of Trésard and Narette. The island's lakes and rivers are rich in freshwater greenfish, in some regions are more commonly eaten than fish from the seas. Sea fish are eaten fresh around the coasts, but more often are dried, salted or pickled for consumption inland and in the winter months, particularly in the north. Langers from the shallow mudflats of Ania Bay are particularly prized in the south, the key ingredient of seasonal festivals in Trenya and the noble courts of Narette.