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• Aukplugin-autotooltip__small plugin-autotooltip_bigAuk
  
  Auks are a variety of green sea bird, one of the traditional staple foods of the Junda people. Their pungent eggs are an Iskean delicacy, though disparaged by most other peoples.
  
  Fauna
  
  This is in a series of articles about Animals.
  
  fauna green
• Colewortplugin-autotooltip__small plugin-autotooltip_bigColewort
  
  The coleworts are a family of edible green plants found throughout the Civilised World. There are many varieties, but most have large green leaves with white ribbing, though varieties range from light green to almost black, with some decorative varieties having a floral appearance with variegated leaves and red or purple ribbing.
• Doughberryplugin-autotooltip__small plugin-autotooltip_bigDoughberry
  
  Doughberry is a green cereal plant cultivated for its seeds, which grow in clusters of spherical grains about 8mm in diameter. Freshly picked doughberries can be eaten raw, but more commonly are dried in the sun and rehydrated in hot water as a nutritious accompaniment to meals, where they have a soft, slightly chewy texture.Ororr
• Galepplugin-autotooltip__small plugin-autotooltip_bigGalep
  
  Galep is a salty condiment powder used in Thalsic cuisine, particularly in Harthera.
  
  Food and Drink
  
  This is in a series of articles about Food and Drink.
  
  It mainly consists of dried fish or greenfry, ground to a powder with salt. Some recipes also add herbs and spices. It is used as a seasoning in soups and stews, particularly in the traditional
• Greenfryplugin-autotooltip__small plugin-autotooltip_bigGreenfry
  
  Greenfry are the tiny offspring of greenfish, which spawn and hatched in shoals for mutual protection. Greenfry are eaten in large numbers by predatory greenfish and whales.
  
  Fauna
  
  This is in a series of articles about Animals.
  
  They are caught by humans at various times of the year. Though too small to be of much use for human nutrient, certain types of greenfry are caught off the coast of northern
• Hartheran cuisineplugin-autotooltip__small plugin-autotooltip_bigHartheran cuisine
  
  The cuisine of Harthera is similar to Thalsic cuisine, but replaces many coastal ingredients such a greenfish and seagreens with arable crops like coles and meat from livestock. Hartheran cuisine is diverse with different regions having many different specialities.
  
  Food and Drink
  
  This is in a series of articles about
• Laagplugin-autotooltip__small plugin-autotooltip_bigLaag
  
  Laag is a staple dish of Thalsic cuisine, a stew traditionally made from seagreens, variously flavoured with vegetables, roots or fungi.
  
  Food and Drink
  
  This is in a series of articles about Food and Drink.
  
  Depending on the region, laag is eaten with flatbread or lagaan noodles, accompanied by meat or flaked
• Lagaanplugin-autotooltip__small plugin-autotooltip_bigLagaan
  
  Lagaan is a type of fresh noodle, one of the staples of Thalsic cuisine. It most commonly accompanies laag, a thick stew.
  
  Food and Drink
  
  This is in a series of articles about Food and Drink.
  
  Originally lagaan was made from thick sheets of doughberry paste, cut into narrow strips with a square cross-section, and lightly boiled. Today it is more often made from a mixture of doughberry,
• Langerplugin-autotooltip__small plugin-autotooltip_bigLanger
  
  Langers are a variety of green mollusc common in coastal regions. They valued by humans as seafood and commonly deemed greenfish, despite not being fish.
  
  Food and Drink
  
  This is in a series of articles about Food and Drink.
  
  They are tolerant to freshwater, and often spawn in river estuaries. There are a number of species, the most prized being the larger, darker variety which grows in the cooler waters around
• Sitemapplugin-autotooltip__small plugin-autotooltip_bigSitemap
  
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