Herbs and Spices

Basil

A plain leaf with a distinct flavour. Can be grown very easily indoors.

Bay Leaf

Often dried and used in soups.

Bergamot

An oily rind from a type of orange.

Black Pepper

Most often ground up into a fine powder and used as a seasoning.

Boqo Leaf

A large, paper-thin leaf that is usually woven for various uses by the Adzjab tribe.

Caraway

The fine seeds of a small flower, often used as a source of oil

Cardamom

Intensely aromatic, edible but not particularly pleasant to eat, cardamom pods are usually used in spicy stews.

Catnip

Named for the overwhelming effect it has on cats, who can't get enough of it for some reason.

Cayenne Pepper

A type of hot chili pepper that can be ground up into a spicy seasoning.

Chicory Root

The root of a small, blue flower. Often ground down to be used for various teas and brews.

Chives

Related to the onion, the amazingly flavoursome, long leaves are chopped up and used for many Bormar dishes.

Cinnamon

An aromatic spice made from tree bark. A valuable spice in the Maele Kingdom, where it has become quite fashionable to include cinnamon in many things.

Civaseed

A large seed, about the size of a thumb, that squeaks like a rusty hinge when you break it open.

Cloves

Long used in traditional medicine, the aromatic clove has seen long years of use in apothecarial sciences.

Cocca Husk

The leaves of a large, underground-dwelling plant. Strangely, only the dried husks of the thick leaves have any apothecarial value.

Coriander

The seeds of the coriander plant are used as a culinary herb and has also found some minor use in various niche beers.

Cumin

Usually used in spiced stews, cumin seeds can be ground in fine powder. Many herbal remedies have been created with cumin, but only recently are its apothecarial effects being looking into.

Dappa Shoot

The tender shoots of the dappa plant, that thrives in hot conditions. When turned into a paste, it has a mild abrasive quality, making it useful for a number of applications.

Dill

Best eaten fresh, dill is a common cooking ingredient in many Bormar villages and towns.

Dreamsage

Can be brewed into a tea to ease sleeping. Apothecaries have noted that dreamsage can induce sluggishness and slowness.

Eche Stalk

Commonly found at riversides around the world, eche stalk is often chewed to freshen the breath,

Fennel

Fennel is the main ingredient in some incredibly strong alcoholic beverages.

Ginger

A potent, spicy root used in cooking, brewing and herbal medicines.

Goatnip

Many a Mar Goat has been found chewing the leaves of this strange herb.

Horseradish

When prepared properly, the root of the horseradish has a powerful, mustard-like taste.

Korioli

Vividly coloured with a blue-green tinge, korioli has to be boiled for some time before it releases its flavour.

Lemon Grass

Aptly named for the smell of the oil it yields when crushed or bruised.

Licorice

The licorice root has been turned into a confection. Some Dwarves swear by it, yet others cannot stand it.

Lord's Leaf

Emits a thick, heady, flavoursome smoke when burned, making it the top choice for many Dwarves who partake in the pasttime of smoking.

Mace

The outer covering of nutmeg, dried to use as a spice.

Mustard

A uniquely peppery, spicy plant, whose seeds can be crushed to turn into a condiment or seasoning.

Nutmeg

Almost unique among plants, in that a single specimen yields two distinct spices, the other being mace.

Odda Spore

Resembling large mushroom spores, these small, berry-like growths prefer dark, cool spaces to grow.

Oregano

A popular herb for cooks, the leaves are best used fresh.

Paprika

A powder made from various peppers. Has a deep red colour and varies in tastes from relatively sweet, to quite hot and spicy.

Parsley

A leafy herb that is very commonly grown within Dwarven kitchens and homes.

Peppermint

Found growing in forest cover, the leaves of this plant have a refreshing taste. The oils produced by the leaves are used in many applications.

Poppy Seed

The seeds of a poppy plant. Often used as a decoration in baking, but also has strange medicinal properties as well.

Saffron

The stems of the crocus plant, used as a powerful spice, but very time consuming to get in large quantities.

Snowy Parsley

A variant of parsley that prefers to grow in much colder climates. Has a slightly more subtle flavour.

Sorrel

With arrow-shaped leaves, this herb is used for its acidic flavour.

Spearmint

With a slightly different taste to the peppermint plant, spearmint grows in almost the same conditions.

Star Anise

Sometimes turned into an incredibly fragrant oil, star anise is also used whole in cooking.

Tarragon

Commonly found in plains and meadows, tarragon is a common culinary herb.

Thyme

Found in spice racks and kitchens from the smallest Dwarven house to the great feasting halls of central Bormar.

Turmeric

A vivid orange spice that doubles as a dye.

Vanilla

Thin, black pods that yield a black paste with a distinct taste.