Herbs and Spices
Basil[edit | edit source]
A plain leaf with a distinct flavour. Can be grown very easily indoors.
Bay Leaf[edit | edit source]
Often dried and used in soups.
Bergamot[edit | edit source]
An oily rind from a type of orange.
Black Pepper[edit | edit source]
Most often ground up into a fine powder and used as a seasoning.
Boqo Leaf[edit | edit source]
A large, paper-thin leaf that is usually woven for various uses by the Adzjab tribe.
Caraway[edit | edit source]
The fine seeds of a small flower, often used as a source of oil
Cardamom[edit | edit source]
Intensely aromatic, edible but not particularly pleasant to eat, cardamom pods are usually used in spicy stews.
Catnip[edit | edit source]
Named for the overwhelming effect it has on cats, who can't get enough of it for some reason.
Cayenne Pepper[edit | edit source]
A type of hot chili pepper that can be ground up into a spicy seasoning.
Chicory Root[edit | edit source]
The root of a small, blue flower. Often ground down to be used for various teas and brews.
Chives[edit | edit source]
Related to the onion, the amazingly flavoursome, long leaves are chopped up and used for many Bormar dishes.
Cinnamon[edit | edit source]
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[edit | edit source]
A large seed, about the size of a thumb, that squeaks like a rusty hinge when you break it open.
Cloves[edit | edit source]
Long used in traditional medicine, the aromatic clove has seen long years of use in apothecarial sciences.
Cocca Husk[edit | edit source]
The leaves of a large, underground-dwelling plant. Strangely, only the dried husks of the thick leaves have any apothecarial value.
Coriander[edit | edit source]
The seeds of the coriander plant are used as a culinary herb and has also found some minor use in various niche beers.
Cumin[edit | edit source]
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[edit | edit source]
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[edit | edit source]
Best eaten fresh, dill is a common cooking ingredient in many Bormar villages and towns.
Dreamsage[edit | edit source]
Can be brewed into a tea to ease sleeping. Apothecaries have noted that dreamsage can induce sluggishness and slowness.
Eche Stalk[edit | edit source]
Commonly found at riversides around the world, eche stalk is often chewed to freshen the breath,
Fennel[edit | edit source]
Fennel is the main ingredient in some incredibly strong alcoholic beverages.
Ginger[edit | edit source]
A potent, spicy root used in cooking, brewing and herbal medicines.
Goatnip[edit | edit source]
Many a Mar Goat has been found chewing the leaves of this strange herb.
Horseradish[edit | edit source]
When prepared properly, the root of the horseradish has a powerful, mustard-like taste.
Korioli[edit | edit source]
Vividly coloured with a blue-green tinge, korioli has to be boiled for some time before it releases its flavour.
Lemon Grass[edit | edit source]
Aptly named for the smell of the oil it yields when crushed or bruised.
Licorice[edit | edit source]
The licorice root has been turned into a confection. Some Dwarves swear by it, yet others cannot stand it.
Lord's Leaf[edit | edit source]
Emits a thick, heady, flavoursome smoke when burned, making it the top choice for many Dwarves who partake in the pasttime of smoking.
Mace[edit | edit source]
The outer covering of nutmeg, dried to use as a spice.
Mustard[edit | edit source]
A uniquely peppery, spicy plant, whose seeds can be crushed to turn into a condiment or seasoning.
Nutmeg[edit | edit source]
Almost unique among plants, in that a single specimen yields two distinct spices, the other being mace.
Odda Spore[edit | edit source]
Resembling large mushroom spores, these small, berry-like growths prefer dark, cool spaces to grow.
Oregano[edit | edit source]
A popular herb for cooks, the leaves are best used fresh.
Paprika[edit | edit source]
A powder made from various peppers. Has a deep red colour and varies in tastes from relatively sweet, to quite hot and spicy.
Parsley[edit | edit source]
A leafy herb that is very commonly grown within Dwarven kitchens and homes.
Peppermint[edit | edit source]
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[edit | edit source]
The seeds of a poppy plant. Often used as a decoration in baking, but also has strange medicinal properties as well.
Saffron[edit | edit source]
The stems of the crocus plant, used as a powerful spice, but very time consuming to get in large quantities.
Snowy Parsley[edit | edit source]
A variant of parsley that prefers to grow in much colder climates. Has a slightly more subtle flavour.
Sorrel[edit | edit source]
With arrow-shaped leaves, this herb is used for its acidic flavour.
Spearmint[edit | edit source]
With a slightly different taste to the peppermint plant, spearmint grows in almost the same conditions.
Star Anise[edit | edit source]
Sometimes turned into an incredibly fragrant oil, star anise is also used whole in cooking.
Tarragon[edit | edit source]
Commonly found in plains and meadows, tarragon is a common culinary herb.
Thyme[edit | edit source]
Found in spice racks and kitchens from the smallest Dwarven house to the great feasting halls of central Bormar.
Turmeric[edit | edit source]
A vivid orange spice that doubles as a dye.
Vanilla[edit | edit source]
Thin, black pods that yield a black paste with a distinct taste.