Naisylvan cuisine is chiefly based on rice and seafood. The preferred species of fish or other marine life differs between regions and times, but two strains of rice have provided a constant foundation for countless variations.
Tresh bulisef (River rice) is a short-grain rice with a mild flavor. It is typically boiled with spices and served with small pieces of vegetable and meat mixed into it. Noble sylphs in some areas heat tresh bulisef in sand to puff it up and mix the resulting crispy ‘treski’ with herbs and fruit. In modern times, dishes of unspiced tresh bulisef with fish and some sort of sauce have grown popular. These dishes range wildly between sweet and savory and tend to have very complex flavors.
Tresh mar (Sea rice) is a long-grain rice bred to thrive in saltwater. It has gained a great deal of popularity outside of Naisylvan areas due to its ability to grow in areas where other grains cannot. Tresh mar absorbs some of the salt from its environment, producing a mildly salty flavor. Noble sylphs usually grind dried tresh mar into flour and bake it into crispy wafers. Most pasta tresh (rice cakes / rice loaves) are sweetened with the juice of mostechai (tangle) berries, producing a sweet-and-salty flavor and a distinctive light purple color.
Noble sylphs have typically low tolerances for alcohol, so they avoid liquors and other strong drinks. However, they are very fond of wines brewed from mostechai berries and tresh bulicef. Naisylvan wines are prized by connoisseurs across the Imperium and available in most fine restaurants. Recently, the brownie practice of boiling spices into hot mostechai wine has caught on among noble sylphs. The resulting drink, known by the gnomish name ‘pakht yordi’ (fire wine), is rapidly becoming a cold-weather staple in many Naisylvan areas.
Tresh bulisef (River rice) is a short-grain rice with a mild flavor. It is typically boiled with spices and served with small pieces of vegetable and meat mixed into it. Noble sylphs in some areas heat tresh bulisef in sand to puff it up and mix the resulting crispy ‘treski’ with herbs and fruit. In modern times, dishes of unspiced tresh bulisef with fish and some sort of sauce have grown popular. These dishes range wildly between sweet and savory and tend to have very complex flavors.
Tresh mar (Sea rice) is a long-grain rice bred to thrive in saltwater. It has gained a great deal of popularity outside of Naisylvan areas due to its ability to grow in areas where other grains cannot. Tresh mar absorbs some of the salt from its environment, producing a mildly salty flavor. Noble sylphs usually grind dried tresh mar into flour and bake it into crispy wafers. Most pasta tresh (rice cakes / rice loaves) are sweetened with the juice of mostechai (tangle) berries, producing a sweet-and-salty flavor and a distinctive light purple color.
Noble sylphs have typically low tolerances for alcohol, so they avoid liquors and other strong drinks. However, they are very fond of wines brewed from mostechai berries and tresh bulicef. Naisylvan wines are prized by connoisseurs across the Imperium and available in most fine restaurants. Recently, the brownie practice of boiling spices into hot mostechai wine has caught on among noble sylphs. The resulting drink, known by the gnomish name ‘pakht yordi’ (fire wine), is rapidly becoming a cold-weather staple in many Naisylvan areas.