Kiravian cuisine: Difference between revisions

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+===Baking with Additives===
+In the supratemperate and boreal regions of Great Kirav where cereal cultivation was often unreliable in premodern times, the use of various additives to stretch bread flour became a common practice. Though principally employed during grain shortages, some such additives were incorporated into ordinary cuisine. In the nemoral belt, {{wp|acorn flour}} was the flour additive of first resort. {{wp|Sawdust|Tree flour}} was very commonly used, and in Upper Kirav, Koskenkorva, and the Northeast Highlands (especially the [[Goidelic Forest]]), tree flour made from the {{wp|cambium}} of the {{wp|Scots pine|Fiannrian pine}} is still added to flatbreads, pancakes, and porridges. In coastal regions, various forms of seaweed are added to bread dough, even in times of plenty and still popular in modern times. These kelp breads are most strongly associated with Farravonia, [[Eusa]], and the Cronan colonies, especially [[Atrassica]] and Kiravian [[Cusinaut]].
 ==Hallmark dishes==

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