Pound-a-Pollen
Although Arboreus hosts many climates across its branches, there is one reliable food source found around the world. At the end of spring, or the wet season depending on the region, the world tree produces long catkins at the tips of its branches. These catkins hold incredible amounts of sticky pollen in the tiny flowers, which are harvested as a staple crop across all cultures. This pollen is generally harvested by packing it tightly into as many barrels as possible, to be stored for use throughout the year. It has a variety of culinary uses, but is primarily used to make protein-dense breads, collectively known as the humble pound-a-pollen.
Significance
Pollen breads have taken up a role as a cross-cultural offering of hospitality. Given to guests, wayward wanderers, visiting dignitaries, and family, every place has a bread to offer. Pound-a-pollen imparts a bit of the local culture to visitors. Hosts take pride in offering their community's version of this universal food to guests. For some meetings and festivals, pollen breads are exchanged to strengthen ties between countries and counties.
Item type
Consumable, Food / Drink
Rarity
The sweet breads made of pollen are found all over the world. Although their shape may change from culture to culture, the pollen is the same ingredient across Arboreus. Pollen can only be harvested seasonally, but every society has found uses for the sticky grains. One of the major benefits of the pollen is its shelf life. It dries out over time, but rarely spoils. A caring cook can revitalize the bread even after months of drying.
The combination of abundance and longevity rules out pound-a-pollen breads as trade goods. Instead, it holds a unique position as a constant in the world. It can be found at any table, from Sunswell to Brachyolde.
Raw materials & Components
Pound-a-pollen is named for its simple ingredients, and how much is used to make a loaf of bread: roughly a pound of pollen makes a meal a small family can survive on. The coating of nectar over the pollen grains provides an innate method to stick the pollen flour together. With just a bit of added water, the pollen can be kneaded or beaten into a thick yellow dough. It may be baked for texture or even eaten raw in a pinch, provided one has enough water to wash it down. Depending on local customs, it may be baked as cookies, biscuits, flat breads, leavened breads, or even as heavy coatings for other foods, such as fruits or meats.
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