Rustbane Spice

  At every table from the wind-tossed Islands of the Veil to the stone halls of mainland Selenia, one thing is constant: a small container of Rustbane Spice.   This vibrant red powder is more than a staple seasoning—it's a legacy of survival. Rustbane is rich in iron and holds a sharp, slightly metallic flavor with a warm, earthy undertone. It was first cultivated widely during the outbreak of The Red Death, a blood-borne plague that once swept across the lands like wildfire, thinning veins and weakening hearts.   The spice is ground from the Red Rothanium flower, a resilient plant with crimson blooms and long, rattling seed pods. Once harvested, the pods are roasted over low flame, then ground into a fine powder. Some say the scent of Rustbane—smoky and a little sweet—still reminds them of recovery, of kitchens filled with steam and hope.   Even now, centuries later, Rustbane is used not just to flavor food but to fortify the blood, especially in colder climates, among soldiers, and by healers treating the frail. Its presence on every table is both a culinary tradition and a quiet nod to a hard-won survival.  

Taste

The taste of Rustbane spice is slightly metallic, with a deep umami flavor that enriches most dishes, lending them a hearty, grounding quality. Just a pinch can make broths more robust, roasted meats more savory, and even simple grains feel indulgent. It's not uncommon to see people sprinkling Rustbane onto dried fruits, toasted flatbreads, or even roasted nuts—especially among travelers and soldiers.   A variety of regional dishes are famous for their use of Rustbane. The most beloved include:   ~Hunter’s Stew – a thick, slow-cooked mix of root vegetables, wild game, and barley, brought to life by a generous spoon of Rustbane stirred in just before serving.   ~ Glazed Tomato-Encrusted Duck – a decadent coastal delicacy where spiced duck is roasted in a reduction of crushed tomatoes, black vinegar, and Rustbane until the skin crisps and caramelizes into a crimson shell.   ~Crimson Flatcakes – a common breakfast item in colder regions, these savory griddle cakes are made with lentil flour and brushed with Rustbane-infused oil.