Meadow Sauce

Meadow Sauce is a staple condiment of the Empire of KalPhrynel. As a speciality of the continent of Kalreem it is rich which the history and culture of the ruling empire and its people. There are endless varieties across the continent, changing according to both the region and the home kitchen. Meadow sauce truly is the 'mother sauce' of Phrynel cuisine. But don't let its pretty name fool you, this sauce packs a bunch. It'll send the tongues of the uninitiated aflame.

"Meadow" Sauce

The stark disparity between the name and taste of the sauce sparks a lot of debate around the origin of the name "Meadow Sauce". The flavour has been around long enough that no one truly knows the answer to this question, the story of its creation long-lost to the annals of history. However, of all the theories that surround its origins there are two that stand above the rest, its ingredients and its origins. Most agree that if the answer isn't one of them, then the answer is likely both together.

Ingredients

As much as the flavour and form varies, the base ingredients of Meadow Sauce remains the same anywhere. Chillies, casturm flowers, yarrow flowers, garlic flowers, ginger, sunflower oil, water, and lotus root powder. The ratio of the ingredients, additional local ingredients and their preparation methods may change by the region, but the recipe remains. The list of flowers and flowering plants involved in the creation of Meadow Sauce strongly impacts is image and lends itself towards the theory of its naming.

Origin

  Meadow Sauce was born in the continent of Kalreem and is a staple enjoyed by all of its people. Kalreem may be known as the "Land of Lakes" but it is a land filled with plains and meadows. Beyond lakes and meadows, flowers dot even its dryest mountains. As such, some speculate that the sauce was named after the scenery of the land it was born from.

Meadow Basket

Meadow Sauce is actually the most famous of a set of staple table condiments of KalPhrynel. Known as a 'Meadow Basket', it stars a variety of staple condiments in sets of three or four, usually three. While Meadow Sauce is a mainstay of every set, the others tend to vary. The most common companion condiments are salt and herb blends, oil blends and a sweet and tangy plum sauce.

Regional Differences

You could easily draw a map of Kalreem by the varieties of Meadow Sauce. While every region welcomes it to their table, differences in climate, geography, history, and culture have left their mark in its preparation and flavour. Some regions have officially acknowledged recipes or brands to represent them. The Capital of KalPhrynel has a specific blend approved by their royal family in a flask shaped, dark turquoise glass bottle, embossed with the national emblem, and stoppered with a lotus shaped lid.   In the easternmost region, at the Aurora River and just beyond, the sauce most commonly comes jarred in the form of a thick paste. The reduced risk of spillage makes it a preferred option for travellers and tourists. Flavours tend to be milder with spice levels reduced for foreign tongues. Travellers still battle the fierce spice of Meadow Sauce, but it's to a much lesser extent. Thanks to the effect of travellers and its proximity to a global trade route, the flavours and uses vary to a wild degree, with ingredients from across the world used in its making.   In the west where the heat is strongest, the sauce is most commonly a thin liquid or a somewhat gelatinous soup. Locals change the lotus root according to their mood and the water is often infused with cooling herbs and spices before being blended into the sauce. The sauce may be found drizzled over their food, basted over meats, or mixed into a cool sauce of vegetables and noodles.   To the south it tends to be thick, sticky, and smokey. The locals like using it as a marinade or baste as well as a sauce. It's excellent with poultry and anything barbecued.   Towards the north oilier varieties are preferred and may be mixed with seeds and grains such as pepitas, millet or sesame. It's used for filling, flavour and as a cooking oil. It tastes delicious paired with most meats, the fattier the better.   Mountainous regions often have roasted or fermented ingredients with a stronger emphasis on root flavours like ginger and garlic. Nuttier flavours are also favoured with almonds and peanuts as a top choice. They often pair it with lean meats, dumplings, roast vegetables and breads.   Coastline areas often use salty and citric notes to better blend the sauce flavours with their use of seafood. Some locals may even minimise the louts root and supplement with agar agar from the seaweed to make a chunky jelly out of it.   Plains and highlands enjoy exploring the varieties of their herbs and flowers, resulting in a herbier, earthy flavour. Their blends usually involve blending in raw, edible flowers and aromatics like onions and chives. While most regions tend to use Meadow Sauce as an additive or for heartier meals, here you'll find it in breakfast and desserts as well.   Lake regions include ingredients inclined towards aquaponics farming with simple herbs, berries, and vegetables. Their flavours are filled with tomatoes, zucchinis, radishes, spinach, basil, and mint. Flavours are full and satisfying. Many include it as a soup additive.