Verse:Chlouvānem Inquisition: Difference between revisions

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====Ingredients====

The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''~~maʔika~~''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), many kinds of nuts (generically ''dāneh''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.

The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''maɂika''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), many kinds of nuts (generically ''dāneh''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.

The ingredients used in Chlouvānem cuisine are extremely different from place to place, which reflects the tropical climate of most of the nation and its abundance of fruits and other agricultural products. In most of the country, fresh fruit is commonly eaten throughout the whole day, and in most cities there are trees - especially of coconuts and bananas, that are extensively grown throughout the whole country - that can be harvested freely by citizens.

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 ====Ingredients====
-The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''maʔika''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), many kinds of nuts (generically ''dāneh''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.
+The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''maɂika''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), many kinds of nuts (generically ''dāneh''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.
 The ingredients used in Chlouvānem cuisine are extremely different from place to place, which reflects the tropical climate of most of the nation and its abundance of fruits and other agricultural products. In most of the country, fresh fruit is commonly eaten throughout the whole day, and in most cities there are trees - especially of coconuts and bananas, that are extensively grown throughout the whole country - that can be harvested freely by citizens.