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==Bojok Berry== | ==Bojok Berry== | ||
The Bojok berry (''Salinus kelsium'') is a bitter, poisonous fruit native to [[Kelsia]], known for its metallic taste and strength in extreme conditions. It is one of the only plants that grows near the region’s salt flats, the [[Joksol]], typically found along the edges. While the berry is toxic when raw, it becomes edible through traditional cooking methods. | The '''Bojok berry''' (''Salinus kelsium'') is a bitter, poisonous fruit native to [[Kelsia]], known for its metallic taste and strength in extreme conditions. It is one of the only plants that grows near the region’s salt flats, the [[Joksol]], typically found along the edges. While the berry is toxic when raw, it becomes edible through traditional cooking methods. | ||
The berry and the root are the only parts that contain the compound C10H17NO6, which is responsible for its toxicity. Despite its harsh properties, the plant is hearty. Its cultivation is difficult due to its unpredictable growing patterns. The species is primarily spread by native birds that are immune to the toxin and distribute the seeds through their droppings. | The berry and the root are the only parts that contain the compound C10H17NO6, which is responsible for its toxicity. Despite its harsh properties, the plant is hearty. Its cultivation is difficult due to its unpredictable growing patterns. The species is primarily spread by native birds that are immune to the toxin and distribute the seeds through their droppings. | ||
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Although poisonous when raw, the Bojok berry can be made edible in several ways: | Although poisonous when raw, the Bojok berry can be made edible in several ways: | ||
Boiling | ===Boiling=== | ||
When cooked with water, the berry becomes sweet and slightly tart, with fruity, nutty, and cinnamon notes. It also emits a pleasant, sugary aroma during the process. | |||
Sap | ===Fermentation=== | ||
Mixing the berries with sugar and yeast and letting them sit in a clay or copper pot allows them to ferment, developing a tart saccharine flavor. Further fermentation produces a thick, syrupy consistency with a strong woody, gingery flavor and an extremely dry finish. | |||
===Sap Cocooning, “Tëk Koli”=== | |||
Another traditional method involves encasing the berry in tree sap and cooking it in a [[Spoki]] until the exterior darkens to a bark color. It is then broken out of the sap, tossed in sugar, and eaten. | |||
==Culture== | |||
The Bojok Plant is commonly eaten and used around the [[Astiki]], a festival that symbolizes the resilience and strength of the [[Kosmiks]]. | |||
==Other uses== | ==Other uses== | ||
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==See also== | ==See also== | ||
[[Joksol]]</br> | |||
[[Bojok Jam]] | |||
Latest revision as of 23:39, 17 April 2025
Bojok Berry
The Bojok berry (Salinus kelsium) is a bitter, poisonous fruit native to Kelsia, known for its metallic taste and strength in extreme conditions. It is one of the only plants that grows near the region’s salt flats, the Joksol, typically found along the edges. While the berry is toxic when raw, it becomes edible through traditional cooking methods.
The berry and the root are the only parts that contain the compound C10H17NO6, which is responsible for its toxicity. Despite its harsh properties, the plant is hearty. Its cultivation is difficult due to its unpredictable growing patterns. The species is primarily spread by native birds that are immune to the toxin and distribute the seeds through their droppings.
Preparation
Although poisonous when raw, the Bojok berry can be made edible in several ways:
Boiling
When cooked with water, the berry becomes sweet and slightly tart, with fruity, nutty, and cinnamon notes. It also emits a pleasant, sugary aroma during the process.
Fermentation
Mixing the berries with sugar and yeast and letting them sit in a clay or copper pot allows them to ferment, developing a tart saccharine flavor. Further fermentation produces a thick, syrupy consistency with a strong woody, gingery flavor and an extremely dry finish.
Sap Cocooning, “Tëk Koli”
Another traditional method involves encasing the berry in tree sap and cooking it in a Spoki until the exterior darkens to a bark color. It is then broken out of the sap, tossed in sugar, and eaten.
Culture
The Bojok Plant is commonly eaten and used around the Astiki, a festival that symbolizes the resilience and strength of the Kosmiks.
Other uses
The petals of the Bojok flower are also used. They are typically dried and crushed to create a spice.
Flavor profile
Berry: Woody, tart, resinous, sweet, nutty, warm, spicy, earthy Petal/Flower: Sweet, herbaceous, slightly rich, oaky, cocoa, black cherry, black currant, graphite Root: Bitter, burnt, caramel, cinnamon, allspice, metallic, rose, chalky