Packilvania: Difference between revisions
→Cuisine
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=== Cuisine ===
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| image1 = Packilvanian Spice Stall.jpg
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| caption1 = Spice stall with spices such as cumin, nutmeg, turmeric, cardamom, cinnamon, coriander, and curry powder from the curry tree
| image2 = Gacha.jpg
| caption2 = Gacha, a fried dessert made from cardamom, condensed milk, and flour, that is a beloved street food
| image3 = Pax Fruit Varieties.jpg
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| caption3 = Packilvania is the origin of the Pax Fruit and the image above displays several varieties some of which cannot be found anywhere else on Urth
| header = Gastronomy of Packilvania
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Packilvania has a rich gastronomic heritage that spans thousands of years. Packilvanian cuisine is characterized by spicy and meaty food. The country is the core producer of spices such as nutmeg, cinnamon, cardamom, aniseed, saffron and so on, so it naturally has incorporated spices into its cooking including desert. Absar is a spicy paste made from vegetables, animal fat and spices that has spawned many variations such bovril. The country has also produced relishes and garnishes such as Atchaar which is made from raw unripe mango and spices, but vegetables have also been used. The chakalaka salad made from vegetables and spices especially beans and carrots are also renowned. The country is the home of the fruit chutney, a sauce made from fruits such as peaches and coconut which has a tangy taste. Among the famous meat dishes are Bujakar chicken which is chicken marinated in yogurt, cooked with butter and seasoned with a variety of spices. Another is the fodok which is a wheat or rice-based wrap stuffed with strips of meat. Even the seafood is acclaimed, with the kidjar crab made from a fattened crab, deep fried and garnished with a variety of seasonings.
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