Polgisrálk Flour Material in Meskou | World Anvil
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Polgisrálk Flour

Polgisrálk flour, a culinary treasure hailing from the bountiful lands of Sembar's province of Yadharqouk, is a versatile and essential ingredient deeply ingrained in the region's rich heritage of culinary crafts.   Derived from the starchy tuberous roots of the Polgisrálk plant, this flour has become a staple in Sembar's diverse cuisine, celebrated for its unique qualities and wide range of applications, but mostly accredited for its use in the bowl-shaped bread that is a staple dish of the province.   While it is the main source of flour in the province, it is also a heavy export because of it being gluten-free making it highly sought out by foreigners.

Properties

Material Characteristics

Polgisrálk flour exhibits a fine and powdery texture.

Geology & Geography

The plant it is from is found in the lush canyons of Iqanreton Almálak, growing near dams and other deposits of water. A saltwater variant can also be found against the coast at the mouth of rivers.

Life & Expiration

Polgisrálk flour, when stored properly in a cool, dry environment, has a relatively long shelf life. However, exposure to moisture and heat can lead to quicker deterioration, affecting its quality and taste. It's advisable to use it within a year for optimal freshness.

History & Usage

History

The flour and bread made from it were mentioned rather rarely up until the start of the contemporary era, in which the Treaty of the Known World was signed making peace more viable causing trade and tourism to boom. This increase in tourism led to an increase in the production of this flour and break causing it to become exceptionally common.

Discovery

The exact origin of it is unknown with some of the few documents that belonged to the Krumhuid, the ancestors of the Donhuid, make mention of the flour and the tuberous roots of the Polgisrálk plant. However it remains unclear whether the nomadic Saenhuid made this flour before the Krumhuid or whether they adopted this technique after the Krumhuid civilization fell. They do have tales mentioning this flour, whether this is the result of stories being altered through the passing of mouth or if it is evidence of it lasting for centuries is unknown.

Everyday use

It is most commonly used in the Polgisrálk Bread, which is made by allowing the bread to rise with a stone placed on top of it to create a bowl shape. It is customary in households to eat the bowl contents first, and if the bread isn’t consumed it is given out to those in need with all the rich nutrition and flavours absorbed into the bread.

Manufacturing & Products

Harvesting: Polgisrálk plants are usually harvested when mature, typically between 8 to 24 months post-planting.
  Cleansing: Following the harvest, diligent efforts are employed to cleanse the Polgisrálk roots, removing dirt and other contaminants.
  Peeling: The outer layer of the Polgisrálk roots is meticulously peeled away using knives, revealing the inner flesh.
  Grating: The peeled Polgisrálk undergoes a grating process, breaking it down into smaller pieces. While traditional methods involve the use of stones, the introduction of metallurgy has allowed handheld graters to be used.
  Pressing: The grated Polgisrálk is subjected to a pressing mechanism, facilitating the extraction of liquid and aiding in moisture reduction. This liquid can sometimes be used for alcohol.
  Drying: The mashed Polgisrálk is laid out for drying, a process aimed at further reducing moisture content. Solar drying or fire is employed, depending on the scale of production.
  Milling: The dried Polgisrálk undergoes milling to attain a fine powder or flour consistency. This is typically done by hand, however a few windmills have been made in higher elevations for larger-scale production.
  Sieving: The milled Polgisrálk flour undergoes a sieving process to achieve uniform particle size and eliminate any residual fibres or coarse particles.
  Packaging: The final Polgisrálk flour is packaged for distribution and consumption. Packaging sizes vary, ranging from small bags for household use to larger containers designed for commercial purposes.

Byproducts & Sideproducts

The liquid extracted during pressing, which contains starches and sugars from the Polgisrálk roots, can serve as a source of fermentable sugars for alcohol production. The typical process involves fermenting the sugars in the liquid through the action of yeast, which converts the sugars into alcohol and carbon dioxide. This fermentation process can be followed by distillation to concentrate and purify the alcohol.

Distribution

Trade & Market

It is often sold by farmers who both harvest and produce the flour.

Storage

Cool and dry cellars. Sealed containers are a good alternative, however the placement of the container is just as vital to prevent mould taking over.
Type
Organic
Value
Cheap
Rarity
Common
Odor
Subtly Earthy
Taste
Mild and Neutral
Color
Off-White
Density
Fine and Powdery
Related Locations

Comments

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Jan 5, 2024 05:37

What a great food staple for a region. Good work.   One question I thought of while reading how it is processed (no need to change) To me it would seem more efficient to peel then cleanse instead of cleanse then peel. Since it is peeled with a knife that to me implies handling which would then have one also wash them after the peeling.   Overall though a great bit of worldbuilding. Most people dont talk too much about processing a material, especially crops, so that is refreshing to see.

Updated soon.
Jan 5, 2024 16:43

Nice article. I like that you included how it's produced.

If you're seeing this, I may have used your article for my 2023 Reading Challenge.