The Common Kaspado
The kaspado, Kaspen, ... is a common tree in temperate and continental zones of the shattered world between 30°S and 56°S latitude. Novarkan Berkhumen, The sisters, and Ligaru are its main places of residence.
Note: The kaspado has many regional differences, this article mainly discloses the most common variation: Progu-Kaspado (the common kaspado)
Ecology & Habitat
The Kaspado is a hardwood tree with a long lifespan. If you come across a tree above 30m in length, it is likely over 400 years old. The tree has a thin stem and a long, branchless trunk. Its rough bark is extremely sturdy and protects the tree from animals and forest fires. The leaves are a soft, shining green and approx. 13 - 18cm long. The fruit of the tree is classified as a nut, although within the hard shell the inside has a fleshy texture.
The Kaspado often finds its way into forested regions because of its bare trunk. The common Kaspado thrives on calcareous, well-drained soils. On Ligaru, a specific variant grows on copper-rich soil which gives the tree a reddish glow. The tree does not tolerate soggy and sandy soil. It generally stays below 2000m in altitude but might be spotted up to 2500m.
Biological cycle
The tree gains new leaves in spring,
those then turn yellow in autumn, and the Kaspado sheds its leaves in winter. The kaspado (fruit) also starts its journey around spring. The fruit usually enters maturity around early to mid-summer. When they are ripe, the fruit falls out of its leaf pocket onto the ground. Small land mammals eat the fruit which spreads the seeds of the Kaspado.
Use
Wood
The very sturdy wood is highly versatile. Many ships, houses, and furniture are made using Kaspado lumber. The fire-resistant bark is often not removed for housing to prevent hazardous situations. Its hard nature makes it difficult to carve and build with, but this provides for woodworking that does not break or perish quickly.
Fruit
On Ligaru, the small fruit (also referred to as Kaspado) is not edible uncooked. It is often roasted or boiled to stuff in pies, soup, and porridge. They might be small, but they are very nourishing and can be kept fresh for an extended period. Often considered to be a good snack for those who are going hunting, hiking, or sailing.
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