Krillion Recorded answers
3,468 recorded answers
How to approach it
Work the answer space systematically rather than free-associating. Start by listing every aisle a nutrition database covers: freshwater and marine catch, game and offal, pressed and aged dairy, cured and fermented preparations, milled flours and powders, oil-bearing kernels and tree nuts, edible insects, and traditional protein sources from outside Europe. For each aisle, push past the obvious representative toward the regional, the artisanal and the nearly forgotten, because scoring rewards depth of recall, not popularity. Then sanity-check density: anything watery, sugary or mostly fat will miss the threshold, so favour items that are dry, pressed or concentrated. Finally, write the name as precisely as the source would: a specific variety or protected local style beats a broad category every time.
Get a hint
The qualifying set is much broader than any gym-food shortlist: it reaches into every aisle of a food-composition table, including items nobody would serve on their own.
A little more
Ask yourself which entries a nutrition database would log as its own line: the more regional, artisanal or oddly specific the name, the likelier it is to appear and to pay well.
One step further
Favour anything dense once water is gone: pressed and aged preparations, dried or milled powders, small oil-bearing kernels and protein sources from cuisines far outside the Anglosphere. A precise name matters more than fame.
Reveal answers 3,468
- AlfonsinoDeep Cut85points
- Alfredo sauce mixDeep Cut85points
- Algae proteinDeep Cut85points
- AlheiraDeep Cut85points
- Alisia-VictoriaDeep Cut85points
- AliyaDeep Cut85points
- AllegrettoDeep Cut85points
- Allium PiperDeep Cut85points
- AllpachacaDeep Cut85points
- Almnäs TegelDeep Cut85points
- Almond proteinDeep Cut85points
- Alpe di FrabosaDeep Cut85points
- Alpha TolmanDeep Cut85points
- AlpicrèmeDeep Cut85points
- Alpine GoldDeep Cut85points
- AlpkäseDeep Cut85points
- Alps RebelDeep Cut85points
- Alta BadiaDeep Cut85points
- AlvercaDeep Cut85points
- AmalthéeDeep Cut85points
- Amaranth flourDeep Cut85points
- Amarelo de Beira BaixaDeep Cut85points
- AmberjackDeep Cut85points
- AmeribellaDeep Cut85points
- Ami du ChambertinDeep Cut85points
- Amish FrolicDeep Cut85points
- AmlouDeep Cut85points
- Ammerländer SchinkenDeep Cut85points
- AmouDeep Cut85points
- Amsterdammer (British Columbia)Deep Cut85points
- AnariDeep Cut85points
- Anasazi beansDeep Cut85points
- Ancho chileDeep Cut85points
- Anchovy pasteDeep Cut85points
- AndouilletteDeep Cut85points
- AndrojaDeep Cut85points
- AndrollaDeep Cut85points
- AndutgelDeep Cut85points
- Añejo cheeseDeep Cut85points
- Anfu hamDeep Cut85points
- Anise seedDeep Cut85points
- AnnattoDeep Cut85points
- Anneau du Vic-BilhDeep Cut85points
- AnnoiaDeep Cut85points
- AnsterDeep Cut85points
- Antep peyniriDeep Cut85points
- AnthotyrosDeep Cut85points
- AonoriDeep Cut85points
- ApakiDeep Cut85points
- Aphanizomenon flos-aquaeDeep Cut85points
Why these answers count
The distribution is unusually flat at the top: of 3423 scoring answers, 3014 sit at 85 points, 408 at 60, and exactly one reached 100 with Tungrymbai. That shape tells you the game rewards specificity, not fame. The 85-point band is crowded with highly particular names — Abaza, Adyghe cheese, Acai powder, African yam bean, Anchovy paste — each a distinct line item in a food-composition table. They earn heavily because the answer set is built from an exhaustive ingredient database rather than a popularity poll, so an obscure regional cheese or a little-known seed is worth as much as a household staple, and often more than a broad term many players would submit. The 60-point tier collects answers that are correct but coarser or more commonly offered. The single 100-point hit, Tungrymbai, shows the ceiling: a fermented preparation so specific that almost nobody else names it.