Krillion Recorded answers
3,470 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 3,470
- EomukDeep Cut85points
- EpoissesDeep Cut85points
- Eri silkwormDeep Cut85points
- ErvilDeep Cut85points
- EsbareichDeep Cut85points
- EscamolesDeep Cut85points
- EscolarDeep Cut85points
- EsromDeep Cut85points
- Estero Gold ReserveDeep Cut85points
- EtorkiDeep Cut85points
- Etzy KetzyDeep Cut85points
- EuglenaDeep Cut85points
- European flat oysterDeep Cut85points
- European lobsterDeep Cut85points
- European spiny lobsterDeep Cut85points
- Evans Creek GreekDeep Cut85points
- Everything bagel seasoningDeep Cut85points
- ÉvoraDeep Cut85points
- Ewe's BlueDeep Cut85points
- Ewelicious BlueDeep Cut85points
- Exmoor BlueDeep Cut85points
- ExplorateurDeep Cut85points
- Eye of the Goat beansDeep Cut85points
- EzineDeep Cut85points
- Fabes de la GranjaDeep Cut85points
- False sesame seedDeep Cut85points
- FalukorvDeep Cut85points
- FårepølseDeep Cut85points
- FarleyDeep Cut85points
- Farmer cheeseDeep Cut85points
- Farmer sausageDeep Cut85points
- Fat Bottom GirlDeep Cut85points
- Fat choyDeep Cut85points
- Fat-free cream cheeseDeep Cut85points
- Fava bean flourDeep Cut85points
- Fava bean proteinDeep Cut85points
- Fava tofuDeep Cut85points
- FeatherbackDeep Cut85points
- Feijao cariocaDeep Cut85points
- Felino salamiDeep Cut85points
- Fellowship TooDeep Cut85points
- FenalårDeep Cut85points
- Fennel seedDeep Cut85points
- FenugreekDeep Cut85points
- Fermented black beansDeep Cut85points
- Fermented tofuDeep Cut85points
- FermiereDeep Cut85points
- FesikhDeep Cut85points
- Fiery RebelDeep Cut85points
- FigaroDeep 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.