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
- Auld ReekieDeep Cut85points
- Australian bassDeep Cut85points
- Austrian Alps cheeseDeep Cut85points
- Autun cheeseDeep Cut85points
- AxoneDeep Cut85points
- AyanqueDeep Cut85points
- AyibeDeep Cut85points
- AyuDeep Cut85points
- Azaruja sausageDeep Cut85points
- BabicDeep Cut85points
- Baby KatherineDeep Cut85points
- BachensteinerDeep Cut85points
- Bad AxeDeep Cut85points
- BagoongDeep Cut85points
- Baguette LaonnaiseDeep Cut85points
- BaharatDeep Cut85points
- Baita FriuliDeep Cut85points
- Bak kwaDeep Cut85points
- Baladi cheeseDeep Cut85points
- Balaton cheeseDeep Cut85points
- Bale d'asoDeep Cut85points
- BaleronDeep Cut85points
- BalfourDeep Cut85points
- BalkanmakkaraDeep Cut85points
- BałtyckiDeep Cut85points
- BaluchonDeep Cut85points
- BalutDeep Cut85points
- BalykDeep Cut85points
- Bamboo wormDeep Cut85points
- Banana prawnDeep Cut85points
- Banana skipperDeep Cut85points
- Banat sausageDeep Cut85points
- Bandel cheeseDeep Cut85points
- BanonDeep Cut85points
- Banski staretsDeep Cut85points
- BantengDeep Cut85points
- Baobab leavesDeep Cut85points
- Baobab seedsDeep Cut85points
- BarbelDeep Cut85points
- Barber's 1833Deep Cut85points
- BarbereyDeep Cut85points
- BarbustoDeep Cut85points
- Barden BlueDeep Cut85points
- BardiccioDeep Cut85points
- Barely BuzzedDeep Cut85points
- Barese sausageDeep Cut85points
- BarilottoDeep Cut85points
- Barkham BlueDeep Cut85points
- Barley flourDeep Cut85points
- Barley grass powderDeep 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.