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
- PannóniaDeep Cut85points
- PanquehueDeep Cut85points
- PânsâwânDeep Cut85points
- PantysgawnDeep Cut85points
- Papaya seedsDeep Cut85points
- Paper waspDeep Cut85points
- Paradise nutDeep Cut85points
- ParavaDeep Cut85points
- ParenicaDeep Cut85points
- Pariser wurstDeep Cut85points
- Parlick Fell cheeseDeep Cut85points
- Parma de BarinitasDeep Cut85points
- ParrotfishDeep Cut85points
- ParsheDeep Cut85points
- Partridge eggDeep Cut85points
- Pasilla chileDeep Cut85points
- Paška skutaDeep Cut85points
- Passendale cheeseDeep Cut85points
- PastirmaDeep Cut85points
- PategrásDeep Cut85points
- Pátzcuaro whitefishDeep Cut85points
- Pav bhaji masalaDeep Cut85points
- PavinDeep Cut85points
- PawletDeep Cut85points
- Payoyo cheeseDeep Cut85points
- Pea flourDeep Cut85points
- Peacock bassDeep Cut85points
- Peacock mantis shrimpDeep Cut85points
- Peafowl eggDeep Cut85points
- Peanut flourDeep Cut85points
- Pearl spotDeep Cut85points
- Pecan flourDeep Cut85points
- PeccaryDeep Cut85points
- Pecorino CrotoneseDeep Cut85points
- Pecorino di CarmascianoDeep Cut85points
- Pecorino di FilianoDeep Cut85points
- Pecorino SardoDeep Cut85points
- Pecorino SicilianoDeep Cut85points
- Pecorino ToscanoDeep Cut85points
- Peekytoe crabDeep Cut85points
- Peglana kobasicaDeep Cut85points
- PejerreyDeep Cut85points
- PejesapoDeep Cut85points
- PélardonDeep Cut85points
- PemmicanDeep Cut85points
- Pen shellDeep Cut85points
- PenteleuDeep Cut85points
- Pepper loafDeep Cut85points
- PerailDeep Cut85points
- Perilla seedsDeep 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.