Krillion Recorded answers
3,507 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 3,507
- Brick cheeseRare60points
- BrieRare60points
- Brook troutRare60points
- Brown troutRare60points
- Buckwheat flourRare60points
- BurrataRare60points
- Cacao nibsRare60points
- CamelRare60points
- CamembertRare60points
- Cannellini beansRare60points
- CapybaraRare60points
- CarpRare60points
- CaseinRare60points
- CashewRare60points
- Cashew butterRare60points
- CatfishRare60points
- CaviarRare60points
- CayenneRare60points
- ChapatiRare60points
- Cheese curdsRare60points
- Cheese powderRare60points
- Cheese sauceRare60points
- Cheese spreadRare60points
- Chia seedsRare60points
- Chicken feetRare60points
- Chickpea flourRare60points
- Chickpea pastaRare60points
- ChickpeasRare60points
- Chilean sea bassRare60points
- Chili powderRare60points
- Chinese sausageRare60points
- Chinook salmonRare60points
- Chipped beefRare60points
- ChitterlingsRare60points
- ChorizoRare60points
- CicadaRare60points
- CockleRare60points
- CockroachRare60points
- Cocoa powderRare60points
- Coconut flourRare60points
- Coho salmonRare60points
- ColbyRare60points
- Colby JackRare60points
- CollagenRare60points
- ConchRare60points
- Corned beefRare60points
- CrayfishRare60points
- CricketRare60points
- Cricket flourRare60points
- CrocodileRare60points
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.