Krillion Recorded answers
689 recorded answers
How to approach it
Most people answer with the first thing in the fridge and stop there, which is why so many entries land in the low bands. Reverse the order instead: rather than hunting for small vegetables, walk through edible plant families one at a time and, inside each, drop to the smallest named varieties. Seed catalogues, growers' market stalls and foraging guides beat the supermarket as sources, because they keep the proper names that never come up in ordinary conversation. Before committing, check two things: the volume really is below that of a common bulb, and what you are writing is a specific name rather than a generic description. When torn between a safe option and an odd but verifiable one, the odd one usually pays better, provided the spelling holds up.
Get a hint
Start from the size of a common kitchen bulb and shrink: whatever you picture has to sit comfortably below that benchmark, so think in handfuls and spoonfuls rather than single servings.
A little more
Move past the mainstream shelf toward regional and heritage names, since the answer pool runs heavy on named cultivars from seed catalogues, speciality growers and foraging guides.
One step further
Accepted entries tend to be a two-word name with the variety in front of the thing, and the thing is usually sliced, shelled or picked in quantity rather than peeled and chopped as a stew base.
Reveal answers 689
- Nuña beanDeep Cut85points
- Nyons oliveDeep Cut85points
- OcaDeep Cut85points
- OkahijikiDeep Cut85points
- Old man of the woodsDeep Cut85points
- Onion sproutsDeep Cut85points
- Orange peel fungusDeep Cut85points
- Oregon truffleDeep Cut85points
- Oyster leafDeep Cut85points
- Padrón pepperDeep Cut85points
- Painted pony beanDeep Cut85points
- Painted suillusDeep Cut85points
- PajuroDeep Cut85points
- Palmyra sproutDeep Cut85points
- Panamanian pepperDeep Cut85points
- Papa criollaDeep Cut85points
- Papa de Rola beanDeep Cut85points
- Paprika pepperDeep Cut85points
- ParacressDeep Cut85points
- Pardina lentilDeep Cut85points
- Parisian carrotDeep Cut85points
- Parsley rootDeep Cut85points
- Pasilla de OaxacaDeep Cut85points
- Pavement mushroomDeep Cut85points
- Pea eggplantDeep Cut85points
- Pea shootsDeep Cut85points
- Pea sproutsDeep Cut85points
- Pear tomatoDeep Cut85points
- Pecan truffleDeep Cut85points
- PennywortDeep Cut85points
- Peperoncino (Calabrian chili)Deep Cut85points
- Pepper dulseDeep Cut85points
- Pepper XDeep Cut85points
- Pequin pepperDeep Cut85points
- Peranzana oliveDeep Cut85points
- Perilla leavesDeep Cut85points
- Persian shallotDeep Cut85points
- PetaiDeep Cut85points
- Peter pepperDeep Cut85points
- Phoenix oyster mushroomDeep Cut85points
- Pholiota adiposaDeep Cut85points
- Picholine oliveDeep Cut85points
- Picual oliveDeep Cut85points
- Pig's ear mushroomDeep Cut85points
- Piment de BresseDeep Cut85points
- Pine-spikeDeep Cut85points
- Pinewood mushroomDeep Cut85points
- Pink beanDeep Cut85points
- Pink Fir Apple potatoDeep Cut85points
- Pink oyster mushroomDeep Cut85points
Why these answers count
Scoring rewards specificity rather than plausibility. The lone hundred-point entry, Tomberry (100), is a miniature tomato sold as a novelty, a name almost nobody reaches for; the eighty-five tier then swallows the whole named-cultivar long tail, from 7 Pot pepper (85) and Adjuma (85) to Abalone mushroom (85) and Aborted entoloma (85). What those share is a proper name attached to a small edible, where the variety does the work and the base ingredient is something a shopper would never think to measure against a bulb. Lower bands belong to everyday produce anyone could list in five seconds, which is exactly why they pay less. The practical lesson is that a weird, specific, verifiable name beats a safe one, provided it really is smaller; obscurity is worth nothing if the entry is a normal-sized item wearing an exotic label.