Dwarven Cooking

Traditional Dwarven cooking is based on those ingredients that isolated Dwarven communities have always used as staple ingredients. Spore, Keep All, Ripple Bark, Nubbe and Rothe.

Spore - is the seed-spore of the Hicap Mushroom – it is can often be collected in quantity and can be ground to make a coarse flour which is baked into a biscuit like bread. Alternatively, the spore can be treated and then fermented to make a thin beer.

Keep All – a mineral preservative that is added to just about everything in Dwarven cooking. It gives the final item a reddish tinge and a slightly metallic taste - both of which are generally associated with traditional Dwarven cuisine.

Nubbe – is an old Dwarven name for the Cave Cricket – the ubiquitous insect of the deep. It can be eaten as it is, or treated and ground into a paste.

Ripplebark - A favourite underground fungus that has a really strong mushroomy flavour. Which can be eaten fresh or even raw.

Rothe – is the herd animal of the underdark that can be kept in caverns which grow both Star Lichen and Cave Moss. Surface clans have always substituted other meats, from easier to keep animals, for Rothe flesh, however deep communities rely almost entirely on Rothe.

Basic Dishes

Reddened Ripplebark - Thin slices of Ripplebark, rubbed with Keep All to give it that ‘Dwarven tang’ and preserve the food.

Dwarf Sausage - Traditionally made from Rothe, this reddish sausage lasts well - and has the ubiquitous ‘Tang’ of keep all. Most Dwarf sausage you get on the surface is made from mutton rather than Rothe - but that is still considered to be completely acceptable.

Spore Bread – Looks like small round biscuits, a bit like thick, almost black, oatcakes, which taste like slightly metallic cardboard and are hard to chew. However, spore bread lasts for ages and is incredibly filling. (100% Spore Flour) While it is ‘Traditional’ it is seen as a low status food item. It is eaten as trail rations, on special occasions and occasionally just nostalgically.

Dwarf Bread – a heavy dark loaf with a metallic tan. It is quite durable and very filling. Made with part Spore, and part cereal flour, it is the preferred Dwarven loaf.

Spore Brew – made solely from the spore of the Hitop mushroom is an almost black beer with a strong ‘tang’ to it. Again, it is a traditional but low status item - however Spore Beer is often available in most Dwarven communities.

Dwarf Ale – is the preferred Dwarven beverage. Made of a mixture of spore and cereal grains, it is a thicker, red/brown beer with a bit of a tang.

Nubbe Paste – is a bland paste that tastes slightly of nuts, but still has the traditional Dwarven tang. It can be spread on bread to make a snack, or it can be added to other dishes to act as a thickening agent. The Dwarves don’t advertise the fact it is made from ground up insects.

Ripple Bark Soup – a really thick and very rich mushroom soup that has a slightly nutty taste.

Sausage Stew – sausages and mushrooms cooked together to make a good filling meal.

Bread and Nubbe –Spore Bread spread with Nubbe Paste, this dish is often eaten at ceremonies and festivals celebrating traditional ‘dwarfy-ness’ - however it also makes marvellous trail rations, as it is incredibly filling and does not go off.


Pound for pound - and even by volume - Spore Bread and Nubbe Paste are one of the best value Trail rations combinations you can get. They both last for ages, and just a small portion seems to fill you up and give you the energy that you need. However, thick cardboard, even when spread with a mildly nutty paste, is not a particularly inviting dinner – and then there is that Dwarven tang … However, it is a very nutritious combination that will keep you going for ages …

Things made with Hitop Spore do not keep well and pretty much have to be used within a day or two. Therefore the Dwarves developed the technique of adding Keep All to just about everything that has spore in it. This gives the finished item a reddish tinge, a slightly metallic tang and makes it last almost indefinitely.

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