Wàmèrìzé spice

Wàmèrìzé spice, or more commonly, Wàmèrìzé, is a magical spice and preservative originally from Wàmèrà. Wàmèrìzé has many documented health benefits, most notably in its ability to reduce spoiling of food. Though flavourless on its own, it enhances the natural flavours of other foods. Popular throughout Tiðloten for centuries with royalty, and with the Wàmèrì people of all social classes, it is increasingly available and affordable across Tiðloten.

Wàmèrìzé is considered an integral part of both the culture and economy of Wàmèrà. From 1066 to 1967, the Wàmèrìzé spice licensing system controlled all production strictly, and the methods used were considered to be a national secret. After Çùɲûnù snuck the method and ingredients out to Covtle in 1967, the monopoly quickly fell apart and the licensing system was abolished in 1980. Production in Wàmèrà decreased from 1967 to 2025, when it began to increase again. Wàmèrà now produces more Wàmèrìzé than at any point in history.

History

Discovery and early cultivation

While the berries behind Wàmèrìzé were first cultivated around 600, it wasn't until 912 that Wàmèrìzé was first produced as a spice. It quickly grew in popularity, and by 1020, Wàmèrìzé was popular across Wàmèrà, with some exports to neighbouring regions.

Establishment of standard drying process

Early Wàmèrìzé was produced using a variety of drying processes, some more effective than others. However, in 1033, a meeting of producers of Wàmèrìzé met in Šàbê to agree on the best method. After some heated debates, the best method was agreed to be the tomato juice soaking method. This began to be adopted across Wàmèrà, and by 1052, this was the predominant method, although others still remained.