Low-grade Voldisian Gelatin

A material process from starch extracted from Voldisian rice and substance extracted from animal skin. It was originally used for medical purposes, such as quickly healing wounds. While researching its disinfectant properties, its odorless, tasteless, colorless, and material absorption properties drew attention. Currently, it is widely used as a basic ingredient in advanced alchemy cooking. Only the Low-Grade Gelatins were collected. It is the main ingredient for Jella Caviar.