Note: this is a draft. Please let me know if you have comments, pictures, or suggestions.

A variant on the concept of “tasteless.” Applies to fluids that are relatively neutral in taste. Underpinning this “tastelessness” in milk is that fact that manyatta milk is always suffused with the complex tastes of fermentation, fused with the taste and aromas of burnt botanicals used to sterilize the milking container. If you are used to milk that is fused with the smoke of botanicals like serichioi (Balanites orbicularis), loisula nkeek (Zanthoxylum usambarence), or etc., then milk without the deep and complex flavors and aromas of fermentation fused with burnt botanicals will be perceived as lacking taste, as being “raw.” 

Young boys tending cows far from manyattas may drink cow urine in lieu of water. The urine, while having a “urine taste,” is nonetheless neutral enough to be understood as relatively tasteless. Applied to milk, keidukulan describes milk when it has relatively flat taste. This description applies to milk stored in a lmasin prepared for fresh milk by rinsing in cow urine rather than with burning sticks. The urine shortcut is used by murran when they have milk-producing cows, but are too far from a manyatta to get the communal milk left out for them in each manyatta hut. Now that climate change has compounded long-standing over grazing issues, the degraded land in the Samburu Lowlands (for example, around Wamba, Lengusaka, and Llusen Gap) no longer supports herds of cows. The custom of providing milk for any murran who come by is dying out. Today, murran taking milk may be understood as stealing, a byproduct of their local communal defense function no longer being important.

Alkaline water fed to camels is perceived as tasteless in the sense of keidukalan. Keidukalan may contain an astringent or bitter component. Fresh milk may also be keidukalan. As an ingredient, cow’s milk becomes more keidukalan as the milk’s mouthfeel becomes thinner, as the milk becomes increasingly less fatty in the months following lactation. Camel milk is perceived by many to be Keidukulan by nature. When goats drink alkaline water, it makes their flesh tastier, analogous to the esteemed French salt-marsh-fed lambs agneau de pré-salé. 

Earlier notes: Word used to describe the taste of  the cow’s urine (when young boys look after the cows they sometimes drink it where there is no water). Also the effect of the murran cleaning the calabash with urine.

Common in camel milk, or in milk towards the end of the lactation period.

Also applies to alkaline water: camels like it, and goats sometimes. It makes their meat taste better, but humans would be very sick if they drank this water.

Some of these culinary terms, like kebekek and  keidukula, reflect small differences in perception.  

[Query. So edculan is still related to taste, but keidukulan is no longer edible. What is this? Keidukulan is still edible, so what is the comparison?

A high speak to small differences in perception.  A higher degree whereby it is is not eatable. Meishamu you can use it be this beyond, it has no taste. Some fungi or bad odor. The last stage of the mikl. You open the calabash you smell it. Not good to cast out milk not good to pour out milk. Rather put sugar and eat. But rather than throwaway if there is too much milk won’t pour it out but rather will will leave in containers for the cows to lick. Taboo to throw away milk. I am full of milk—then people say put it there put it there where he cows will knock it over. Phrase: Aibukorei nkishu kule. Making the cow to pour out the milk. We are not allowed to pour out the milk so let the producers to pour out the milk. Boys sometimes use that milk to clean the calabash and still smell the urine in the milk they refer to that smell as nkululan.

Salty with taste of urine.

Robin Leparsanti, Longhiro, April 1, 2016.

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