I've been looking around online, but have yet to find a list of provisioning recipes and their ingredients divided by faction. I want to know what things I've picked up in Cyrodiil and Coldharbor I should keep and what I can sell.
Same problem here. There is definintely not enough room for all ingredients. Would be nice to know which ingredients are being used in my faction's recipes so i can get rid of the others.
Using this list, consider ingredients like this -
Requires lvl 1 - 0-15 Recipes
Requires lvl 2 - 20-25 Recipes
Requires lvl 3 - 30-35 Recipes
Requires lvl 4 - 40-45 Recipes
Requires lvl 5 - 50 Recipes (at least I presume so, I am currently only lvl 38 :P )
Just a guess as well, but once you get to lvl 35+ recipes the ingredients are universal for all factions.
Well, the bank is cross-faction, so if you want, you can just keep the stuff and go recipe hunting on another character in another faction. I'm currently working on getting together a list of all the recipes and all the ingredients in the game, myself, so that I can record which recipes I have and which ingredients I can/will use. I've already spent 6 hours on getting all the food recipes together. Now for drinks and ingredients.
Edited by rokale_sunswordub17_ESO on 17 April 2014 02:29
That is great, good luck!! And please note which factions each recipes and their ingredients belong to, so that us packrats know what to keep and what to give to friends in other factions.
A big list of ingredients doesn't help at all when recipe hunting in a Guild Store. I haven't seen any good recipe lists and esohead search fitler just locks up every time I try it.
Using the following link you can determine which faction the recipe belongs to by looking at the primary ingredient (Pork, Aged Meat, Capon Meat, ect...). The secondary ingredient is used by all alliances with the primary to make Alliance specific variations.
Recently I found this website that is more what you are looking for. It's not by faction, but the most comprehensive list of provisioning recipes to date.