Nut Corn

Nut Corn is a grassy grain plant native to the Eastern Threshold. In appearance, some have deemed it a cross between an ear of maize corn and a chestnut: from a short leafy stalk, a leaf husk wraps partially around an ear of oily seeds, each surrounded in a yellow-green burr with a single sharp spike, to deter animals from consuming the ears. The height of the spiked ears means that creatures such as humans, horses, and cattle must be cautious when moving through tall grasses, as the height of the ears means they can stick into bellies, udders, and other sensitive areas. To say that a man has ‘wandered too long amidst the nut corn’ is a means of calling him impotent.

The seeds of nut corn are oily and high in protein. In some vegetarian cultures in the East (including local Immaculate temples), the seeds are ground into flour for making breads and noodles, supplementing a diet low in meat. In urban areas, the seeds are often roasted and coated in salt or other flavourings to create a crunchy street food snack sold from roasting carts.