Karse Seed Pod

The karse seed pod is a pod- a finger in diameter- of thin, almost wooden material, which cracks easily when squeezed. Inside is a bounty of long, capsule-shaped seeds.

Properties

Material Characteristics

by Morgan

History & Usage

Everyday use

The karse seeds can be eaten as soon as they are cracked out of the pod (being very soft and mushy when chewed, similar to Earth peas), but often they are left to air dry for a few weeks (or days, depending on the region) or baked, after which they can be ground into flour and used to create flat breads. Some peoples grind undried karse seeds to make an edible mash.

Refinement

Drying karse seeds is fairly simply- leave the seeds on an absorbent material (often the external side of the pod) for a few days or weeks, depending on the ambient humidity. The biggest issue is warding off pests that eat and infest the seeds, but this is often counteracted by storing the seeds in a sealed or Glyphen-warded building.
Mashing karse seeds is as simple as it sounds.

Distribution

Trade & Market

Karse seed pods are sold by farmers, usually by the barrel. Millers and mashers purchase the pods and sell karse flour and karse mash accordingly. Bakers buy the flour and bake flat bread (karse has yeast neutralizing properties), and grocers purchase both mash and bread to sell as staple foods to the general public.

Storage

Karse seed pods keep the seeds damp, but safe from molds and small pests. Once opened, the seeds need to be eaten or dried immediately, as their natural dampness makes them particularly susceptible to mold (karse mash is often exposed to/made with a certain type of mold which kills other molds and adds flavor to the mash. Once dried, karse seeds need to be stored in a dry, pest-proof container.

Type

Biomaterial

Rarity

Staple crop