Nuvia

The evergreen nuvia plant grows in the form of a bushy shrub, usually not much more than three or four feet high. The thick, densely packed twigs that form the main part of the plant have pale, tough bark and long, sharp spines. The spines protect the small, succulent flowers and thick, heart-shaped leaves, which are slightly hairy to capture moisture from the air. Twice a year, the flowers are fertilised and become pale pink seed pods, full of tiny, hard black seeds that are used in cooking and in incense. The pollen can become very thick but the constant wind through the city moves it along quite quickly!
Nuvia is grown around almost every home in Akhang-Ahvar as a hedge to discourage intruding animals and birds, and to provide a fragrant and colourful border around the homogenous yellow mud brick walls and pale canvas awnings.
The seeds are used in almost all foods and lend a rich, tangy flavour to bland meats and rice. A few artisans crush the seeds for the black oil which can only be produced in small amounts and is used to marinate meats for special occasions. It is also said to have anaesthetic properties if pressed into the skin. In incense, the seeds are dried and crushed into a powder which is mixed with resins and other herbs and burned on charcoal blocks to scent homes and taverns. It's often hard to distinguish between kitchen smells and the richly exotic scent of the incense.
Nuvia is not produced in large enough quantities in Akhang-Ahvar to be exported and is only really consumed by street cooks, tavern chefs and families in the city to flavour their own concoctions. However, tourists often purchase the seeds to attempt to grow the plant at home, but the conditions in the desert are so specific that it rarely thrives away from its native habitat.