There are certain varieties, such as tamalos, that are made of a sweet corn masa wrapped in a corn husk or leaf.
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The practice was to roll, by hand, a compound of tobacco, cloves and cocoa in a dry corn husk wrap, which gives a honeyed flavour.
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Examples would be alfalfa, corn husk, and, more recently, paper mill fibers.
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Tamales consist of corn dough, often containing a filling, that are wrapped in a corn husk and steam-cooked.
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Maize, rice, wheat, cassava, corn husk and sago are all used in various parts of the world.
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