Buckle
Buckle, or boukul, is the seed of the bucklebush, a green plant which grows in temperate parts of the Civilised world. Bucklebushes fruit annually, producing thumb-length red-black seed pods, containing numerous millimetre-sized ovoid seeds. Mature pods are left to dry on the bush, then harvested for the seeds. Young pods are edible whole, though tender and do not travel well. In Ororr the immature pods are harvested to make buckleberry paste, a tart-sweet condiment used in pastries and sweets.
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The nutritious buckleseeds are used for numerous purposes, particularly sprinkled on top of numerous varieties of bread. A speciality of the Natorn Archipelago is bucklebread, a round, double-lobed emmer loaf baked with buckleseed, which gives it a nutty flour. In northeastern Ororr bimit, a flattish, circular bread coated with buckleseeds, is a common breakfast or snack food. In southwestern Ororr the ground seeds are used in sauces and as a glaze for meat dishes.
Boukul oil
In Munatan boukul oil, the most nutritious part of the seed, is part of the staple diet, adding both essential nutrients and a rich flavour. It is made by crushing the seeds, mixing with hot water and cooking for a short time. When left to cool, the seed paste sinks to the bottom, and the oil is skimmed off the top.
Buckleseed oil was once a particularly valued export of Ennseperans, but is now produced throughout the region.