There are certain varieties, such as tamalos, that are made of a sweet corn masa wrapped in a corn husk or leaf.

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.

Examples would be alfalfa, corn husk, and, more recently, paper mill fibers.

Tamales consist of corn dough, often containing a filling, that are wrapped in a corn husk and steam-cooked.

Maize, rice, wheat, cassava, corn husk and sago are all used in various parts of the world.