Husked

Husked refers to seeds or fruits that have had their outer protective covering, known as a husk, removed. The husk is a dry, sometimes fibrous layer enclosing certain seeds and fruits, particularly in grasses and cereals. The term is used in agriculture and food processing to distinguish products where the husk remains from those that have been dehusked or hulled.

In maize (corn), the husk encompasses the leaf-like wrappers around the ear; removing it is called husking or shucking and is common before cooking. In rice, the outer hull is removed in milling; the resulting products are described as hulled or dehusked rice, with brown rice having the hull removed but the bran intact, and white rice resulting from further milling.

Terms related to husk removal include dehulling and dehusking. “Husked” may describe seeds that have undergone the process of husking for consumption, storage, or processing. Some crops retain hulls for particular uses; in others the hull is removed to improve texture, shelf life, or digestibility.

Nutritionally, husks can be a source of dietary fiber and other compounds; removing the husk changes the fiber content and mouthfeel. In culinary contexts, “husked” products may cook more quickly or have a milder flavor, while some products retain husks for added texture or protection during processing. See also dehulling, hull, and shucking.