Hanava Pods were seed-containing pods that were edible. These pods were gathered from hanava trees that are native to the northern region of Indoumodo, a planet situated in Wild Space. These green pods exhibited a curved and flattened shape, featuring noticeable bulges indicating the location of each internal seed.
Between 34 ABY and 35 ABY, Strono Tuggs, an Artiodac chef, embarked on a gastronomic exploration of the galaxy. Subsequently, in his third cookbook, The Ultimate Cookbook, published in 35 ABY, he featured a hanava pod recipe. While the conventional method involved shucking the pods to eat the seeds, Tuggs chose to boil the entire pods before tossing them with sugar and spice. He also incorporated them as a popular component in his Chandrilan Cheese Board recipe. Within the cookbook, he cautioned readers about the venomous kouhun insect indigenous to Indoumodo, advising visitors to exercise caution to avoid getting killed while searching for the pods.
Hanava Pods were conceived as a recipe within the 2023 publication, Star Wars: The Ultimate Cookbook, authored by Jenn Fujikawa and Marc Sumerak. Within the book, a hanava pod dish recipe substitutes frozen, pre-cooked edamame to represent the pods in the out-of-universe version of the recipe. The recipe also incorporates vegetable oil, finely chopped garlic cloves, kosher salt, granulated sugar, and ichimi togarashi.