Antheduum is a major crop grown in the Andisol Valley and transported throughout the world. High in healthy nutrients and easy to grow, the grain holds a central role in Andovian cuisine and culture.
Antheduum is found throughout Fillimet in various wild variations, although its domesticated cultivars are most commonly found in the Andisol Valley. The fertile fields of the Valley, coupled with its tropical temperatures and ready access to fresh water, provide an ideal environment for the hardy grain crop. Domesticated antheduum improves upon the nutritional values of its wild counterpart, especially its protein and iron content, courtesy of careful Agrokinetic manipulation. Domesticated variants are also hardier in drought and early frost conditions than the local wild varieties, due to selective breeding with non-local varieties. Wild antheduum grains are usually a dark brown or deep red in color, while domesticated varieties are most often black or cream depending upon the cultivar. Darker grains have a deeper, more complex flavor while the lighter grains have been bred and modified for maximum nutritional content. As a result antheduum grains are frequently purchased as a mixture of varieties, and farmers will even mix both varieties in the same field as companion plants due to a complementary variance in the plants' resource requirements.
Uses, Products & Exploitation
Antheduum is a super grain, with a high concentration of many nutrients including protein, amino acids, iron, vitamins B and C, and fiber. It is also a moderate source of potassium and calcium. These values are lower once the grain has been cooked, but even cooked they remain significantly more nutritious than most other grains.