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.
Most of antheduum's nutritious content is found within the seeds, also called the grains. When consumed raw they are often eaten plain or mixed with honey
to form healthy sweet treats. Antheduum seeds are frequently mixed with vegetables and cooked meats then boiled in water or broth. Whole raw antheduum grains are also a common ingredient in nutrition bars.
The grains can also be ground into a rough flour for baking breads, biscuits, or cakes. Fine antheduum flour results in a dough too crumbly for baking but can be used in specialty pastas or to thicken stews and gravies.
The seeds can also be allowed to sprout prior to consumption, resulting in a sweet and tangy snack or garnish.
While not as nutritious as the grains, antheduum leaves are still considered a staple in many parts of the Andisol Valley
. They are bitter when raw but grow sweet when heated and are frequently steamed, boiled, or even fried in antheduum oil. Antheduum leaves are popular in stir fries and soups, and a common outer wrapping for grain and meat dishes in both Andovian
Antheduum oil is extracted from the grains for use as a cooking lubricant or alchemical
ingredient. Untreated oil is a thick, viscous fluid with a dark brownish yellow color and a faint flowery scent.
Some manufacturers dilute this grain oil with oils extracted from the antheduum flower, which are thinner and slightly pinkish in color. The resultant oil is lighter in color with a heavier flower scent and a lower viscosity. This makes the oil more pleasing to the eye and easier to cook with, but also more expensive due in both cost and required quantity.
Antheduum flowers produce a deep red dye with traditional methods, although with the use of basic Chromamancy
the dye coloration could be adjusted to anything from a delicate light pink to a deep purple. This can be used to color anything from fabrics to foods, with some Northwood carpenters
even developing the dye into a striking wood stain.
Antheduum-based materials are frequently used as alchemical
ingredients, particularly antheduum oils. They have been shown to help reduce inflammation, lower cholesterol, and even assist in weight loss due to antheduum's high concentration of nutrients.