Tekcha

Tekcha is a grain that grows in forests around the world. In its wild form, it is approximately two centimeters long and is oval-shaped. It has a fibrous sheath while on the plant, which often disengages from the grain once completely ripe. The parent plant grows year-round in temperate zones, in the winter in equatorial regions, and in the summer in the polar regions. It exists on all continents and islands.
  The taste of the grain varies by region being affected by the weather, soil conditions, water levels and cultivation techniques. The taste can range from neutral which enhances the other flavors of a dish, to nutty, earthy, or even spicy. Each region has its own methods for refining the grain. It can be boiled, broiled, sauted, stewed, baked, and more. It can be the foundation upon which a dish is built, or it can be the perfect side.
  Historically every culture has stories about the origins of tekcha. In one culture it was a gift of the land to early man and because it was freely given it is still freely given. Those who grow, harvest and process the grain are not paid directly, instead they are supported by their community and their needs are provided for entirely. In another culture tekcha is so revered as a staple that their people train for years to be considered for any job which deals with the tekcha industry.
  While in modern day, countries exchange tekcha due to the wide varieties across the globe, some are still prized far more than others. It is rare to have the honor to taste a polar red for example. Rich or poor, urban or rural, there is no dinner table that does not have tekcha of some variety as a part of the meal.