Teff is a fine grain, about the size of a poppy seed that comes in a variety of colors, from white and red to dark brown. With a physiology that can withstand high heat and bright light, teff thrives even in unpredictable and difficult climates. Teff grows predominantly in Ethiopia and Eritrea. As such, teff comprises the staple grain of their cuisines. Ground into flour, teff is used to make the traditional bread, injera - a flat, pancake-like, slightly sour bread that complements well the exotic spices found in the
food.

Teff's history traces back to thousands of years ago as a witness to ancient civilizations of Abyssinia, even further, as a reliable support to our ancestors‚ survival. Attracted to its delicious taste, gluten-free physiology, and nutritional power more audiences are committing to teff, like professional athletes and special diet individuals. Given this popularity and teff's versatility, endurance, and delicious taste, this grain is sure to thrive in the coming years, catalyzing our health, whether it is used by persevering athletes, committed health food consumers, gluten-intolerant individuals, or those of us who crave delicious food.

Teff Trivia

Did you know that…

• Eragrostis tef (or Maskal Teff) borrows its name from Greek, to mean "the grass of love" from eros - love, and agrostis - grass?
• For its survival, teff uses a type of photosynthesis, called Carbon 4, which developed early in the ice ages and allows teff to be most efficient in temperatures as high as those of the human body, as opposed to wheat whose optimal temperature is at 60 F?
• One pound of teff can produce up to one ton of grain in only 12 weeks? This amount is hundreds of times smaller than that required for planting wheat. This productive potential and minimal time and seed requirements have
  protected the Ethiopians from hunger when their food supply was under attack from numerous invaders in the past.
• Three thousand grains of teff weigh one gram?