Teff

Description

Teff (Eragrostis tef) is a tiny yet powerful ancient grain native to the Horn of Africa, particularly Ethiopia and Eritrea, where it has been cultivated for over 5,000 years. Despite its minute size—each grain being less than 1 mm in diameter—teff packs a huge nutritional punch, making it a rising star in health-conscious kitchens and specialty grocery stores worldwide.

Teff is most famously used to make Injera, the soft, spongy, slightly sour flatbread that forms the foundation of Ethiopian cuisine. Due to its natural fermentation, injera made with 100% teff is rich in probiotics and gut-friendly enzymes. The grain’s ability to ferment beautifully without added yeast or starters makes it ideal for sourdough-style preparations.

Available in three main varieties—white, red, and brown—teff varies slightly in taste and nutrient density. White teff has a mild, sweet flavor, while red and brown varieties offer an earthier, nuttier taste. Regardless of color, teff grains can be cooked into porridge, used as a thickener for soups and stews, or ground into flour for baking gluten-free breads, pancakes, muffins, and cookies.

One of teff’s standout qualities is its exceptional nutritional value. It’s naturally gluten-free, making it safe for people with celiac disease or gluten intolerance. It’s high in dietary fiber, complex carbohydrates, and plant-based protein, containing all nine essential amino acids, including lysine—a rare trait among grains.

Teff is also an excellent source of iron, which supports red blood cell production and is especially valuable for women, athletes, and people prone to anemia. In fact, Ethiopian long-distance runners often attribute their stamina and endurance to their teff-based diets. Additionally, teff provides important minerals such as calcium, magnesium, zinc, and manganese, as well as resistant starch, which promotes colon health and better blood sugar control.

Teff has a low glycemic index, which means it releases sugar slowly into the bloodstream, making it beneficial for diabetics and those managing weight. The high fiber content also aids digestion, improves satiety, and contributes to better heart health.

Culinarily, teff is extremely adaptable. Whole teff grains can be cooked like quinoa or millet into a slightly crunchy porridge or pilaf. Its flour can be mixed with other gluten-free flours or used alone in pancakes, energy bars, and flatbreads. Its fine texture and mild flavor make it a good match for both sweet and savory dishes.

In the grocery market, teff is usually available in two forms: whole grain and flour. The grain is often packaged in small resealable bags or eco-friendly cartons due to its premium pricing and niche demand. Teff flour may be found in the gluten-free or health food section of well-stocked supermarkets, natural food stores, or online marketplaces.

Teff is also considered an environmentally resilient crop, capable of thriving in dry, arid climates with minimal input. It has a short growing cycle and high yield per hectare, making it a sustainable choice for both small-scale farmers and commercial agriculture.

Though still relatively underutilized outside of East Africa, teff is increasingly being incorporated into Western diets due to its functional health benefits and culinary versatility. It is also drawing attention from food researchers and nutritionists as a possible solution to global food security issues due to its resilience and nutritional density.

In summary, teff is a tiny grain with massive benefits. It embodies the principles of ancient wisdom and modern wellness, offering a powerful addition to any diet—especially for those seeking gluten-free, high-fiber, iron-rich alternatives to mainstream grains.

Quantity is 500 grams