- Reddish brown grains about the size of poppy seeds
- Almost sweet, nutty flavor, similar to hazelnuts
- High in fiber, complex carbohydrates, calcium and iron
- Naturally gluten-free, and contains more protein than wheat
- All natural
Description: Teff (Eragrostis tef), a type of millet, is the world's tiniest cereal grain, about the size of a poppy seed. Teff can range in color from dark brown to red to ivory, with the darker varieties having an earthier taste. The word "teff" comes from "teffa," meaning "lost" in Amharic, because the seeds are so small, they're easily lost. Teff plays an important part in the cuisines of North Africa where it is a key source of nutrition for more than two-thirds of Ethiopians. It is used to prepare the spongy Ethiopian flatbread, injera.
Teff can thrive in soil conditions ranging from drought-stricken to waterlogged, and is relatively unsusceptible to disease, making it a dependable crop.
Although small, Teff is a nutritional giant, made up of only bran and germ, thought to be one of the most nutrient dense grains. It is high in fiber, complex carbohydrates, calcium and iron. It is also high in vitamin C, a nutrient that is rare in grains. Teff also contains more protein than wheat, and is especially high in lysine, a protein essential for muscle repair. Teff has no gluten, making it a very healthy choice for people with Celiac disease or wheat allergies.
Teff has a sweet, nutty flavor similar to hazelnuts and a millet-like consistency. It makes a great warm breakfast cereal. Teff can also be used in baking and as a thickening agent for soups and sauces.
- Prepare as a hearty, hot breakfast cereal
- Add to veggie burgers
- Bake into cookies, cakes and breads
- Use as a thickening agent in soups and sauces
- Add to pancakes and waffles