Teff, written as ጤፍ, is an ancient gluten-free super food originating from East Africa, mainly from the countries of Eritrea and Ethiopia.
Teff was not known in the United States until it was brought by Mr. Tesfa Drar, the founder of Selam Foods, in the early of 1980s.
The seeds are very small. 150 grains of teff could fit inside a single finger nail.
They can have a color from a light white appearance to a deep reddish brown.
Teff is the main ingredient to prepare injera, a sourdough-risen flatbread used in place of utensils in many well-known African dishes.
Benefits of Teff
Despite being the smallest grain in the world, Teff is big in nutritional value and health benefits.
Teff is a high-fiber food and a strong source of protein, manganese, iron and calcium.
This vitamin and mineral rich grain is good for health, weight managing, and bone-strengthening.
Teff grain is milled into a flour for a traditional flatbread, injera – a flat, crepe-like, fermented bread. You can also use Teff as an alternative gluten-free grain and/or flour in recipes.
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