1. WHAT IS IT?
AKA: the lost grain; the grass of love; emergency crop
Countries of origins: Ethiopia and Eritrea
Plant of origin: Eragrostis tef
History: Teff has been a staple of traditional Ethiopian cooking since 5000 BC. The whole grain is ground into a flour and fermented to make injera, a spongy, Ethiopian flatbread similar to a crêpe or pancake.
2. IS IT HEALTHY?
Nutritional Value: protein, dietary fiber, magnesium, iron, calcium, and zinc
Health Benefits: regulates blood sugar levels, increases circulation, improves bone and heart health, boosts the immune system, supports Celiac disease, and improves digestion
Replaces: gluten-based grains and flours
3. WHERE CAN I FIND IT?
Where: the gluten-free section of your supermarket (both flour and grain); if you can’t find it you can, order it here.
Shopping Tip: If only teff grain is available, you can make your own flour by using a coffee grinder or spice mill.
4. HOW LONG DOES IT LAST?
Store: Intact whole grains will keep in your pantry for up to 4 months, teff flour will last about 2 months.
5. I DIDN’T KNOW THAT. . .
- Teff has five times more protein, fiber, and calcium than brown rice.
- One single teff grain is about the size of a poppy seed, taking about 3,000 grains to make 1 gram.
- It takes only a handful of seeds to cultivate an entire field, which supports sustainable land care.
- Teff can grow in a wide range of climates, from dry-to-the-bone lands to swampy bogs.
6. BUT HOW DO I EAT IT?
Craving more? Check out these recipes:
Peanut Butter Cookies (from teffco.com)
Teff Burgers (from washingtonpost.com)
Teff Porridge (from thekitchen.com)