Teff

Belonging to the group of Eragrostis plants, teff is an ancient, gluten-free grain derived from the annual grass that is native to the area of Ethiopia and Eritrea. Even though tiny in size, no bigger than a poppy seed, this small grain is packed with vitamins and is highly nutritious.

It is considered to be one of the ancient domesticated grains, presumably more than a thousand years old. Today it is mainly used as a staple ingredient in traditional Ethiopian and Eritrean cuisines. Teff can come in a variety of colors – from white to dark brown, and can be used in a multitude of different ways.

It can be eaten on its own, boiled, steamed, or served as a complement to other dishes. The grain is often ground and used as flour, most commonly in the preparation of the famous injera flatbread, but it can also be incorporated in numerous other dishes such as pastries, cakes, and cookies.

Due to its numerous beneficial properties and incredible versatility, teff has recently grown in popularity and is widely promoted as a healthier alternative to the more standard grains.