Quality Teff

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Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red/dark brown. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Teff leads all the grains by a wide margin in its calcium content, with a cup of cooked teff offering **3mg, about the same amount of calcium as in a half-cup of cooked spinach. Its also an excellent source of vitamin C—a nutrient not commonly found in grains—and also a good source of iron. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. Its estimated that ****0% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.

Teff is native to Ethiopia where it accounts for one quarter of the total cereal production. Not a newcomer, it is believed that teff originated in Ethiopia between ***0 BC and ***0 BC. Although it has been used in Northeast Africa for centuries, teff only became known in other parts of the world in the late *0th century when farmers began to cultivate it in Australia and the Central United States.

A growing demand for teff has made it more readily available in North America. It can usually be found in health food stores either in the grain form or ground into flour. White teff has a chestnut-like flavor while darker varieties are more earthy in flavor with a slight hazelnut taste. Historically, white teff has been the most popular (and least widely available) variety. Perhaps due to its relative scarcity, historically white teff was regarded as a status symbol. More common is red teff. Red teff is higher in iron and has been rising in popularity in recent years.

In Ethiopia, teff is usually grounded into flour and fermented to make the spongy, sourdough bread known as injera. As anyone knows who has eaten at an Ethiopian restaurant anywhere in the world, injera is used as an edible serving plate. Food is piled on a large round of injera on a tray in the middle of the table and different foods are served directly onto the injera. The diners eat by tearing off bits of injera, and rolling the food inside. Ethiopians also use teff to make porridge. Today, teff is moving way beyond its traditional uses. Its an ingredient in pancakes, snacks, breads, cereals and many other products, especially those created for the gluten-free market.