Brand: Naturevibe Botanicals
- Teff Flour is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.
- Most grains don’t offer Vitamin C, but teff is an excellent source. Plus, according to the Whole Grains Council, teff is high in resistant starch.
- Teff (also spelled tef or t’ef) is the staple grain of Ethiopia. Packed with protein, calcium, and iron, tef is also one of the gluten-free grains, along with amaranth, buckwheat, millet, and quinoa. In fact, one cup of cooked tef contains as much iron as the USDA recommends for adults in one day.
- It is the world’s smallest grain; one kernel is the size of a poppy seed. Like other grains, it’s high in carbs (a half cup has 128 calories, 1 gram of fat, 25 grams of carbs, and 5 grams of protein). … Ethiopian runners most often eat teff as injera, a sourdough bread made from teff flour, or as porridge.
- Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. It is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.
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Details: Eragrostis tef is a self pollinated tetraploid annual cereal grass. Teff is a C4 plant, which allows it to more efficiently fix carbon in drought and high temperatures, and is an intermediate between a tropical and temperate grass.
The name teff is thought to originate from the Amharic word teffa, which means “lost”. This probably refers to its tiny seeds, which have a diameter smaller than 1 mm.
Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its roots are shallow, but develop a massive fibrous rooting system. The plant height varies depending on the cultivation variety and the environmental conditions.
As for many ancient crops, teff is quite adaptive and can grow in various environmental conditions; particularly, teff can be cultivated in dry environments, but also under wet conditions on marginal soils.
Teff originated in the Horn of Africa, corresponding to what is today modern day Ethiopia and Eritrea, where it is one of the most important cereals. It is grown for its tiny seeds and also for its straw to feed the cattle.
The seeds are very small, about a millimeter in length, and a thousand grains weigh approximately 0.3 grams. They can have a color from a white to a deep reddish brown. Teff is similar to millet and quinoa in cooking, but the seed is much smaller and cooks faster, thus using less fuel.