Teff

Teff is a species of Lovegrass native to Ethiopia and Eritrea. It is one of the smallest grains in the world, measuring about 1mm in diameter. Despite its small size, it is a staple food in Ethiopia and Eritrea, where it is used to make a traditional flatbread called Injera.

Description

Teff is an annual grass, a species of Lovegrass, that is native to the northern Ethiopian and Eritrean highlands of Northeast Africa. Its scientific name is Eragrostis tef. It has a very small seed, about 1mm in diameter, making it smaller than a poppyseed. Despite its small size, it is a staple food in Ethiopia and Eritrea, where it is used to make a traditional flatbread called Injera.

Cultivation

Teff is adaptable and it can grow in various environments, but it performs best in climates with moderate rainfall between 800 and 1000 mm per year. The grain is usually sown from late May to early June, although the exact timing depends on the rainfall patterns. Teff is harvested after the rainy season, from November to January.

Nutritional Value

Teff is high in protein, with a great balance of essential amino acids. It is also high in dietary fiber, iron, calcium and thiamin. It is gluten-free, which makes it a good grain for people with Celiac disease or other forms of gluten intolerance.

Uses

In Ethiopia and Eritrea, teff is ground into flour and used to make injera, a sourdough-risen flatbread. It is also used to make porridge and other traditional foods. Outside of these countries, teff is gaining popularity as a health food. It is used in a variety of products, from bread and pasta to snack bars and even beer.

See Also

• Injera
• Celiac disease
• Lovegrass

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  Teff plant
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  Eritrean woman harvesting Teff
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  Eritrean Injera with stews
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  Mashella and Teff
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  The Teff Harvest, Northern Ethiopia
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  Tef in Ethiopia
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  Threshing Teff in Ethiopia