Tef is more like a grass, can be grown under a wide range of conditions, including situations not suitable for other cereals. It bears very tiny seeds which are highly nutritious, especially in protein content. The primary use of teff is for grinding into flour to make injera, the spongy fermented flat bread that is a staple food for most Ethiopians. This crop needs minimum tillage to cultivate, though productivity is less. A handful of teff is enough to sow a typical field, and it cooks quickly, using less fuel than other foods.

Teff, an ancient grain going back to the civilizations of Abyssinia, is a whole grain cereal crop and is the staple food crop of Ethiopia. It is gluten-free and has high resistant starch. It is a good choice for those suffering with celiac disease, for better diabetes management and weight control.

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