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White Teff - Grown in South Africa
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 Northeast African countries such as Ethiopia and Eritrea. It comprises the staple grain of their cuisines.
Teff has an earthy, nutty flavor. Lighter varieties have milder taste. Teff grain makes an excellent side dish, hearty porridge, and adds a delicious pop when added to soups and stews.
Teff is a high-fiber food and a strong source of protein, manganese, iron and calcium. The array of vitamins and minerals found in teff contribute to its role as a healthy, weight-managing and bone-strengthening food.
What is Teff?
Teff, also known by its scientific name, Eragrostis tef, is a small, gluten-free grain with a long list of health benefits. It’s a species of lovegrass, native to Ethiopia, where it’s an important grain and used to make injera or keyta. Teff is also used in India, Australia and the United States, where it’s raised in states like Idaho and Kansas.
Between 8,000 and 5,000 B.C., the people of the Ethiopian highlands were among the first to domesticate plants and animals for food. The teff plant was one of the earliest plants to be domesticated. In fact, teff grass is believed to originate in Ethiopia and Eritrea between 4,000 B.C. and 1,000 B.C.
The grain is gaining popularity in the U.S. because it’s a gluten-free option that boasts a number of health benefits. In particular, it’s known to naturally balance hormone levels, boost immunity, stimulate digestion, strengthen bones, promote cardiovascular health and even aid weight loss.