Grain
Teff
Teff is a minute Ethiopian cereal that mills into whole-grain flour for injera and porridges. Ivory and brown teff differ slightly in flavour—mild nuttiness versus deeper earthiness—while both gel into elastic fermented batters. Outside East Africa it is sold as gluten-free flour and whole grain for porridge and baking blends.
Also known as: Tef / Teff, Taff, Teff
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Breeds, cuts & preparations
Variety
Brown TeffEragrostis tefIvory TeffKunchoMagnaQunchoRed TeffTsedeyWhite Teff
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
DelicateEarthyMildMineralNuttySlightly SweetTangyWholemeal
History
ET
Teff was domesticated in the Ethiopian highlands as the foundation of injera cookery.
ET
Fermented teff flatbreads became central to Ethiopian and Eritrean food culture.
Diaspora demand and gluten-free markets introduced teff flour to global specialty retail.
Commercial teff farming expanded beyond the Horn of Africa for export flour production.