Grain
Eragrostis tef
A tier
Eragrostis tef is the species—Ethiopia and Eritrea’s minute cereal grain milled for injera and increasingly for gluten-free flour worldwide. Seeds are poppy-seed tiny; colour ranges ivory to deep brown depending on cultivar. Nutrition density and calcium content support its modern health-food fame. Species label covers all true teff; choose colour class or named cultivar for flavour and injera performance. Cook whole grain as porridge or side; flour gels and ferments for flatbreads. Toast lightly to deepen nuttiness.
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Characteristics
Preparations
Traits
History
Ethiopian highlands domesticated Eragrostis tef as a staple cereal.
Botanical naming fixed E. tef within lovegrass relatives.
Teff entered Western gluten-free and Ethiopian restaurant supply chains.
Export and IP debates highlighted teff’s cultural and economic importance.