Teff is an ancient grain (Eragrostis tef) native to the Ethiopian Highlands and Eritrea. It is one of the smallest grains in the world, with seeds less than 1 mm in diameter, which is why its name comes from the Amharic word meaning "lost," referring to how easily the tiny seeds can be lost. It has been cultivated for thousands of years and is a staple food crop in Ethiopia and Eritrea. Teff is highly nutritious and naturally gluten-free, making it suitable for people with gluten sensitivities or celiac disease. It is rich in minerals such as calcium, iron, and magnesium, high in protein, carbohydrates, and dietary fiber. Teff also contains all essential amino acids, making it a complete plant-based protein source. In Ethiopia, teff is primarily used to make injera, a spongy fermented flatbread that serves as a base for many traditional meals. It can also be used to make porridge, alcoholic drinks, and flour suitable for baking bread, pastries, and other foods. Furthermore, teff is used as fodder for livestock and as a construction material when mixed with mud. Due to its drought tolerance, low water needs, and nutritional benefits, teff is considered a sustainable and valuable crop. It is gaining popularity worldwide as a superfood and health food ingredient. The grain has a mild, nutty flavor and can be used in versatile ways in cooking and baking.
