what is a teff

Teff is an ancient cereal grain scientifically known as Eragrostis tef. It originates from the Ethiopian Highlands and is one of the earliest plants domesticated by humans. Teff is a tiny grain, with seeds less than 1 mm in diameter, making it the smallest grain in the world. The name "teff" possibly comes from the Amharic word meaning "lost," likely referring to how tiny the seeds are. Teff is a staple crop in Ethiopia and Eritrea, where it is used to make injera, a sourdough-risen flatbread that is central to Ethiopian cuisine. It is gluten-free and highly nutritious, providing a good source of protein, dietary fiber, vitamins (such as B1, B3, B6, and B9), and minerals like iron, calcium, and magnesium. This grain also provides two-thirds of the daily protein intake in Ethiopian diets. Besides human consumption, teff is used as fodder for livestock and as a construction material mixed with mud in some local practices. It is valued for its ability to grow in drought and high- temperature conditions, making it a sustainable crop option. In recent years, teff has gained popularity outside Ethiopia both as a gluten-free health food and for its versatility — it can be used to make bread, porridge, pancakes, cereals, and even alcoholic beverages. Teff flour serves as a nutritious alternative to wheat flour in various recipes. In summary, teff is a tiny but nutritionally powerful cereal grain with deep cultural significance in Ethiopia, recognized globally for its health benefits and versatility in cooking.