Teff

Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. Teff is available in three varieties: white, brown and red. The nutty, slightly sweet teff flour is obtained from the gluten-free grain. As the grains are very hard, they are crushed with the husks on to produce a whole grain flour. Teff can be used in the same way as wheat and whole teff grains can be used to make porridge, soufflé, soups and pâtés or mixed into breakfast muesli. Furthermore, unlike many other gluten-free flours, teff flour is ideal for baking bread, cookies, making pancakes and pizza dough, and even for making sauces. Teff is the main ingredient to prepare injera, a sourdough-risen flatbread. Teff is one of the stars of the so-called superfood and is becoming increasingly popular in Europe. Teff is a type of grain that has originally been grown and eaten in Ethiopia for thousands of years.

Teff grows relatively quickly and does not need a lot of water. Harvesting takes place about three months after sowing and teff is the smallest grain in the world – around 150 of its seeds are the size of a single grain of wheat. This little grain is one hundred percent gluten-free and contains unbeatable nutrients. Teff is suitable for everyone, but especially people with wheat or gluten intolerance (celiac disease), endurance athletes, vegetarians, vegans and diabetics.

Teff has a higher nutritional content than any other types of grain such as wheat, corn and barley. It is rich in essential fatty acids, has a high mineral content (iron, potassium, zinc and magnesium) and a high content of protein and vitamins. It contains all the necessary amino acids and combines a high fiber content with a low GI value (which maintains a stable level of blood sugar). The high content of lysine and calcium is good for both muscles and bones.