What is Teff? Native to Ethiopia and Eritrea, teff is an extremely tiny grain. Teff thrives in harsh weather conditions, through flood and drought alike, at sea level and altitudes upwards of 3000 meters. Thanks to its ability to thrive and at various climates, this crop is now grown everywhere from the mountains of Idaho, to the dry lands of India, to the wet Netherlands. Because this grain is so tiny, it cannot be processed or refined, meaning it’s always eaten in whole grain form. And, despite their tiny size, each kernel offers a big nutritional bite. Teff is high in calcium and vitamin C, as well as resistant starch – a type of dietary fiber proven to help maintain blood sugar levels, benefit colon health, and support healthy weight management. Ethiopian teff is commonly used as an edible plate in the form of a large crepe-like pancake called Injera. Its light, slightly sweet taste makes teff flour a great swap for white flour for homemade crepes, or in your pancake batter. When not ground, teff has a similar consistency to poppy seeds and is great when sprinkled on top of soups and salads for a nutritional boost! And, those with celiac disease can also enjoy, as this grain is also gluten-free!
Posted on: Sat, 10 Aug 2013 14:42:43 +0000