Teff, a tiny yet mighty grain, has been a staple of Ethiopian and Eritrean diets for centuries. Grown predominantly in these regions, this fine grain is more than just food—it is a symbol of cultural identity, a cornerstone of tradition, and a nutritional powerhouse.
Teff leads all grains in calcium content, with a cup of cooked teff containing an impressive 123mg of calcium—comparable to half a cup of spinach. It’s also rich in protein, iron, and uniquely for a grain, vitamin C. These attributes have earned teff its reputation as a superfood, offering a health boost to those who consume it. Gluten-free and nutrient-dense, teff appeals to health-conscious consumers worldwide, particularly in a market increasingly focused on sustainable and wholesome food options.
In Ethiopia, teff is the key ingredient in injera, the soft, spongy flatbread that serves as the foundation of most meals. Injera is more than sustenance; it is integral to the country’s culinary culture, acting as both a plate and an edible utensil for the flavorful stews and vegetables served atop it.
