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Teff
 Teff
is a
fine
grain,
about
the
size
of a
poppy
seed
that
comes
in a
variety
of colors,
from
white
and
red
to dark
brown.
With
a physiology
that
can
withstand
high
heat
and
bright
light,
teff
thrives
even
in unpredictable
and
difficult
climates.
Teff
grows
predominantly
in Ethiopia.
As such,
teff
comprises
the
staple
grain
of their
cuisines.
Ground
into
flour,
teff
is used
to make
the
traditional
bread,
injera
- a
flat,
pancake-like,
slightly
sour
bread
that
complements
well
the
exotic
spices
found
in the
food.
Teff's
history
traces
back
to
thousands
of
years
ago
as
a
witness
to
ancient
civilizations
of
Abyssinia,
even
further,
as
a
reliable
support
to
our
ancestors‚
survival.
Attracted
to
its
delicious
taste,
gluten-free
physiology,
and
nutritional
power
more
audiences
are
committing
to
teff,
like
professional
athletes
and
special
diet
individuals.
Given
this
popularity
and
teff's
versatility,
endurance,
and
delicious
taste,
this
grain
is
sure
to
thrive
in
the
coming
years,
catalyzing
our
health,
whether
it
is
used
by
persevering
athletes,
committed
health
food
consumers,
gluten-intolerant
individuals,
or
those
of
us
who
crave
delicious
food.
Teff
Trivia
Did
you
know
that…
- Eragrostis
tef
(or
Maskal
Teff)
borrows
its
name
from
Greek,
to
mean
"the
grass
of
love"
from
eros
-
love,
and
agrostis
-
grass?
-
For
its
survival,
teff
uses
a
type
of
photosynthesis,
called
Carbon
4,
which
developed
early
in
the
ice
ages
and
allows
teff
to
be
most
efficient
in
temperatures
as
high
as
those
of
the
human
body,
as
opposed
to
wheat
whose
optimal
temperature
is
at
60
F?
- One
pound
of
teff
can
produce
up
to
one
ton
of
grain
in
only
12
weeks?
This
amount
is
hundreds
of
times
smaller
than
that
required
for
planting
wheat.
This
productive
potential
and
minimal
time
and
seed
requirements
have
protected
the
Ethiopians
from
hunger
when
their
food
supply
was
under
attack
from
numerous
invaders
in
the
past.
-
Three
thousand
grains
of
teff
weigh
one
gram?
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