What is Teff?

Teff, or Tef, is a cereal of grain from northeast Africa and southwestern Arabia. Although it has been used especially in Ethiopia for centuries, this grain has not been widely known in other parts of the world until the end of the twentieth century, when farmers in the middle of the United States and Australia began to experiment with grain. Increasing demand for alternative grains was easier to access, especially in urban areas. Usually health food stores and large food supplies of supplies either flour or whole grain types of Teff.

The word comes from the Amharian language. teff means "lost", a reference to the fact that the grains are so small that the dropped grains will not be found. Fine grains grow on long, fine stems of annual grass in the lovegrass group, the family eragrostis . In fact, the grains are actually so small that enough seeds to sow the entire field can be easily held in hand or in a small bag, Making is an extremely transmitted crop. Usually the Animals PasoFor grass fields, although some farmers can also cut and packages. Teff has been eating people and animals for thousands of years, with botanists suspect that it could have been domesticated by 4,000 BCE. It's a basic meal in Ethiopian cuisine.

The grain has a very mild, walnut taste and also packs a serious nutritional blow. Teff has an excellent balance of amino acids and also has a high content of protein, calcium and iron. Along with other alternative grains, such as Quinoa and millet, this grain has become well known in the community of healthy foods well known for its great nutritional value.

There are many ways to use Teff. In Ethiopia it is the primary component in the injera, the type of fermented bread served with most meals, as well as Naan in India. It can also be ground into flour to create an excellent gluten -free alternative, and can be used to make cakes, biscuits, breads and other pastries. TeFF can also be eaten whole and steamed, cooked or baked as a side dish or main course.