Teff is a small grain of the cereal grass family (Poaceas). It originates from Ethiopia where it has been consumed for more than 5,000 years. It is also cultivated in India and Australia.
Despite its small size, teff has great nutritional qualities, as well as high versatility in the kitchen, where it adds an excellent flavour and aroma to pastry dishes.
Nutritionally, it is a gluten-free grain that is rich in fibre and a source of protein. It also has a low glycaemic index. It is rich in minerals such as phosphorus, zinc, iron and magnesium.
There are whiter and browner varieties of teff, although their properties are the same.
In the kitchen you can make delicious cakes and other baked goods. You can use it to complement wheat or spelt breads by adding a rustic touch and aroma and flavour by mixing 20-30 %.
In Ethiopia, a traditional flatbread is made, similar to a crepe, which is filled with vegetables or meat to taste. It is known as Injera.
