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The history of teff (eragrostis tef) dates back to around 4000bc. The word 'teff' originates from the Amharic word 'teffa' which means 'lost' due to the small size of the grain or from the Arabic word 'tahf' used by the Semites in South Arabia.
Teff is a fine grain (one kernel of wheat is equal in size to 150 grains of teff) about the size of a poppy seed that comes in a variety of colours, from white and red to dark brown. The grain has a physiology that can withstand high temperatures and bright light. Teff, predominantly grown in Ethiopia, can thrive in unpredictable and difficult climates.
Teff is grown primarily as a cereal crop in Ethiopia. The grain is ground into flour, fermented and made into enjera, a sour dough type Ethiopian flat bread, it is also eaten as a Porridge or used as an ingredient of home brewed alcoholic drinks. In Ethiopia teff is also grown for livestock forage. The straw from the threshed grain is considered to be superior to the straw from other cereals. The straw is also utilized to reinforce mud or plaster used in the construction of buildings.
Teff dose not contain gluten or sugar and has light and dark varieties that do not differ significantly, chemically or structurally in their compositions. All specific and unique characteristics of Teff make it an excellent basis for daily food products for people who care for their health and a healthy way of life.
Teff fits perfectly as an ingredient in a healthy sports diet because of the good ratio and quality of the essential naturally occurring nutritional compounds. Availability of, especially minerals and trace elements, is high due to a relatively high content. The gradual breakdown of starch supplies prolongs energy. ( See the RDS levels On the Nutrition Page