These small reddish brown seeds look similar to alfalfa seed but can be cooked into a consistency similar to cous cous. Has a mild nutty flavour. It is rich in a range of vitamins and minerals.
Teff was one of the earliest foods domesticated in Ethiopia between 8000 and 5000 BC. It is considered an ancient grain. Teff was coveted by ancient Ethiopians and is still a very popular grain used daily in households across Ethiopia. The most popular dish made with this grain is called Injera. Injera is a flatbread made with fermented teff and it is eaten daily with lunch and dinner in Ethiopia. Teff is a rich source of nutrition and one 90g serving is a source of Folate, Magnesium, Phosphorus, Copper and Manganese.
Teff makes a great option and it can be used in a whole host of recipes and you can easily grind it down to a flour and use it in a wide range of baking recipes.
An important note about Allergens
While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.