Naomi has thoroughly enjoyed cooking, tasting, and experimenting with Teff. Naomi & Teff are now good friends. As such, we thought we’d share some of the Facts we’ve learned about this remarkable grain.
- Teff is the only fully-domesticated member of the genus Eragrostis (lovegrass).
- Teff cooks quickly
- Teff is incredibly durable and thrives in both water logged soils and during droughts.
- Teff is relatively free of plant diseases compared to other cereal crops.
- Teff can grow where many other crops won’t thrive.
- While growing teff it can appear purple, gray, red or yellowish brown.
- Seeds range from reddish brown to yellowish brown to ivory
- 20-40% of the carbohydrates in teff are resistant starches
- Teffs bran and germ make up a large percentage of the grain and it’s too small to process so teff is always eaten in its whole form.
- In ethiopia teff is usually ground into flour and fermented to make a spongy sourdough bread known as injera.
- In Ethiopian restaurants, injera is used as an edible serving plate
- Ethiopians also use teff to make porridge and alcoholic beverages.
- White or ivory teff has the mildest flavor while darker varieties have an earthier taste.
HEALTH BENEFITS OF TEFF
- 1 cup of cooked teff offers 123 mg of calcium! That’s the same as a ½ cup cooked spinach.
- Excellent source of vitamin C, which is not commonly found in grains
- High in resistant starch (a newly discovered type of dietary fiber that benefits blood-sugar management, weight control and colon health!)