Teff Seeds come from the ancient grain Eragrostis tef, long valued in Ethiopian and Eritrean cooking. These tiny seeds have a mild, nutty, and slightly earthy flavor, and they vary in color—from ivory to red to deep brown—each offering its own subtle taste differences.

Teff is best known as the key ingredient in injera, the traditional fermented flatbread central to East African cuisine. Beyond injera, the seeds can be cooked into porridges, added to stews, or used in baking. They also function as a naturally gluten-free grain option, making them useful in modern recipes that call for alternative grains.

Nutritionally, Teff Seeds are rich in fiber, plant-based protein, and important minerals like calcium, iron, and magnesium. Their high fiber content supports digestion, and teff’s naturally low glycemic index makes it a favorable grain for steady energy and balanced blood sugar.

Botanical Name: Eragrostis tef
Also known as: Teff, Taf, Lovegrass, Khak Shir, Williams’ Lovegrass, ጤፍ, تف