Teff Seeds (Khak Sheer)

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, making them a wholesome addition to a varied diet.

How to use it

Simmer a quarter cup of the seeds in a cup of water for about fifteen minutes for a soft porridge, or grind them to flour in a spice grinder and use that flour for an injera batter left to ferment at room temperature for two to three days. The whole seeds also toast briefly and scatter over salads and breads for crunch. Keep them sealed in a cool cupboard. Technique tip: stir the porridge often in the first few minutes, since the grains are tiny enough to settle and catch on the base of the pan before the starch thickens.

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