Teff is an ancient grain from Ethiopia and Eritrea, where it is a staple cooking ingredient. It is a type of ancient grain that comes from a species of lovegrass or Williams’ lovegrass that is native to the Horn of Africa. Ground into flour, teff is used to make the traditional Ethiopian bread, Injera, a fermented pancake like flat bread.
Naturally gluten free, teff is high in resistant starch and dietary fibre, protein, magnesium, Zinc, calcium and vitamin C, that can benefit blood sugar management, weight control and colon health. It can be used to make pancakes, waffles, cookies, bread, crackers, cakes and more.
Brown and white Teff are simply different varieties of the same plant, though they have subtle flavour differences. Brown Teff has an earthy, nutty flavour, while white Teff has a bit more subtle and slightly sweet flavour. They both share the same high nutrient content.