Choose 10 or 60 lbs.
Teff is an Ethiopian crop that has the distinction of being the world’s smallest grain. Teff seeds are generally only 1mm big, but make up in nutrition for what they lack in size. They’re packed with protein, complex carbohydrates, fiber, calcium & iron.
Not only is brown teff nutritious, it’s also tasty, with a robust nutty (almost hazelnut-esque) flavor with a slight molasses-y sweetness and a moist texture similar to millet. It’s often used in traditional Ethiopian flatbread called injera, but can also be cooked as a hot breakfast cereal or used in side dishes, pilafs & grain salads.
Store brown teff in an air-tight container in a cool, dry, dark place.
RECIPES & TIPS
Teff can be used in baked goods, cooked as a starch side dish, or simmered on the stove as a breakfast cereal. It can also be ground to produce teff flour.
To cook teff as a hot breakfast cereal (similar to cream of wheat, but more nutritious), boil two cups of lightly salted water, and add a half cup of teff. Simmer (covered) until all the water is absorbed (approx. 15-20 minutes), stirring occasionally. Serve with the toppings of your choice.
Cooked teff can also be combined with rice, other grains and/or other ingredients to make pilafs or grain salads.