Teff

Eragrostis tef

grain

Tiny seeds of a grass from the highlands of Ethiopia and Eritrea, gluten-free; fermented into a batter, they make injera, the big sour flatbread, and a beer. They provide iron, calcium, fibre and protein.

Origin

Highlands of Ethiopia

Season (United States)

all year round · grows in your region

Preparation

The grains cook for 15 to 20 minutes in three times their volume of water, into porridge; as flour mixed with water and fermented for two or three days, they make injera, cooked on one side only. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Plant iron · Calcium · Manganese · Insoluble fibers · Protein · MethionineWhat slows things down Phytates

Did you know?

Its name is thought to come from the Amharic teffa, “lost” — the seed is so small; in 2018, Ethiopia went to court against a Dutch patent on teff flour.