Teff Seed

Teff is a type of lovegrass that produces a tiny seed (the size of a poppy seed) and can range in colour from light cream to a deep reddish brown. Teff seed has a mild nutty flavour, is high in protein, gluten free and boasts many nutritional benefits.  These benefits include being high in iron, magnesium and B6 as well as being a great source of  fibre and complex carbohydrates. Teff seed is a complete protein source, which means it contains all 9 of the essential amino acids, the type we cannot make in the body. Teff seed is also high in resistance starch, a type of fibre that feeds our beneficial gut flora, helping to balance our blood sugar, support our immune system and improve our digestion.

Teff originates from the North East African countries of Ethiopia and Eritrea, where it has been consumed there as a staple food for millennia. Today, this seed is becoming increasingly popular across the globe and can be bought as the seed or as flour.

In the kitchen, Teff seed is highly versatile and can be used in sweet and savoury dishes.  It is used traditionally for making Injera, a sour-dough flat bread, similar to a flat pancake and usually eaten with meat and vegetables.  More recently Teff flour is used as an ingredient in cakes, biscuits and slices and makes great pancakes.  The flour can also be used as a gluten free thickener for soups, gravies and sauces. Teff seed is fantastic in the morning as it can be cooked and eaten as a wholesome, filling porridge.  When using the whole seed, take note that it has a fast cooking time, far less than rice, quinoa and millet.