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Teff (Eragrostis tef) is a reliable, low risk ancient grain. It is grown mainly as a cereal crop and can adapt to both drought and water logged conditions. Teff grass is grown as forage for cattle and as a component in adobe construction in Ethiopia. Teff grain is ground into flour, eaten as porridge or used to brew alcoholic beverages. Teff is the smallest grain in the world, it takes 150 teff grains to weigh as much as one wheat grain. Teff may be substituted for seeds, nuts or other small grains when baking, as a thickener for soups, stews, gravies and puddings, to make grain burgers, and in stir- fries and casseroles. Nutritionally teff consists mainly of bran and germ, and contains no gluten - a source of many food allergies. Teff is rich in calcium, phosphorous, iron, copper, aluminum, barium and thiamin, and is a good source of protein, amino acids (especially lysine), carbohydrates and fibre. Teff is virtually unknown in North America and the cultivation that does exist is done by private entrepreneurs in the U.S.







Teff

Teff seed