Teff

Teff is an ancient cereal originally from Ethiopia and Eritrea, known for being one of the smallest grains in the world. Its tiny size does not prevent it from being a highly nutritious and versatile food in the kitchen. Traditionally, teff is the base for preparing injera, a typical flatbread from Ethiopian cuisine.

This grain has a mild, slightly sweet and nutty flavor, making it ideal for incorporating into various recipes, from breads and cakes to porridges and salads. Furthermore, teff is naturally gluten-free, making it an excellent alternative for people with intolerance or sensitivity to this protein.

Nutritional properties: Teff is rich in protein, dietary fiber, iron, calcium, and other essential minerals. Its high content of amino acids, especially lysine, distinguishes it from other cereals, providing benefits for digestion, bone health, and blood sugar control.

Synonyms in Latin American Spanish: Although the term teff is used directly in many regions, in some countries it may also be referred to as tef or simply as "Ethiopian grain." Other local names are not common, as its use is more established in African cuisine and specialized markets.