Teff Company founder Wayne Carlson first became involved with Ethiopia during the early 1970s. He lived as a guest of the local farming community, and found the farmers eager to show their crops. Wayne became devoted to the local food, and soon discovered that while the farmers had a wide variety of crops, they preferred to grow and eat teff.
Later, back in Idaho, Wayne was fascinated by the similarities of the Snake River region and the East African Rift’s climates and geology. Both are borne from major dynamics in the earth’s crust, resulting in massive basaltic lava flows and tectonic movements. Both are subjected to hot summers with intense sunlight. An idea formed that the Snake River Valley may be perfect for growing teff. And why not import some wisdom from an ancient culture to the West for a change? Once we started growing, word spread to Ethiopians living in American metropolitan areas as they reconnected with their favorite grain. The Teff Company has been supplying the Ethiopian and Eritrean communities for nearly thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho. Today Maskal Teff is available nationally in health food stores and directly from this web site.
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.