Ancient Grain Becomes a Modern Staple
Teff (Eragrostis tef) is a tiny grain with a giant nutritional profile and a rich history. Originating from Ethiopia, this ancient grain has been a staple food for thousands of years and is now gaining popularity worldwide as a nutritious superfood.
Teff has been cultivated in Ethiopia for over 3,000 years. Its name originally comes from “teffa,” meaning “lost,” due to its small size. Despite its tiny nature, teff has been a cornerstone of Ethiopian cuisine, most famously used to make injera, a spongy fermented flatbread.
Archaeological evidence suggests that teff was one of the earliest plants domesticated by humans. Its resilience to harsh growing conditions made it a reliable food source, contributing to the development of Ethiopian civilization.
Teff packs a powerful nutritional punch in spite of it’s size:
While traditionally used in Ethiopian dishes, teff’s mild, nutty flavor and versatility make it an excellent addition to various modern recipes:
Choosing teff not only benefits your health but also supports sustainable agriculture. Teff is a low input and low water crop. Teff uses few resources to grow, particularly water, which is becoming increasingly scarce for farmers around the world.
By incorporating teff into your diet, you’re not just embracing a nutritious superfood – you’re connecting with an ancient culinary tradition and supporting sustainable food practices.
It Starts with the Seed
Maskal Teff works directly with farmers in the western United States to sustainably produce some of the finest teff in the world. Our Agriculture team fosters relationships with growers through field visits, farm advising, data collection, and more.
The World’s Tiniest Grain with Gigantic Benefits
Teff is a highly nutritious whole grain that has been fueling Ethiopia and Eritrea for thousands of years. It is an excellent source of iron and magnesium, a good source of fiber and calcium, and contains 5g of protein per serving.
Maskal Teff has been working with farmers in the Western United States for nearly 40 years. Want to learn more about how teff made its way to Idaho?
Maskal Teff has been working with farmers in the Western United States for nearly 40 years. Want to learn more about how teff made its way to Idaho?
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Teff is a delicious and versatile grain with two main varieties: brown and ivory. Both the grain and flour share similar flavors, making them a great addition to gluten-free baking, breakfasts, and more. Ivory teff has a mildly sweet, milky flavor that adds a subtle whole-grain richness to your recipes. Brown teff offers a deeper, earthier taste with nutty and chocolatey notes.
Yes! Teff is a naturally gluten-free whole grain. At Maskal Teff, we process our teff in a dedicated teff-only facility and ensure each lot tests at 5 ppm or less through third-party verification.
Beyond being gluten-free, teff flour is a versatile ingredient that works well in everything from pancakes and waffles to bread and savory dishes.
Yes, teff is generally considered to have anti-inflammatory properties, thanks to its high fiber content and beneficial omega-3 fatty acids, particularly alpha-linolenic acid (ALA). These nutrients may help support overall health and reduce inflammation in the body.
Teff is an ancient grain that originates from Ethiopia and Eritrea, where it has been cultivated for over 3,000 years.
Maskal Teff is grown in several states across the Western United States.
Yes! Teff is very healthy. Often called a super-food grain, teff is nutrient-dense, high in protein, and gluten-free. But that’s not all:
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
