A tiny grain with a big story
Teff may be the world’s smallest grain, but it’s full of flavor, history, and nourishment.
A daily staple for thousands of years
Native to the highlands of Ethiopia and Eritrea, teff is among the world's oldest domesticated crops. It has been a daily staple for thousands of years, traditionally milled into flour to make injera — a fermented flatbread central to every meal. Teff's resilience and adaptability as a food crop have allowed it to thrive in some of the world’s most challenging growing conditions, helping sustain and nourish communities for generations.
ancient whole grain
Modern grains and refined flours are stripped of their natural goodness, leaving behind empty calories that spike blood sugar and contribute to long-term health problems. Ancient whole grains like teff are nutrient-dense, minimally altered, and time-tested. Teff is naturally gluten-free and a good source of fiber, protein, and complex carbohydrates — providing steady energy, supporting digestive health, and promoting everyday wellness.
your next pantry staple
While most commonly enjoyed in injera, teff is an incredibly versatile ingredient for baking and cooking. Our teff flour is your next nutrient-dense pantry staple — perfect for gluten-free baking, wholesome whole grain breads, and Sunday morning waffles. Tiny but mighty, our teff grain adds a nourishing boost to cozy breakfast porridges, savory grain bowls, and everyday meals. Whether in flour or whole-grain form, teff’s versatility makes it easy to bring both tradition and modern inspiration into your kitchen. Explore more ideas on our recipe page!