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Production: Teff is one of the earliest domesticated plants and is mainly cultivated in Ethiopia, where it originates.
Qualities: Teff, a tiny round, gluten free grain, which is a rich source of protein, dietary fiber, and manganese, and contains moderate amounts of thiamin, phosphorus, iron, magnesium, and zinc.
Common use: Teff can be used in many recipes both sweet or savory. It is delicious on its own or in combination with other grains such as brown rice, millet, couscous, buckwheat groats, Kasha, or cornmeal. The total ratio of grain to boiling water is 1 : 3. Teff flour is the main ingredient to prepare injera, a sourdough-risen flatbread.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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