Teff Seed

Teff is a tiny, ancient grain that originated in Ethiopia. It is one of the smallest grains in the world, about the size of a poppy seed. Teff is typically consumed as a whole grain, often ground into flour for baking or cooked whole as a porridge.

Teff is used as a whole grain or flour, adding a nutty flavor and chewy texture to foods. It is commonly found in baked goods like breads, crackers, and pancakes, as well as in porridges and as a side dish. Its nutritional profile makes it appealing as a gluten-free alternative grain.

Teff is generally recognized as safe (GRAS) by the FDA for use in food. It is a good source of fiber, protein, and minerals like iron and calcium. While not a major allergen, it is a grain and contains gluten, making it unsuitable for individuals with celiac disease or gluten sensitivity. No specific health claims are made by regulatory bodies regarding teff consumption at typical dietary levels.