Whole Grain Teff Seeds

Teff is a tiny, ancient grain native to northeastern Africa, particularly Ethiopia. It is a staple food in that region, often ground into flour for injera, a sourdough-like flatbread. The seeds are also consumed whole, cooked like porridge or added to baked goods.

Manufacturers use teff flour and seeds for their nutty flavor and nutritional content. They are often found in gluten-free products like breads, muffins, and cookies, as well as in hot cereals and energy bars. Teff contributes fiber and protein to foods.

Teff is generally recognized as safe (GRAS) by the FDA for use in food. It is a good source of fiber, iron, and calcium. Peer-reviewed reviews suggest that whole grains like teff can be part of a healthy diet. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated teff, but did not set a numeric acceptable daily intake (ADI).