Teff is an annual plant with a fibrous root system, an erect stem and a panicle-like inflorescence. In most varieties a single plant can grow to produce up to 50000 caryopses from which Teff flour is made.

Teff grains can be white, red or mixed. Depending on use, a white or dark flour is derived. In Ethiopia, the area of origin, white grains are considered the most valuable.

White Teff flour has a rather sweet and delicate aroma, reminiscent of chestnut.

Dark Teff flour, on the other hand, has a more rustic and distinct flavor, similar to that of hazelnut.

Both varieties, light and dark, give off an enveloping, slightly roasted aroma.

The Teff plant can be stored for many years without being seriously damaged by pests, common in storage, and is tolerant to stagnant water.

Genetic studies indicate that the earliest cultivation of Teff dates back to the period from 4000 B.C. to 1000 B.C. in Ethiopian land and southwest Arabia where it was used mainly for its beneficial and healing properties.

The first cultivated quality appears to have been a wild ancestor of Eragrostis Pilosa.

Teff has remained the staple of Ethiopian food for more than 3,000 years and only in recent decades has it gained increasing international interest.

It is still not well known in the West, but along with other alternative grains, it is projected to become a widely consumed food.

Teff is a plant grown in Ethiopia and to a small extent in Eritrea, where it originated and where it has diversified. Teff seed is extremely resistant to all events, dehydration, heat, humidity, mold.

It is usually considered to retain its germination capacity for at least four years, but sowings started from even older caryopses do not give any kind of problem.

Although most of the planting and tilling still takes place manually, there has been a gradual mechanization of these processes in recent years.

Mechanized harvesting is smooth and perfectly organized and equipped in order to avoid large crop losses.

Teff belongs to the food category of cereals.

The binomial nomenclature of the only cultivated species from which Teff ears, used to obtain flour, are derived is "Eragrostis Teff."

The name Teff is derived from the Ethio-Semitic root "tff" meaning "lost" and refers to the ease with which the grains can be dispersed because of their tiny size (about 0.8 mm in diameter) . Table 1 shows the scientific classification of the plant.

Teff is a naturally gluten-free and, by definition, whole grain cereal. In fact, the very small size of the seed (0.8 mm in diameter) does not allow separation of the germ from the husk, so the whole seed is retained in flour milling.

This results in much richer nutritional values, as listed on the labels of our flours . Having a higher percentage of bran and germ than other grains, Teff flour also retains a very high fiber content.

Because of this characteristic, it is an ideal ingredient for people with celiac disease and diabetics, who usually look for foods rich in these nutrients in their diets.

The insoluble fibers are, in fact, also useful in regulating the absorption of sugars. Because of the complex carbohydrates it contains, it is a low-glycemic index food, so it is suitable not only for diabetic individuals, but also for those who want to lose weight.

In addition to its high fiber intake, Teff flour is a source of vitamins, amino acids and protein. In fact, it contains all 8 essential amino acids and, in particular, is rich in albumin, the primary plasma protein. It therefore stands as an excellent alternative to eggs for those on a vegan diet.

Teff also holds the highest amount of lysine and thiamine compared to barley, wheat and any other grain.

Its tiny, tasty seeds make it the cereal five times richer in potassium, calcium, phosphorus and an easily assimilated type of iron, which is useful for those who want to increase sports performance.

In the Ethiopian diet, Teff accounts for about two-thirds of the daily protein intake and is mainly used to make different types of enjera (a type of flatbread)and porridge.

Teff is also used to make a local alcoholic drink called arak'e or katikalla and a local beer called t'ella or fersso.

Straw is used to reinforce the mud with which the wooden walls of buildings are plastered and to feed livestock.

In Western society, given the ever-present search for healthy foods that meet nutritional needs, Teff is the undisputed candidate to conquer the food market.

It is useful for celiacs, diabetics, vegetarians and vegans as well as children and athletes, increasingly used by anyone for daily wellness.

In fact, many believe that the superior performance of Ethiopian athletes in long-distance races can be attributed to Teff, consumed as part of their daily diet.

It is also basic nutrition for all people seeking to achieve or maintain ideal weight, in fact Teff, due to the presence of complex carbohydrates and fiber is able to control the hunger pangs.

It is also indicated for anyone suffering from problems related to bowel function: it prevents inflammation of the colon, is antioxidant and stimulates regularity.

Mixed with other foods, Teff can also be used in pediatric nutrition. Teff flour has many other uses especially in baked goods; in fact, it can be used to make bread, pizza, crackers, galette, breadsticks, cookies, muffins, pancakes, waffles, various cakes, soups, porridge, gravies, and puddings.

Cooked Teff can be mixed with vegetables, legumes, tofu for making veggie burgers

Seeds can be sprouted and used that way in salads, and raw grains can substitute for nuts or sesame.