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CEREALS/
MILLETS |
BOTANICAL
NAME-FAMILY |
Tamil |
Malayalam |
Hindi
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Telugu |
Sanskrit |
Marathi |
fiber |
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Teff |
Eragrostis tef |
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Teff is a tiny grain (150 grains weigh only
as much as a kernel of wheat) with a distinctive flavor. Native
to northern Africa, it has been a staple of
Ethiopian cooking
for thousands of years, and it is the main ingredient in the
traditional flat bread called injera. Teff is now grown in the
United States, primarily in Idaho. Because teff is gluten-free,
it’s a good choice for people who need to avoid gluten and
wheat. Courtesy of Teff & Co.
Teff comes in white, brown, and red. The flavor of each is best
described as nutty. Teff is used in cereals and in baked goods
like crackers, cookies, and breads. It is available packaged as
a whole grain or flour.
Yet another of the super grains, gluten-free teff is one of the
nutritious giants. It is much higher in iron and calcium that
wheat, rice, millet or oats. It is also a rich source of other
minerals including magnesium, boron, copper, phosphorous and
zinc.
Teff is the smallest grain in the world so tiny it takes 150
teff seeds to equal the weight of a single wheat kernel. Because
it is so tiny, the entire grain must be milled since there is no
way to remove the germ or the husk. Teff has been the "rice and
wheat" of Ethiopia for centuries.
Teff now comes in three colors: red, brown and white. White is
the most delicate and the mildest of the three. Even though it
is white, it is not processed. The red and brown teff have a
richer, nuttier flavor.
Teff is a grain prominent in Ethiopian cuisine, and although it
is native to northern Africa, it is now being cultivated in
Idaho, of all places. Teff happens to be one of the smallest
grains in the world, measuring only about 1/32 of an inch in
diameter. One cup of cooked teff contains 387 milligrams of
calcium (40 percent of the USRDA, which is more than milk), 15
milligrams of iron (100 percent of the USRDA) and is high in
protein as well as fiber. You can buy teff in its whole grain
state or ground into flour for baking. And I can tell you from
experience that teff makes the best pie crust I've ever had.
Teff has been widely
cultivated and used in the countries of Ethiopia, India and its
colonies, and Australia. Teff accounts for about a quarter of
total cereal production in Ethiopia.[2] The grain has a high
concentration of different nutrients, a very high calcium
content, and high levels of phosphorus, iron, copper, aluminum,
barium, and thiamin. A big advantage, the iron from teff is
easily absorbed by the body. Teff is high in protein. It is
considered to have an excellent amino acid composition
(including all 8 essential amino acids for humans) and has
lysine levels higher than wheat or barley. Because of this
variety, it stimulates the flora of the large intestine. Teff is
high in carbohydrates and fiber. It contains no gluten, so it is
appropriate for those with gluten intolerance or celiac disease.
