If you’ve heard of teff at all, you’ve probably heard that it’s an ancient grain with a long and vibrant history. But what does that even mean?!? We thought we’d take a step back in time with you to explore the history of teff and why it’s so interesting, special and good for you!
Where did teff come from?
An incredible 6000 years ago, historians believed that teff was first used. Records dating back to about this time show that in Ethiopia and Eritrea, ancient peoples starting using teff to cook different types of breads.
The name ‘teff’ originated from the Amharic (Ethiopian) word ‘teffa’ which means lost. The reference to ‘lost’ is thought to symbolize the fact that the teff seed is tiny, hence can get lost easily!
How has teff been used throughout the ages?
Since its first primitive uses years ago, teff has been used to make an Ethiopian bread called injera. Injera is a soft flatbread that is prepared from slightly fermented batter. As of now, this is still its extensive use - in Ethiopia alone, it is the staple food crop to millions of people and is also used widely in other parts of Africa.
But injera is far from the only use for teff! Since the western world discovered teff, they’ve been using it for everything from porridge to sticky date toffee muffins. And it’s not hard to see why - with more calcium per unit than milk, and more iron than red meat, it’s a healthier, more nutritious choice for just about anyone. It’s also gluten-free, a particularly popular choice for anyone who needs or is interested in the benefits of a gluten-free diet.
When did teff come to Australia?
In 2014, the McNaul family discovered teff overseas and wanted to help Australians benefit from this delicious and nutritious crop. Since then, we’ve reached thousands of people via our online store, and that number is growing by the day!
Have you reaped the benefits of this ancient grain? If not, grab some now.