Between 8,000 and 5,000 B.C., the people of the Ethiopian highlands were among the first to domesticate plants and animals for food, and teff was one of the earliest plants domesticated. Teff is believed to originate in Ethiopia and Eritrea between 4,000 B.C. and 1,000 B.C.
Its a fine grain about the size of a poppy seed that comes in a variety of colors, from white and red to dark brown. Teff thrives even in difficult climates.
The grain is gaining popularity because it’s a gluten-free option that boasts a number of health benefits. It’s known to naturally balance hormone levels, boost immunity, stimulate digestion, strengthen bones, promote cardiovascular health and aid weight loss.
Teff is a high-fibre food and a strong source of protein, manganese, iron and calcium. The array of vitamins and minerals found in teff contribute to its role as a healthy, weight-managing and bone-strengthening food. One cup of cooked teff has about 255 calories.