Teff is a fine grain—about the size of a poppy seed. It is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that we could eat by the stack.
Teff is a gluten-free high-fiber food and a strong source of protein, manganese, iron and calcium. Makes a delicious porridge or add a scoop to muffins or in granola.
Kandarian Farms is a small but mighty organic farm on the Central California Coast that specialized in ancient grains.