Teff or Tef (Eragrostis tef)

Scientific Classifications

Common Names:

• Teff (Amharic)
• Tafi (Oromiffa)
• Taf (Trgrigna)
• Lovegrass/Annual bunch grass (English)
• Mil Ethiopien (French)
• Tahf (Arabic)

The word tef is thought to originate from the Amharic word teffa, which means "lost" (due to small size of the grain). The grain of teff is about 1/32 of an inch in diameter, 150 grains of teff is equal to 1 grain of wheat.

Cultivation and uses:

• Belieived to have originated in Ethiopia between 4000 and 5000 B.C. and widely cultivated (2/3 of the total food provision). Less cultivated in Eritria. Known, and somewhat cultivated in India, and Australia.

• Adataped to enviromentsrangeing from drought stress to water logged soil condictions at altitudes 1800 to 2100 meters, and rainfall of 450 to 550 milameters, with temperture rangess of 10 to 27 centigrade.

• In Ethiopia, used as food, "enjera" (sourdough type flat and sponge bread), porridge, soups, cooked grains added to herbs, in salads, sandwiches, home brewed acoholic drinks, and forage for cattle.

Variety and Nutrients:

• 250 known specise which differ in color and nutritive ingriedients (white, light brown, dark red).

•High in calicum, phosporus, iron, copper, aluminum, barium, and thiamin contents.

• Iron from teff is easily absorbed by the body, thus enhance the preformance of elite sports people.

• Iron from teff is easily absorbed by the body, thus enhance the preformance of elite sports people. Rich in Amino composition, including all 8 amino acids for humans, and more lysine than wheat and barley.

• High in carbohydrates and fiber.

• Teff contains no gluten, and appropriate for those with gluten intolerance or Celiac disease.

Sorce: Wikipedia, Encylopedia