Teff is a seed, scientifically known as Eragrostis tef, that originates in southern Africa. Both high in protein and quick to cook, this superfood is popular in Ethiopian cuisine and is now garnering respect among American health food enthusiasts looking for a flexible alternative to millet or quinoa.
In Ethiopia, Teff is made into flour and baked into injera bread, a staple companion with most of the country's dishes. As African dishes have spread around the globe, so has an interest in this highly versatile grain. Teff's popularity stems from its many health benefits.
Teff promotes colon health and helps to relieve digestive issues such as constipation, bloating, and cramping. In fact, it has been used for thousands of years as a natural laxative. It is also a gluten-free food, making it a perfect grain alternative for those who suffer from Celiac disease/gluten intolerance.
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