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Teff (Eragrostis tef (Zuccagni) Trotter)

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This map is based on our research. We have checked its accuracy to Level 3 ecoregions. Although this plant occurs somewhere in each of these regions, it may only occur in a small part of some or all of them.


This species is cultivated as a grain, particularly in Ethiopia and Eritrea. As a grain it can be grown in a wider variety of conditions, including both drier, wetter, and more nutrient-poor soils than most mainstream cereal crops. Traditionally it is used to make injera, a sourdough flatbread that is spongy and sticky on one side, which facilitates eating without utensils.

Teff is gluten-free, but when mixed with water, it produces a slightly sticky texture unlike most gluten-free grains, thus making it easier to substitute for wheat and other mainstream grains than most gluten-free grains. It is very dark in color, darker even than dark rye, and tends to produce dark-colored baked goods.

Its nutritional profile is quite good, being slightly higher in protein than wheat and having a higher protein quality, as well as having a reasonably high content of fiber and minerals.

Eragrostis tef (teff) | USDA PLANTS Database (About This Site)

Teff | iNaturalist (About This Site)

Eragrostis tef | Biota of North America Project (BONAP) (About This Site)

Eragrostis tef (Zuccagni) Trotter | Plants of the World Online (POWO) (About This Site)

Eragrostis tef | Flora of North America (About This Site)