Teff is an ancient seed (not actually a grain) that is traditionally grown in Africa – where it is ground and fermented to make a traditional flat bread called injera. This Australian grown brown teff (Eragrostis) has a robust, earthy flavour that is slightly nutty. It is naturally free of gluten and full of nutritious goodness. This small seed can be used in place of rice and other grains like quinoa or barley for sweet or savoury recipes. Or grind to make fresh teff flour for baking.

How to Use:

Brown teff is quick & easy to cook. Simply rinse before adding to double the amount of cold water. Bring to boil, turn down to simmer with a lid on for 6-8 minutes or until water has absorbed. Take off the heat and let stand, covered for 5 minutes. Fluff teff with a fork and serve – or let cool for use in salads or recipes. Use teff as a side for curries. Add to soup or hotpots just before serving for extra flavour and body. Teff is a delicious base for salads and Buddha bowls or a great addition to muffin and bread mixes. Grind this grain for fresh gluten-free teff flour.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.