Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Teff, Eragrostis tef, is the major crop in Ethiopia, but rarely grown elsewhere. Its tiny (1 mm) seeds come in a variety of colors, from dark to red and brown to white, with the pigmented varieties said to have more flavor. Teff is most often made into the spongy flatbread called injera, which unlike most breads stays soft and chewy for several days.