Ethiopian Brown Teff is an ancient grain known for its rich, earthy flavor, high nutritional value, and central role in Ethiopian cuisine. As one of the smallest grains in the world, teff is naturally gluten-free, high in protein, iron, fiber, and essential minerals, making it a powerhouse ingredient for both traditional and modern cooking.
 
Brown teff has a slightly nuttier, deeper flavor than white teff, offering heartier taste and color in breads, porridges, and baked goods. When milled into flour, it produces a smooth, nutritious base for a wide variety of dishes.
 
Beyond injera, teff is traditionally used to make:
Genfo/ Marqa – a hearty porridge served with seasoned butter and berbere
Kita – simple flatbreads and nourishing drinks
 
Teff farming itself is deeply woven into Ethiopia’s agricultural heritage. It is grown largely by smallholder farmers and celebrated for its resilience, thriving in conditions where many grains cannot.