Eragrostis tef 'White'

Teff is a grass-like plant that is 150 times finer than wheat, but has been used as a grain since 3500 BC! That sparks curiosity. For all these centuries, Teff has still been cultivated, processed, and appreciated. After harvesting the seeds, it is, at least in Ethiopia, fermented underground for three days and then processed into flatbreads (injera) like a type of sourdough. It is also used to make porridge and a type of beer. Since the beginning of the 21st century, Teff has also been cultivated in the Netherlands. Our "white" variety is very well adapted to the climate of Northern Europe! The stalks are bright white in color and certainly ornamental in the garden! Although it does contain gluten, it is suitable for people with celiac disease (gluten intolerance), as it does not contain the harmful gluten fraction. In addition, teff contains many more slowly digestible, complex carbohydrates than other grains. This means that after eating Teff, you feel "full" for much longer. Teff also contains much more iron and calcium than other grains. This makes it an interesting product for vegans, the elderly, and endurance athletes, among others!
Because the grains are so small, it is not possible to hull them before grinding. Teff flour is therefore always whole grain flour, meaning it is rich in dietary fiber. The crop grows to about 50-100 cm tall. The stems are thin, causing the crop to lodge easily (fall over). The grain kernels are very small (the size of sugar grains), but each stalk bears so many that the plants bend over from the weight by harvest time.
Source: Wikipedia.

Names:
Latin: Eragrostis tef
Dutch: Teff
Also: Teff
English: Teff