This is an unusual condiment used in Greek and Middle Eastern cuisine, generally in the context of baked goods.
You may or may not have heard of Teff flour – I have on and off, but wasn’t quite sure what it was or where it came from – so I decided to do a little investigation
TEFF is an ancient grain and one of the smallest grains found in Ethiopia. Imagine: it takes about 150 Teff seeds to equal the weight of a single wheat kernel. It is the main ingredient used to make Injera flat bread.
Reasons Teff flour is starting to trend on a global basis:
Although a hybrid developed by man, Triticale (Tricosecate) has been around for well over a century. It was first bred around 1845 in the northern hemisphere both in Sweden and Scotland. Basically it is a cross between wheat & rye giving it a combination Continue reading GRAINS: “T” IS FOR TRITICALE