Heritage and Modern Innovation

An Ancient Superfood with Modern Benefits

Teff is an ancient grain that has been cultivated for over 3,000 years, originating in the highlands of Ethiopia and Eritrea. As one of the earliest domesticated crops, it has played a crucial role in the diets of East African communities for centuries. Despite its small size—about the same as a poppy seed—Teff is exceptionally nutrient-dense, providing high levels of protein, fiber, iron, calcium, and essential amino acids. It is primarily used to make injera, the traditional Ethiopian and Eritrean sourdough flatbread, but it has also gained global popularity as a gluten-free alternative for baking, porridge, protein shakes, pancakes, and energy bars. Due to its high fiber content and low glycemic index, teff is widely favored by athletes, health-conscious consumers, and those with gluten intolerance.

• A complete plant-based protein containing all nine essential amino acids
• Naturally gluten-free, making it ideal for those with celiac disease or gluten sensitivities
• High in iron, helping to combat anemia and boost energy levels
• Rich in fiber, supporting digestive health, stabilizing blood sugar, and promoting fullness
• Contains more calcium per serving than milk, contributing to strong bones

Teff is also a highly sustainable crop. It is drought-resistant, thrives in various conditions—from dry lands to waterlogged soils—and matures quickly within 60 to 90 days. Unlike many other grains, Teff’s outer layer is edible, preserving its full nutritional value while minimizing waste. These qualities make Teff a powerful superfood, offering a combination of superior nutrition, sustainability, and versatility that surpasses many other grains.

The Staple Flatbread of East Africa

Injera is a soft, spongy, and slightly tangy flatbread made primarily from teff flour. It is the staple food of Ethiopia and Eritrea, playing a central role in their cuisine and culture. Its unique fermentation process, lasting one to three days, enhances its signature flavor, digestibility, and probiotic benefits. Unlike conventional breads, injera does not require commercial yeast; instead, it relies solely on wild yeast and beneficial bacteria, similar to sourdough. This natural fermentation creates its airy texture, with tiny bubbles forming as it cooks on a large griddle.

• Serves as both food and utensil, with large pieces acting as a base for stews, salads, and vegetables
• Naturally gluten-free and packed with fiber, protein, and essential minerals
• The communal way of eating injera fosters shared dining experiences and cultural connections

Despite its outstanding nutritional and culinary qualities, injera has yet to achieve global popularity on the level of sushi, tacos, hummus, or ramen. The primary challenge is its long fermentation process, which takes one to three days—making it more time-consuming to prepare compared to other widely adopted international dishes.

The Top Teff flour has been developed by the Top Teff company to make teff flour accessible to all, by shrinking the fermentation process time from days to minutes, without losing its unique taste and nutritional values. This innovation of reducing preparation time significantly makes injera accessible to all, not only to those who make it daily, but also to professional and home cooks that are not used to the cumbersome teff flour fermentation routine. Now an injera can be cooked within less than an hour. It won’t be long until you will find Top Teff based injera sandwiches on the shelves of leading elite health food store chains.