Diners press toward the banquet table at downtown Sacramento’s Queen Sheba Ethiopian restaurant, breathing in a scent of home. The sharp, piquant smell of garlic, onions and ginger pierces the air, ...

Teff is a traditional grain in Ethiopia and one of the country’s staple foods. It’s highly nutritious and naturally gluten-free. It’s also commonly made into a flour for cooking and baking. As ...

Roaring across a sea of 6' brown grass, a combine separates seeds from stems and collects 2,000 lb. per acre, as a precocious young grower in the box gains a foothold in farming by cutting the rare ...

Teff is Ethiopia's largest crop, and the main ingredient of injera, the wide pancakes that accompany almost every Ethiopian meal 6.5 million farmers in Ethiopia grow teff, but the government has ...

For thousands of years in Ethiopia, people have been enjoying injera, a spongy flatbread made using one of the oldest and smallest grains in the world: teff. The profile of this tiny ochre grain has ...

“A lot of ancient grains, including quinoa, millets, and farro, have been in the spotlight recently as terrific sources of plant-based protein, fibre, minerals, and slow-digesting carbs. But it’s one ...

Wayne Carlson became a convert to Ethiopia's staple grain while doing public health work in Africa in the mid-1970s. Teff flour is the key ingredient for injera, Ethiopia's signature, spongy flatbread ...

Teff, an ancient grain native to the Horn of Africa, has found new enthusiasts in the United States. It’s being cultivated in the American West and Midwest, where growers note its increasing appeal as ...

If you haven't already heard of teff, you soon will. No bigger than a poppy seed, this superfine, nutty-flavoured grain is so nutrient-rich, health experts are calling it the next superfood. But ...