Teff, or tef, is a cereal grain native to Northeastern Africa and Southwestern Arabia. Although it has been used in Ethiopia in particular for centuries, teff was not widely known in other parts of the world until the late twentieth century, when farmers in the Central United States and Australia began to experiment with the grain. A growing demand for teff has made it more readily available, especially in urban areas. Typically, health food stores and large grocers stock teff, either in the form of flour or in a whole grain format.

The word comes from the Amharic language. Teff means “lost,” a reference to the fact that the grains are so small that dropped grains will be impossible to find. The fine grains grow on long, delicate stems of an annual grass in the lovegrass group, the genus Eragrostis. The grains of teff are in fact so small that enough seeds to sow an entire field can easily be held in the hand or in a small bag, making teff an extremely portable crop.

Many plants in the lovegrass group are cultivated for use as animal fodder. Typically, animals graze fields of the grasses, although some farmers may also cut and bale grasses. Teff has been eaten by humans and animals for thousands of years, with botanists suspecting that teff may have been domesticated as early as 4,000 BCE. In Ethiopia, teff is a vital part of most people's diets.

The grain has a very mild, nutty flavor, and it also packs a serious nutritional punch. Teff, white teff in particular, has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. An inferior variety, red teff, has less nutritional value, although it is easier to cultivate. Along with other alternative grains like quinoa and millet, teff has become well known in the health foods community because of its great nutritional value.

There are a number of ways to use teff. In Ethiopia, teff is the primary ingredient in injera, a type of fermented bread served with most meals, much like naan in India. Teff can also be ground into flour to make an excellent gluten-free flour alternative, and teff can be used to make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course.