Teff Seed
Teff is a type of grain. It is the smallest grain of grain in the world. It is less than one millimeter in diameter.
It is also known by the names taf and khakshir.
Its homeland is Northern Ethiopia.
There are 3 different color variants, white, brown and red. The taste of the white teff seed is similar to chestnut, and the brown one is similar to hazelnut. The red color is rich in iron.
The most used field of teff seed is bread making. In Ethiopia, it is used to make Ethiopian bread. It is also added to cereals.
It has also been used in gluten-free pasta and bread making in recent years.
It has high nutritional value. It is rich in calcium. In addition to calcium, it contains iron, phosphorus, thiamine, aluminum and copper.
How to Use Teff Seed ?
You can also adapt quinoa recipes to teff seed.
Teff seed is often used in bread making.
It is used in making cookies, cakes, pasta and biscuits.
It is added to soups as a thickener.
It is added to salads after boiling.
Pilaf can be made.
It is also consumed as a tea.
The most common use of Teff seed is mixed with yogurt and consumed. So how to use teff seed with yogurt? You can consume 1 teaspoon of teff seeds by adding them to 1 bowl of yogurt after boiling.
Finally, we should point out that; The use of teff seeds is not as easy as quinoa. When quinoa is cooked, it becomes grainy and the teff seed sticks. For this reason, it is mostly used for making pastries.