Definition: Different Varieties of Teff

Teff is a small, gluten-free grain that is native to Ethiopia and Eritrea. It is known for its high nutritional value and versatility in cooking. There are several different varieties of teff, each with its own unique characteristics and uses.

Eragrostis tef

Eragrostis tef, commonly known as “brown teff,” is the most widely cultivated variety of teff. It has a nutty flavor and is often used to make injera, a traditional Ethiopian flatbread. Brown teff is also used in porridges, stews, and as a gluten-free flour substitute in baking.

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Eragrostis abyssinica

Eragrostis abyssinica, also known as “white teff,” is another popular variety of teff. It has a milder flavor compared to brown teff and is often used to make lighter-colored injera. White teff is also used in porridges, cereals, and as a nutritious addition to soups and salads.

Eragrostis tef subsp. steudelii

Eragrostis tef subsp. steudelii, commonly referred to as “ivory teff,” is a variety of teff that has a creamy white color. It is prized for its delicate flavor and is often used in specialty dishes and desserts. Ivory teff is also used in gluten-free baking, providing a unique texture and taste.

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Eragrostis tef subsp. cinerea

Eragrostis tef subsp. cinerea, known as “grey teff,” is a variety of teff that has a slightly darker color compared to other varieties. It has a rich, earthy flavor and is often used in traditional Ethiopian and Eritrean dishes. Grey teff is also used in porridges, breads, and as a nutritious addition to soups and stews.

These are just a few examples of the different varieties of teff. Each variety offers its own unique taste and culinary possibilities, making teff a versatile and nutritious grain for various dishes.

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