This grass is native to Ethiopia and Eretraea and is known by the local names Teff; Taff and Xaafii. The grain is similar in size to poppy seeds and may be white, red or dark brown in colour, depending on the strain and soil type. It will grow in very impoverished soils.
It has been used locally to make Injeera or Keyta pancakes for as long
as people can recall. In 2015, Ethiopia lifted their export
ban on foods and farming products and the grain is now produced
commercially in the USA and in India.
Teff flour is gluten free, so it is not suitable for making leavened bread, but it has high levels of calcium and protein, making it a good additive to other flours to enhance nutrition and taste.