Teff is a small, gluten-free grain native to Ethiopia and Eritrea. It has been a staple food in the region for thousands of years and is primarily used to make “injera”, a traditional flatbread. Teff is highly nutritious, rich in protein, fiber, and essential minerals like iron and calcium. It grows well in Ethiopia’s diverse climates and is a key part of Ethiopian agriculture, contributing to food security and the rural economy. The grain’s versatility and health benefits have also increased its global popularity.