Form and particle size: Oblong
Colour: Brown, white
Flavour: Earthy, nutty
Calories*: 550 kcal
Protein*: 12 g
Fat*: 2 g
Fibre*: 7.5 g


  • Natural

Sources: EU, outside EU 
Packaging: Paper bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg and big-bags 

* on average per 100 grams of seeds 

Teff seeds

a seed to discover  

Teff is a superfood. Thanks to its interesting nutritional properties and gluten-free status, teff seeds are becoming increasingly popular in the western market and can now be found in a variety of food products. 

Teff seeds can be added to cereal mixes or granola to provide fibre and protein and a unique flavour. In the same spirit, teff seeds are an interesting nutritional option for energy bars, biscuits and other snacks. For delicatessen products, teff seeds can be used raw as a topping or cooked

Origins and cultivation
of teff  

Teff has been cultivated for more than 3,000 years in East Africa. Teff seeds are probably among the smallest seeds in the world. 

Milled into flour, teff is still a staple ingredient in Eritrean and Ethiopian cooking, particularly for injera, the tradition bread eaten in these regions. Thanks to its nutritional profile, teff seed is a must in sports diets, especially for long-distance runners from the high plateaux of Ethiopia. 

The virtues
of teff 

The seeds are full of vitamins, minerals, plant-based protein, fibre and prebiotics. They have a low glycaemic index. Their gluten-free flour is ideal for formulations aimed at people with gluten intolerance.  

Teff flour improves the nutritional profile of baked goods, biscuits and cooked dishes. The whole seeds can be incorporated into a muesli or granola, or into a topping mix for salads. The earthy, slightly nutty flavour of both the seeds and the flour is reminiscent of quinoa.  

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