Teff is one of the oldest cultivated grains in the world, originating in Ethiopia as plant domestication began thousands of years ago. It is a grass, not a variant of wheat, and is very similar to millet or quinoa, but this seed is even smaller. The small size makes it ideal to use in porridges and savory polenta-style meals. It’s also ground into flour and used traditionally for flatbreads like injera. Teff is high in protein, carbohydrates, and fiber, which has made it a staple for seminomadic farmers for centuries.