We use only the finest in the market, the white Teff flour from organic farming. 100% Made in Italy Teff flour is obtained from the tiny grains of a very common cereal in Ethiopia and Eritrea, where it is a precious ingredient of local cuisine. With characteristic hints, it is a flour rich in vitamins, fiber and calcium and is perfect for doughs such as frolle, brisée, biscuits and crepes! The teff (Eragrostis tef) is a cereal whose grain, of various colors (white, red or dark brown), is characterized by a very small size, much smaller than a poppy seed (it takes 3000 to make a gram .. .). And it is precisely because of the tiny size that the semi-nomadic populations of Eritrea and Ethiopia have made it an element at the base of their diet: it takes only half a kilo to produce a ton in only 2 weeks. In addition, the teff has the ability to cook in a very short time, and therefore requires a smaller quantity of fuel, an element not to be underestimated in an economy that is certainly not well-off. Its organoleptic characteristics are those that make it special. Try to sniff a bag of teff, immediately after opening it: you will be wrapped in a delicious malt scent, which may remind you of the Chai, Indian spicy tea. The teff has a fairly sweet taste and a light toasted aroma reminiscent of nuts, cocoa and the fragrant crust of bread. An essential element to prepare the injera, the traditional Ethiopian bread, consisting of a sort of naturally fermented spongy crepe, the teff flour is perfect for making frolle and pastries, biscuits, pancakes and bread, to which it gives a delicious aroma, but It is also excellent for thickening soups, sauces and creams.
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