A tiny grain with a massive nutritional punch, Teff, is gaining global recognition as a sustainable superfood. Native to Ethiopia and Eritrea, Teff’s popularity is surging among health-conscious consumers and chefs worldwide, particularly as climate change threatens conventional wheat crops.
Industry ARC projects the teff market to grow at an impressive annual rate of 11%, from $1.5 billion in 2023 to $3.5 billion by 2030. This growth is driven by increasing demand for gluten-free products and broader global cultivation of the resilient grain.
An ancient grain domesticated between 4000 and 1000 BCE, Teff has been a staple of Ethiopian cuisine for centuries, forming the base of injera, the iconic spongy flatbread. It accounts for two-thirds of the protein intake in Ethiopian diets, with versatile uses including porridge and animal feed.
While 90% of the world’s Teff is still grown in Ethiopia, cultivation is expanding to North America, India, Europe, and Australia. Farmers in the western U.S. tout its low water usage and compatibility with crop rotation, while brands like Bob’s Red Mill and Maskal bring teff flour and grain to the American market.
Naturally gluten-free, Teff is rich in protein, fibre, iron, magnesium, calcium, and manganese—nutrients highly sought after by modern consumers. Its hardiness is another major advantage: it thrives in diverse climates, from sea level to high altitudes, and tolerates both drought and flooding, making it a sustainable option as climate challenges intensify.
Celebrity advocates like Ethiopian-born chef Marcus Samuelsson are helping raise awareness. Samuelsson has praised Teff’s versatility and hardiness, incorporating it into recipes like pancakes and biscuits at his restaurants and in his home kitchen.
Despite its growing popularity, teff remains relatively niche. However, with its robust nutritional profile, environmental benefits, and adaptability, it is poised to play a critical role in addressing global food security challenges.