teff, annual plant, Eragrostis tef, of the grass family (Poaceoe), whose seeds are a staple grain in Ethiopia and Eritrea. It is a gluten-free cereal grain, high in iron, protein, calcium, vitamin C, and dietary fiber. One of the earliest cultivated plants, teff was first domesticated in Ethiopia more than 3,000 years ago; it is now also grown in India, Australia, and the United States. It has a mild, nutty flavor and can be black, brown, red, or ivory. Ground into flour, teff is traditionally used in a flatbread called injera. Teff is classified in the division Magnoliophyta, class Liliopsida, order Cyperales, family Poaceae.
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