A mark of the prominence and interest in ancient grains is that a full episode of the BBC Radio 4 Food Programme was dedicated to teff which has a long history in traditional diets.
Teff is a staple of the Ethiopian diet, where 6 million farmers raise this crop. Traditionally, it’s ground, milled, mixed with water and fermented for days to make the sour staple flatbread injera.
Cultivation of this mysterious and tiny grain has been concentrated in the horn of Africa for thousands of years. But now that’s changing as the health-conscious Western world realise the nutritional secrets this crop might bestow.
Here at Orchard Valley Food Ingredients we have a range of so-called ancient grains – from amaranth to buckwheat, quinoa and millet.