Food and Drink Atlas

How The World Eats
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Ingredients

Teff

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A tiny, nutrient-dense grain native to the Ethiopian highlands, ground into flour and fermented over several days to make injera, the sour flatbread that underlies Ethiopian cuisine.

Facts
Disputed
Earliest Documented Use, From (Year)
from 4000 BCE 2
Sourced to the subject's own accountThe source gives a range rather than a single point: cultivation is confirmed by at least 1000 BCE and possibly as far back as 4000 BCE.
Earliest Documented Use, To (Year)
to 1000 BCE 2
Sourced to the subject's own accountClosing, better-confirmed bound of the same range; see the start-year note.
Origin Region
The Ethiopian highlands 1
Cross-Tradition Connections

Used By

Injera, Dishes
Source The Oxford Companion to FoodAlan Davidson
Sources
1. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014
2. Teff (Wikipedia)
WikipediaHistory section
Quote, History section
It has been cultivated for its edible seeds, also called teff, since at least 1000 BCE and possibly as long ago as 4000 BCE.
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