Forms: grain, flour (ivory or brown)
Appearance: grains look like miniscule brown or ivory seeds
Aroma: earthy, rich, malty, almost chocolate-y
Taste: sweet; brown slightly nutty, malty; ivory more neutral
Uses: polenta, injera, porridge, waffles, brewing
Notes: Ethiopian injera bread is often made with a combination of wheat flour and teff. Be sure to inquire before eating it in a restaurant.
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