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About Millet & Teff Month
Retail , United States
Ends: Nov 30, 2025
DESCRIPTION:
November is Millet and Teff Month.
Millet and teff, two ancient grains from different parts of the world, hold a unique place in global agriculture and culinary traditions. While both are small-seeded and highly nutritious, their histories uses, and characteristics set them apart.
Millet, a term used for several small-seeded grasses, is believed to have originated in Africa and Asia. One of the earliest cultivated crops, millet has been grown in East Asia for over 10,000 years and West Africa for thousands of years. Its ability to grow in arid and semi-arid regions, where other crops fail, made it crucial for ancient civilizations. Millet includes pearl, foxtail, and finger millet, each with unique properties and culinary uses.
Millet is vital. In Asia, particularly in India, it is used in dishes like roti (a flatbread) and porridge and as a rice substitute. In Africa, particularly in West Africa and the Sahel region, millet is a primary ingredient in traditional dishes like couscous and porridge. Millet's mild, nutty flavor and gluten-free properties make it popular in health food markets and used in cereals, snacks, and flour alternatives.
On the other hand, teff originated in Ethiopia and Eritrea, where it has been a staple for thousands of years. It is the smallest grain in the world and grows in various colors, from white and red to brown. Teff's resilience in diverse climates, including water-logged soils and drought conditions, has been vital to its cultivation in the Horn of Africa.
Teff is most famously used to make injera, a sourdough-risen flatbread with a slightly spongy texture, central to Ethiopian and Eritrean cuisines. Porridge, baked teffs, and even alcoholic beverages also use teff. Like millet, teff is gluten-free and rich in calcite iron, protein, and fiber, making it a valuable grain for nutritional health.
The histories of millet and teff are intertwined with the agricultural and cultural practices of their regions of origin. Millet's spread across Asia and Africa speaks to its adaptability and importance as a food source in arid regions. Teff's significance in Ethiopia and Eritrea showcases its cultural importance and the agricultural ingenuity of these societies in cultivating such a small grain.
While both grains are essential in their native regions, their global popularity has grown, particularly among health-conscious consumers and those with gluten intolerances. Millet and teff's unique qualities and nutrition have made them celebrated additions to the diverse world of grains, each telling a story of human adaptation, survival, and culinary tradition.
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