Both the ivory and brown good looking injeras የጥቁርና ነጣ ያለ መሥቀል ጤፍ እንጀራ shown on display are from the Teff Company in Idaho here in North America. According to Teffco.com,
Mr. Carlson - the founder of Teff Company had lived in southern Ethiopia in the town of Shashemene as a guest of local farming community in the early 1970s, where he became quite fond of this ancient grain. Once back home in Idaho, he has started to cultivate teff grain and has been supplying the Ethiopian and Eritrean communities for nearly thirty years with the American-grown Maskal Teff.
The ivory teff injera is easy on the eyes and has milder flavor than the brown teff injera, which has a nutty flavor.
Both are delicious to eat and rich in nutrition. I’ve always known that teff flour is gluten free and rich in iron, but according to Teff Co.’s website, it's rich in calcium and has Vitamin C, which is not commonly found in grains.
I bought the teff flour of these gorgeous rich dark color injeras’ - shown on the display from a local Ethiopian market in Washington, DC metropolitan area.
Besides, saying 100% pure teff flour on the bag, no mention of where it came from or even the distributor name. The store owner assured me that it was imported from Ethiopia.
I followed my instincts and got it. Yeah, it was real teff.
Besides being labor-intensive, it’s real yummy. Unlike the light color Maskel teff injera shown on display at the top, this one demanded quite a bit more attention.
I guess, the baker in me has stepped up to that challenge and voila! A picture is worth a thousand words.