Teff

A cereal grain, Eragrostis tef, domesticated in the Ethiopian highlands, where it has been cultivated for thousands of years and remains a foundational crop of Ethiopian and Eritrean agriculture. Teff produces the smallest grain of any cultivated cereal, milled into flour and fermented into injera, the sour flatbread central to Ethiopian and Eritrean cuisine, and the crop is valued for its tolerance of a wide range of altitudes and rainfall conditions. Despite feeding tens of millions of people, teff has historically received little attention in English-language agricultural literature relative to its importance, a gap that reflects the limits of English-language source coverage rather than the crop's real significance.