Teff the new superfood grain - just don't call it the new quinoa

If you haven't already heard of teff, you soon will. No bigger than a poppy seed, this superfine, nutty-flavoured grain is so nutrient-rich, health experts are calling it the next superfood.

But teff's nutritional benefits are nothing new to Ethiopians. For thousands of years, the gluten-free wholegrain has been used to make their traditional injera, a fermented, sponge-like flatbread topped with a variety of stews and dips and eaten with an almost religious devotion.

Teff is one of the most nutritious grains, according to Charmain Tan, a registered dietitian at Seventeen Nutrition Consultants. "It is rich in dietary fibre, calcium and iron, high in protein, and a great combination of essential amino acids. It is also gluten-free, which makes it suitable for those who have coeliac disease or are gluten intolerant," she says.

Teff is also good news for diabetics - the grain has a relatively low glycaemic index, meaning that it releases sugar very slowly into the bloodstream, preventing your sugar levels from spiking and crashing. It is high in resistant starch, so it is useful for blood-sugar management, weight control, and colon health.

But don't call it the new quinoa, says Helina Tesega, founder of pop-up kitchen Eat Ethio, which introduced Ethiopian cuisine to Hong Kong.

While she is happy that the soaring popularity of teff has drawn attention to Ethiopian cuisine, she is concerned that an increased demand of the grain will drive up its prices and make it difficult to afford for her fellow Ethiopians back home. This is worrying, considering that teff is a staple in that part of the world.