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Ancient grain from Ethiopia and Eritrea comprises the staple grain of the nation’s cuisines. Ground into our te is used to make the traditional bread injera (a at pancake like fermented bread) can be used as a gluten free our alternative for wa es, cookies, bread, crackers and an assortment of other goods.
Naturally gluten free, te is high in resistant starch a dietary bre protein, magnesium, Zinc, calcium and vitamin c, that can bene t blood sugar management, weight control and colon health. Ground into our it can be used to make wa es, cookies, bread, crackers and an assortment of other goods.
It can also be eaten whole in a form of porridge, boiled or baked as a side dish or main course.