Description
Traditional Ethiopian stone‑mortar grinding reduces teff grains to fine flour while preserving heat‑sensitive nutrients.
Technical
The mechanical shearing and impact forces fracture the grain husk, yielding a particle size distribution with a median of 20–50 µm, optimal for injera fermentation. Endogenous amylases are liberated during grinding, enhancing starch gelatinisation in the subsequent fermentation stage. No external heat or additives are introduced, maintaining the native mineral and vitamin profile of teff.
Science
Primary Reaction
Particle size reduction (mechanical comminution) with enzyme release
Sensory Profile
Aroma ()
nuttyearthytoastedmildgrainywarmhoney-likemineralherbalsubtle spice