Teff millet (Eragrostis tef), an ancient cereal native to Ethiopia, is gaining global attention due to its extensive nutritional composition and absence of gluten. This chapter provides a comprehensive overview of teff millet, focusing on its geographical distribution and genetics. Teff is notably high in dietary fiber, essential amino acids, minerals like iron and calcium, and bioactive compounds such as polyphenols. The chapter details various methods for starch isolation from teff grains, emphasizing eco-friendly and efficient techniques that preserve the native functionality. Native teff starch, characterized by small granule size and high amylopectin content, is suitable for several industrial uses however, it often requires modification to enhance its thermal stability, solubility, and resistance to digestion. The chapter explores physical, chemical, and enzymatic modification techniques to tailor teff starch properties for specific applications. Functional attributes such as gelatinization, pasting behavior, and rheological characteristics are discussed in relation to both native and modified starch. Additionally, the chapter highlights the diverse applications of teff millet in food products such as gluten-free baked goods, beverages, and weaning foods as well as emerging non-food uses in bioplastics and pharmaceuticals.