Zea (Triticum dicoccum) is one of the oldest cereal grains known to man. Referred to as Zeia, emmer (Germany), farro medio (Italy), and sometimes confused with asprositi (german. Dinkel) or rye. Some confuse it even with corn, since the word Zea (Zea mais) is the scientific name of maize. References to the cultivation of this grain is made by Homer, Zea (Triticum dicoccum) is also found in the Old Testament, Herodotus Theophrastus and Pliny also refer to it. Zea marina is an ancient port probably so named because of Zea trafficking through the port, and the existence of Zea in the area.

 

Samples have been found in excavations of prehistoric settlements throughout the Greek world, with this oldest at Asia Minor dating back 12,000 years BC. It was one of the first cereals "tamed" by man, the main species cultivated in the Middle East during the Old Testament and one of the main cereal crops in Egypt and Rome. With the passage of time more efficient and easier cereal crops were cultivated such as wheat and rice.

 

​Zeia was a key component in the diet of the ancient Greeks. The Greeks did not eat bread made from wheat, but preferred to give wheat to their animals. They ate bread made from Zeia (Emmer) or Barley. And only in great need ate barley mixed with wheat. Some argue that the depictions of the goddess Demeter appears not wheat, but with Zeia. The ancient Egyptians also especially appreciated this grain, since according to Herodotus they were making bread exclusively from Zea. Alexander the Great gave his army only Zeia so his men would be healthy and be spiritually developed.

 

Considered one of the most wholesome and fit for humans, later demoted to a simple feed for animals. Zeia (Emmer) does not clog the arteries, as flour from the wheat does, which contains a lot of gluten. It Is high in protein, fiber and minerals. Helps in the absorption of nutrients, suppresses chronic inflammation and is considered to prevent growth and metastasis of cancer. Contains the essential amino acid lysine (Lycin) that enhances the immune system and is a key element in biochemical brain functions. It is suitable for those suffering from wheat allergies and Diabetes. Due to the large amount of magnesium it makes the products produced from it more digestible.