ZEA Life-Giving

“There are two kinds of Zea · one single and the other dicoccous,
having the seed joined in two husks.”

“Ζέα δισσή · ἡ μὲν γὰρ ἁπλῆ ἡ δὲ δίκοκκος καλεῖται,
ἐν δυσὶν ἐλύτροις ἔχουσα συνεζευγμένον τὸ σπέρμα.”

– Pedanius Dioscorides (40-90 AD),
Greek physician, pharmacologist and botanist

Zea (/ˈzea/) · ancient single- and double-grain hulled wheat named by the ancient Greeks ζείδωρος (/ˈziðoros/) meaning Life-Giving. Its grains are naturally grown inside husks protected from pollutants, resulting in preserved nutritional consistency throughout production and during storage. It is double-grain wheat because each husk houses two grains. It is rich in dietary fiber, B-vitamins and minerals, attributed to Greece’s remarkable microclimate. It has just traces of gluten making it far superior to common wheat products. Zea identifies hulled wheat of Greek origin.

Hard-ZEA flour

Ancient grain hard-ZEA wheat flour from Greece. It supported the well-being and flourishing of the Greeks for thousands of years. It has earthy taste and is perfect for bread making. It is very low in gluten and excellent source of dietary fiber, protein, iron, phosphorus, magnesium, zinc, copper and manganese.

Soft-ZEA flour

Ancient grain soft-ZEA wheat flour from Greece. It has naturally sweet taste and is perfect for pastries. Being the descendant of the hard-ZEA, soft-ZEA flour is also very low in gluten and rich in minerals and B-vitamins such as thiamin and vitamin B6. Check out our BLOG and social media for uses of our ZEA flour.