The Ancestor of Today’s Wheat Varieties, the World’s First Wheat: Siyez!
The Ancestor of Today’s Wheat Varieties, the World’s First Wheat: Siyez!
Siyez wheat, one of the oldest cultivated crops in human history, sprouted approximately 12,000 years ago in the Fertile Crescent. This region, located in what is now southeastern Turkey, encompasses the area between Gaziantep, Şanlıurfa, and Diyarbakır, also known as Mesopotamia. Archaeological findings indicate that the first wild wheat was cultivated in the Karacadağ region within the Siverek district of Şanlıurfa. It is estimated that wild siyez wheat was grown in Karacadağ between 9,900 and 10,600 years ago and is considered the ancestor of modern cultivated wheats.
Siyez wheat (Triticum monococcum L. subsp. monococcum), one of our oldest ancestral wheats, was first cultivated in Karacadağ, growing among volcanic basalt stones. Samples of wild siyez wheat dating back to 10,000 BCE have been found in this region. This wheat had smaller grains, lower yield, and grains that were not separated from their husks. In the same region, siyez, gernik, and durum wheat from 7500 BCE were found in Aşıklı Höyük; cultural and wild forms of siyez and gernik from 7200 BCE were found in Çayönü; wild siyez and gernik from 6750 BCE were found in Hacılar; wild siyez and cultural siyez, gernik, and wheat from 6500 BCE were found in Canhasan; and siyez, gernik, and wheat from 6000 BCE were found in Çatalhöyük. Gernik and wheat from the same period were also found in Erbaba. These findings show that siyez wheat was widely used throughout Anatolia over the centuries and maintained its genetic diversity.
During the Hittite period, siyez wheat was called “Zız,” a name that eventually evolved into siyez. It is also known as “kaplıca” in some regions, and its scientific name is Triticum monococcum. This ancient wheat species, inherited from the ancient soils of Anatolia, is currently most widely grown in the Kastamonu region and is known as Kastamonu Siyezi.
Wild siyez wheat has 14 chromosomes, referred to as 2n-diploid. However, chromosome count alone is not sufficient to determine the naturalness of wheat. In ancient times, wild wheat species were directly harvested from nature for food. Over time, these wild species began to be cultivated. Among these wild species is the 28-chromosome wild gernik.
Other natural, local, and heirloom wheat varieties that were found in nature and began to be cultivated by farmers include the 28-chromosome durum and topbaş, and the 42-chromosome spelt and bread wheat. It is now difficult to find 14-chromosome wild wheat species such as karaot, uzun kılçık, ak buğday anası, tesbih buğdayı, hanım buğdayı, tek kılçık, narin buğday, kızıl ev, and urartu wheat. One of the factors that increases the value of siyez wheat is that it is one of the rare wheat species still available in its original form today.
Siyez flour has about twice the protein content of modern wheat flour and contains essential amino acids such as lysine, with proteins that are more easily digestible. Siyez flour, with its high antioxidant capacity, offers a more nutritious profile with its phytochemical components and antioxidant effects. It has 4-8 times more carotenoids and higher amounts of vitamin A and yellow lutein than modern wheat. Vitamin A and yellow lutein have anti-aging and eye health benefits.
Siyez flour also contains more unsaturated fatty acids, contributing to brain health, cardiovascular disease prevention, and cancer protection. Although it has lower carbohydrate and resistant starch content, it contains higher amounts of amylase molecules that are digested more slowly. This helps maintain satiety for a longer time by reducing blood glucose and insulin levels after meals. It has higher levels of B vitamins and folic acid, supporting the nervous and digestive systems. Siyez flour contains important minerals such as vitamin E, vitamin K2, zinc, iron, phosphorus, calcium, manganese, copper, magnesium, and selenium. Its high fiber content aids digestion and protects against various intestinal diseases. Since it has lower gluten content and weaker gluten strength, bread made entirely from siyez flour is less risen, denser, and less porous compared to bread made from modern wheat. Its water retention capacity is lower, and it can be used to make bread with sourdough in a shorter fermentation time and with less water than modern wheat.
At Bastak Instruments, with our 72 types of food, flour, grain, seed, oilseed, legume, and feed quality control devices, 35 types of additives, and our R&D, innovation, and training activities under Bastak Academy, we are writing the story of combining wheat with technology in the journey that began 12,000 years ago in Göbeklitepe, Anatolia. Siyez wheat, one of the ancient wheat varieties in our roots, is an important part of this journey. This unique wheat, cultivated and valued in the fertile lands of Anatolia for thousands of years, has gained even more value by meeting modern technology. The nutritional properties of siyez wheat, with its high protein and mineral content, hold a significant place in the food industry. At Bastak Instruments, we work to highlight and develop the modern role of this ancient wheat.
