Kamut

Kamut is a trademarked brand name for a species of wheat known as Khorasan wheat (Triticum turgidum subsp. turanicum). The grain is an ancient relative of modern durum wheat that's rich in protein, dietary fiber, and several minerals. It's often used in products like bread, pasta, and beer.

History

The origins of Kamut are believed to be in the Fertile Crescent, an area in the Middle East that is considered the birthplace of agriculture. The grain was brought to the United States in the mid-20th century by a U.S. airman who discovered it in Egypt. The name "Kamut" comes from the ancient Egyptian word for "wheat."

Cultivation

Kamut is grown primarily in the northern Great Plains of the United States and in Alberta, Canada. It is a spring wheat, planted in the early spring and harvested in late summer or early fall. Kamut requires a longer growing season than most modern wheat and is typically grown organically.

Nutritional Value

Kamut is higher in protein than common wheat and contains a range of minerals including selenium, zinc, and magnesium. It is also a good source of dietary fiber. However, like all wheat, it contains gluten, making it unsuitable for those with Celiac disease or gluten intolerance.

Uses

Kamut can be used in any recipe that calls for wheat. It is often ground into flour for use in bread, pasta, and pastries. It can also be cooked whole and used in salads, soups, and stews. In addition, Kamut is used in the production of beer and other alcoholic beverages.

Health Benefits

The high protein and fiber content of Kamut can help to control blood sugar levels, making it a good choice for people with diabetes. Its high mineral content can contribute to bone health. However, more research is needed to fully understand the potential health benefits of Kamut.

See Also

• Wheat
• Ancient grains
• Organic farming