Kamut

What Is Kamut?

Kamut, also known as Khorasan wheat (Triticum turgidum ssp. turanicum), is an ancient wheat variety; “Kamut” is actually the trademark name for this wheat. Its most distinctive feature is that its grains are noticeably larger and longer than those of regular bread wheat.

It has a buttery, nutty-sweet flavor and a substantial, pleasantly chewy grain. As a minimally bred ancient wheat, it is prized whole in pilafs and salads.

Kamut Nutrition Facts

Like other grains, Kamut provides approximately 337 kcal per 100 g, primarily from carbohydrates, along with a good amount of protein and fiber. As a type of wheat, it contains gluten. These values are approximate and based on a similar profile.

What Are the Benefits of Kamut?

With its carbohydrate, protein, and fiber content, Kamut can be considered part of a balanced diet; however, because it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity.

This is general information; Kamut is a food, not a substitute for medical treatment.

How to Choose Kamut

Good Kamut has large, full, dry, clean grains. Avoid products that are damp, infested with insects, or smell stale.

• The grains should be large, full, and dry.
• There should be no signs of insects or moisture.
• A stale smell is undesirable.

How to Store Kamut

Store Kamut grains or flour in a sealed container in a cool, dry, dark place. Whole-grain products can turn rancid over time, so choose a cool place for long-term storage.

How to Use Kamut in the Kitchen

Kamut is most often boiled and used in pilafs, grain salads, and soups; its flour is used in bread, pasta, and baked goods. Its large grains become pleasantly chewy and buttery in texture when cooked; soaking shortens the cooking time.

How Do You Cook Kamut?

Soak the large grains for several hours, then boil them in plenty of salted water until al dente. Drain and use them in pilafs and salads. Soaking significantly shortens the long cooking time.

Frequently Asked Questions

Is Kamut gluten-free?

No. Kamut is a type of wheat and contains gluten, so it is not suitable for people with celiac disease or gluten sensitivity.

Why are Kamut grains so large?

Khorasan wheat is an ancient variety that naturally has longer, larger grains than regular bread wheat; this large grain is one of its defining features.

What does Kamut taste like?

It has a buttery, nutty-sweet flavor and gives pilafs and salads a hearty, pleasant grain character.