Kamut Wheat

What Is Kamut Wheat?

Kamut wheat (Triticum turgidum subsp. turanicum) is an ancient wheat variety known for its long, large grains, which can be twice as large as those of common bread wheat; it is also known as Khorasan wheat. Kamut is a registered trade name.

It has a firm, pleasantly chewy texture and a buttery, nutty flavor. This large-grain cereal, which is less processed than modern wheat, is used in salads, pilafs, and soups.

Kamut Wheat Nutrition Facts

One hundred grams of raw Kamut wheat contains about 337 kcal, 14.7 g of protein, and 9.1 g of fiber; it is rich in selenium, zinc, and magnesium. Its protein content is higher than that of bread wheat.

What Are the Benefits of Kamut Wheat?

With its high protein, fiber, and mineral content, Kamut wheat can be considered part of a balanced diet.

This is general information; Kamut wheat is a food and is not a substitute for medical treatment. As a type of wheat, it contains gluten.

How to Choose Kamut Wheat

Good Kamut wheat has large, whole, dry, clean grains; avoid grains that are infested, damp, or smell off.

• The grains should be large, whole, and dry.
• There should be no signs of insect damage or moisture.
• The smell should be clean and fresh.

How to Store Kamut Wheat

Store Kamut wheat in a sealed jar in a cool, dry place; protect it from moisture and insects. Whole grains keep for a long time.

Using Kamut Wheat in the Kitchen

After soaking and boiling, Kamut wheat can be used in grain salads, pilaf-style dishes, soups, and stuffed vegetable fillings; its flour is also used for bread and pasta. Its firm texture adds a pleasant chew to dishes.

How to Cook Kamut Wheat

Soak the grains for several hours, then boil them in plenty of water until tender but still firm; drain and add them to salads, pilafs, or soups. Soaking shortens the cooking time.

Frequently Asked Questions

How is Kamut different from regular wheat?

Kamut is an ancient variety with larger grains, higher protein, and less breeding than regular wheat; it has a more buttery, nutty flavor. Both contain gluten.

Is Kamut gluten-free?

No. As a type of wheat, it contains gluten and is not suitable for people eating a gluten-free diet.

Why is Kamut soaked?

Because its grains are large and firm, soaking shortens the cooking time and helps them cook more evenly.