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 grain is noticeably larger and longer than regular bread wheat.

It has a buttery, nutty-sweetish taste and a filling, chewy grain. As a largely unimproved ancient wheat, it is valued as a whole grain in pilaf and salads.

Nutritional Value of Kamut

Like grain kernels, kamut contains approximately 337 kcal energy per 100 grams, predominantly carbohydrate, a good amount of protein and fiber. Being a wheat variety, it contains gluten. Values are approximate, 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, since it contains gluten, it is not suitable for those with celiac disease or gluten sensitivity.

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

How to Choose Kamut?

Good kamut consists of grains that are large, plump, dry and clean. Damp, insect-infested or stale-smelling products are not preferred.

• Grains should be large, plump and dry
• There should be no insect damage or moisture
• No stale smell should be present

How to Store Kamut?

Kamut grain or flour is stored in a sealed container, in a cool, dry and dark place. Since whole grain products can turn rancid over time, a cool place is preferred for long storage.

Using Kamut in the Kitchen

Kamut is mostly boiled and used in pilaf, whole grain salad (grain salad) and soups; its flour is used in bread, pasta and pastries. Its large grain gives a chewy, buttery texture when boiled; soaking shortens the cooking time.

How Is Kamut Cooked?

The large grains are soaked for a few hours and boiled in plenty of salted water until chewy; they are then drained and used in pilaf and salads. Soaking noticeably shortens the long cooking time.

Frequently Asked Questions

Is kamut gluten-free?

No; kamut is a wheat variety and contains gluten. It is therefore not suitable for people with celiac disease and gluten sensitivity.

Why is kamut so large?

Ancient khorasan wheat is by nature a variety with a longer and larger grain than regular bread wheat; this large grain is one of its distinctive features.

What does kamut taste like?

It has a buttery, nutty-sweetish taste; it gives a full, pleasant grain character in pilaf and salad.