Kamut Wheat
Triticum turgidum subsp. turanicumAn ancient wheat variety (khorasan) with much larger grains than regular wheat. Used in salads, pilafs and soups for its buttery-nutty flavor and firm texture.
What Is Kamut Wheat?
Kamut wheat (Triticum turgidum subsp. turanicum) is an ancient wheat variety known for its long, large kernels that can be twice the size of regular bread wheat; it is also known as "khorasan wheat." Kamut is a registered trademark.
It has a firm, chewy texture with a buttery-nutty taste. As a less-processed, large-kerneled grain compared to modern wheat, it is used in salads, pilafs, and soups.
Nutritional Values of Kamut Wheat
100 grams of raw kamut wheat contains approximately 337 kcal of energy, 14.7 g of protein, and 9.1 g of fiber; it is rich in selenium, zinc, and magnesium. Its protein ratio 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 information is general; kamut wheat is a food, not a substitute for medical treatment. Being a wheat variety, it contains gluten.
How to Choose Kamut Wheat
Good kamut wheat has kernels that are large, whole, dry, and clean; worm-eaten, moistened, or foul-smelling samples are not preferred.
- Kernels should be large, whole, and dry
- There should be no signs of worms or moisture
- Scent should be clean and fresh
How to Store Kamut Wheat
Kamut wheat keeps for a long time in a sealed jar in a dry, cool place; it should be protected from moisture and insect infestation. It has a long shelf life in whole-kernel form.
Using Kamut Wheat in the Kitchen
Kamut wheat is soaked and boiled before being used in grain salads, pilaf-like dishes, soups, and stuffed dishes; its flour is also used in bread and pasta. Its firm texture adds a satisfying chew to dishes.
How Is Kamut Wheat Cooked?
Kernels are soaked for a few hours, then boiled in plenty of water until softened but still firm; drained and added to salad, pilaf, or soup. Soaking shortens the cooking time.
Frequently Asked Questions
What is the difference between kamut and regular wheat?
Kamut is an ancient variety with larger kernels, higher protein, and less breeding; its taste is more buttery-nutty. Both contain gluten.
Is kamut gluten-free?
No; being a wheat variety, it contains gluten and is not suitable for those on a gluten-free diet.
Why is kamut soaked?
Since its kernels are large and firm, soaking shortens the cooking time and ensures more even cooking.