Food of the Month: Kamut


December 14, 2012

Care of Andrea Gourgy

Also known as Khorasan wheat, Kamut is an ancient grain; so ancient, in fact, that legend has it that Kamut was the very same variety of grain that Noah took with him on the ark. Of course, no one can be sure if Kamut actually has a place in biblical history, but it still has a very interesting story behind it.
The Kamut that we buy in stores here in North America descends from grains that made their way from Egypt to Montana back in the 1940s. A U.S. airman who travelled to Egypt happened to pick up some of the grains and passed them on to a fellow airman in Portugal. From there, they were sent to Montana, where the first North American crops of these grains began to be harvested.
Interestingly, Kamut is not the name of a type of wheat–it it is actually a word that Montana farmers took from an Egyptian hieroglyphic dictionary and is registered as a trademark to market Khorasan wheat. The trademark, or brand, of Kamut is a means of guaranteeing a certain level of quality and the particular attributes of the product.

Kamut is always organic and is never genetically modified. When buying Kamut, since it is a brand, customers are ensured that the product is specifically Khorasan wheat and it is not mixed with other varieties of wheat.  Nutritionally, Kamut is more protein-dense than other types of wheat; it also has higher amounts of selenium, zinc  and magnesium. It is a larger grain than durum wheat (about twice the size) and has a delicate, nutty flavour. It can also be purchased as whole grain flour, and is particularly suited to baking.

Filed under: Eat Veg elifelines Food of the Month Nutrition