Why Kamut? Part 1 - History

Khorasan Wheat (or Kamut) is classified as Triticum turanicum. This species of wheat is related to tetraploid, more commonly known as Durum wheat, a pasta grain. Khorasan is the best choice as a substitute for common wheat as they are very similar in many ways. It can be used to make bread, cookies, risotto, and anything else that calls for wheat flour.

Although Kamut is similar to common wheat, there are a few key differences between the two grains.

Khorasan wheat is said to be more easily digestible than other wheat. While it isn't gluten-free, its gluten content is different than common wheat, making it better for gluten-sensitive people. Khorasan wheat is much larger in size, it being a long-grained wheat. Its shape is also slightly more rounded than other types of wheat. The taste is much sweeter than common wheat. It contains natural sugars that make this wheat easily distinguishable by taste. The taste is rich and has a nutty tone to it.

This ancient grain originated in Egypt, along the fertile crescent.  In ancient Egypt, they most likely would have ground the wheat berries into flour to make bread.

Although there are many interpretations of how we came upon the specific wheat we have now.

Some say the grain was found in an ancient Egyptian tomb. Others say small farmers cultivated the crop and gave us the kind of wheat we have today.

No matter how it was found, the type of Khorasan we have now is most likely not the exact same variety as the one originally found in Egypt.

Kamut is an especially nutritious cereal, being rich in protein and dietary fiber. It is a nutrient dense wheat that most consider a super grain. To learn more information about what a super grain is, check out our blog What are Supergrains? 

❤ Try our USDA certified organic Kamut Wheat Berries ❤

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