Kamut

Triticum turgidum

Origin / Harvest:

• USA / September–October

Description & History

Kamut® wheat is closely related to durum wheat; both of these ancient wild wheat species have been found along the Fertile Crescent (the region of the Nile, Tigris, and Euphrates Valleys in the Middle East) and along with barley are considered some of the earliest grains known to human civilization. As a distinction from other wheat species (i.e. durum, spelt), many researchers believe the Kamut® grain was not taken from a tomb but probably survived the centuries as an obscure grain kept alive by the diversity of crops common to small peasant farmers in Egypt.

In the 1950s, North African and Middle Eastern governments looking to increase crop production encouraged farmers to grow more modern wheat species, pushing Kamut® and other ancient wheats nearly to extinction. During the same period, the Kamut® grain was carried to the U.S. with the hopes of cultivation there. Over the following decades, interest in this unique wheat has not grown only in the US but all over Europe and Japan.

Uses

Kamut® wheat can be substituted for common wheat with great success. Because of the inherent sweetness of the Kamut® wheat grain (referred to by some as “sweet wheat”), no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. The natural firmness of the kernels is excellent for pilafs, cold salads, soups, or as a substitute for beans in chili. Kamut® wheat also makes outstanding pasta. Because of the strong gluten in the protein, Kamut® pasta can be frozen and reheated without losing its firmness. With its rich, buttery flavor, this grain is also easily digested.

For those suffering wheat sensitivities, Kamut® wheat has a unique role. Recent research by the International Food Allergy Association (IFAA) concluded “For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat.” However, those with severe allergies should always seek the advice of a physician.

Nutrition

Kamut® wheat is two to three times the size of common wheat with 20–40% more protein and a higher content of lipids, amino acids, vitamins and minerals. Kamut® wheat is an excellent source of magnesium, niacin, thiamine, and zinc. It is also a good source of iron and riboflavin.

Kamut