KAMUT Khorasan Grain (Triticum Turgidum Turanicum)
Kamut, also called khorasan wheat, is one of the oldest recorded grains. Found in ancient Egyptian tombs, it is also sometimes referred to as “Pharaoh Grain.” Originally presented at the Montana State Fair as “King Tut’s Wheat” it did not catch on and the first commercial crops ended up as cattle feed. In recent years, kamut has regained popularity because of its vast nutritional benefits and rich flavor.
Kamut contains more fatty acid and approximately 30% more protein than wheat. It is a good alternative for those with wheat allergies because the chewy texture and nutty flavor is very similar even though many of the properties are different. Kamut is also high in fiber as well as an excellent source of essential minerals, including magnesium and zinc as well as the antioxidants manganese and selenium.
Kamut is most often boiled until it is tender and used as a base for salads, casserole and soup. Ground or processed kamut can be mixed into a porridge-like breakfast cereal and pairs well with fruit and yogurt.
Learn more about other Whole Grains: [button color=”red” size=”small” link=”http://www.boschkitchencenters.com/discover/grain-education” target=””]Grain Education[/button]