Kamut

Photographs copyright © 2011 by Sara Remington
Kamut has stunningly large, almost bronze-colored grain kernels and a rich, buttery flavor. This ancient wheat variety is properly called khorasan and is commercially sold under the trademarked name Kamut. In the United States, it was first cultivated in Montana about sixty years ago, and has become more widely available only in the past twenty years. The grain, which is still grown in Egypt and in small plots in Turkey, has never been hybridized. Its trademark certifies that all Kamut is grown organically.

Compared to modern-day wheat, Kamut is higher in protein and certain minerals such as selenium. Stories abound that Kamut was found in an ancient Egyptian tomb, and that its seeds were miraculously replanted in modern days—these stories are, well, just good stories.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'