Meet the Grain: Kamut

Kamut® (Triticum turgidum, ssp. turanicum also called Triticum turanicum) is a khorasan wheat, an ancient wheat originating from the region of Iran.  

It was brought to the U.S. in 1949 by Earl Dedman, who acquired the kernals from Egypt. According to a legend, the Dedmans called this wheat “King Tut’s Wheat” because the kernels were obtained from an Egyptian tomb.

In 1990, Bob Quinn from Montana trademarked this khorasan wheat and called it Kamut® which means “wheat” in ancient Egyptian.

Kamut® grains are 2 to 3 times bigger than common wheat berries. The grains are amber in color.  The flour has a nice yellow tint.  Kamut bread tends to have a mild, sweet and slightly nutty flavor with a golden, open crumb that retains more water than common wheat.

Kamut® does contain gluten, however some people with wheat sensitivities have been able to eat Kamut® products. This is because the gluten structures are less complex, which means it can be digested more easily.  It should be noted that all gluten-containing products, including Kamut, should be avoided in people with celiac disease, wheat allergy, and a high level of gluten sensitivity.

Kamut contains more protein, lipid, selenium, zinc, and magnesium than modern wheat. Selenium is an essential nutrient that plays critical roles in reproduction, thyroid hormone metabolism, and DNA synthesis. Zinc has an important role in the immune system, wound healing, protein and DNA synthesis. Magnesium is an important mineral in the body for energy production, protein synthesis, and blood glucose control. It also facilitates nerve impulse conduction and muscle contraction.