The Egyptian pyramid tale makes for a very romantic though highly unlikely story! It is widely accepted that Kamut is an obscure grain that was kept alive by peasant farmers in Egypt.
Unfortunately, in the last 50 years Kamut has vanished from its traditional lands being replaced by modern wheat varieties. These days it is mainly grown in Montana and Alberta. Although Kamut is related to wheat, many people who are wheat intolerant are able to eat Kamut.
It is generally found to be more digestible. Kamut has many nutritional benefits. It is also higher in lipids and is considered a high-energy grain that is favored by some athletes. One thing to note — Kamut is slightly lower in fiber than wheat. Kamut is always grown organically; it has never been hybridized or genetically modified.
This has positive implications for sustainable agriculture as high-quality crops are achieved without the use of harmful fertilizers and pesticides. The whole Kamut kernel also called the berry can be used in place of just about any grain. You can serve it hot for example, in a pilaf or cold such as marinated in a salad — see the recipe below. Kamut is also milled into flour and can be used in many recipes calling for wheat flour. Kamut bread tends to be denser.
Some Kamut bread recipes call for the addition of wheat gluten to help create structure and a lighter loaf. This ingredient fits into the heirloom grain category, though size-wise it's larger than other wheat. Kamut gets highly prized for containing rich nutrients such as protein, dietary fiber, B vitamins, manganese, and iron, and being easier to digest.
Today thousands of products get made with Kamut, from pizza crust to pasta to beer. The first Khorasan wheat seeds to get planted in America that we know for sure about came from farmer Earl Dedan, who got 36 samples of the grain in a chance encounter in Portugal in His father, Rube Dedan, planted the seeds at his farm in Fort Benton, Montana, and for over six years the crop grew larger until 1, bushels were sown.
Lucky for us, as the crop grew, Dedan shared seeds with all sorts of people, and fellow farmer Clinton Stranahan brought a coffee can of the seed to the county fair in California and passed it out.
That's where the then year-old Bob Quinn got it, but it wasn't to be planted in his father's Montana soil until after Quinn got inspired by a bag of Corn Nuts. The idea of making a snacking wheat with the large grains of khorasan didn't pan out, but Quinn decided to pursue growing the crop with his father regardless. By , the Quinns had decided to move toward organic farming, and three years later, the entire farm became certified. The Quinns also decided to make a bigger deal out of the khorasan, dubbing it Kamut and trademarking the name.
A year later, Arrowhead Mills had adopted the grain, and many other companies followed suit. Any way you cook or use whole wheat flour , berries, or full grains , you can do with Kamut. It is, after all, in the same family. However, the kernels prove larger than normal wheat grains with a longer shape and slight hump on one side of the grain.
Thanks to the Quinns and their globalization of Kamut, it's found in thousands of products and in the same forms, you get other wheat products in. Course Basic Ingredient.
Keyword how to cook kamut, khorasan wheat, what is kamut. Prep Time 5 mins. Cook Time 45 mins. Soaking Time 8 hrs. Total Time 50 mins. Servings 4 servings. Author Teenuja Dahari — veganlovlie. Ingredients g dried kamut grains , [1 cup] ml water , [3 cups] more as required water for soaking. Instructions Soak the kamut grains in plenty of water for at least 12 hours or overnight. The next day, drain and rinse the grains. To cook kamut on the stove top: Place the grains in a deep pot and add 3 cups fresh water.
Bring to a boil then lower the heat to medium and simmer partially covered for about 40 minutes to 1 hour or until the grains are gorged and tender. Check occasionally and add water as required. To cook the kamut in a pressure cooker: Add the grains and water to the cooker pot. I look forward to more study information both on the actual differences for the grains from each other as well as larger human studies on the rains themselves. In addition, a comparison with older tall grass varieties of T.
Caroline-WGC January 29, Hi Renee-- You have some great questions and we, like you, look forward to seeing more studies that help illuminate those answers. According to the USDA data, khorasan wheat has mg potassium and mg magnesium per g. The entry for durum wheat says it has mg potassium and mg magnesium per g, so very similar though slightly higher values. So it is especially interesting that khorasan wheat appears to contribute to higher blood-levels of potassium and magnesium than durum wheat does.
We look forward to learning more about the mechanisms behind these observations as more research is conducted and published. Dr Peter March 22, Look who funded the research. They have a vested interest and you can be sure that this 'research' is nothing but marketing for their product.
Don't be fool. Their is nothing independent about it! By the way, I do think that ancient wheat varieties are healthier than the genetically modified, hybridized, modern wheat.
But this is a just corporate propaganda. Secondly, they deceive us with this marketing propaganda piece diguised as 'research'. I would stay clear of such immoral beings. Get your Einkorn and other ancient wheats from somewhere else. What is happening is a total deception.
Don't be fooled. Learn how to critically appraise 'research' and understand what is really going on. Follow the money guys. Often the trail is hidden and required further digging, but in this case its in plain sight. Caroline-WGC March 27, Hi Dr. Peter -- Thanks so much for writing. This area of research is very new and we applaud Kamut Enterprises of Europe for contributing funding to the independent research published in these studies.
We hope that these findings will inspire other research groups, vested or not, to explore these differences further and we will keep our audience updated as this area of research develops! Annette August 21, I applaud your research.
I am finally retired but I spent 40 years working in academic research in various disciplines. I am happy to see Kamut funded a study and put their product to the test. Pharmaceutical companies fund research on their products as well. That is how many drugs go from benchtop to bedside or further in clinical trials. It is extremely hard to get patients subjects to show up for blood work and there are many factors that influence health variabilities such as smoking vs non and current patient health issues such as allergies and inflammation as we all have them.
Then there is the ever present lipemic sample that plagues us all sigh. Maybe the next phase could be DNA extraction for molecular testing.
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