Kamut

Kamut is a registered trade name for Khorasan wheat, a durum-type wheat scientifically classified as Triticum turgidum subsp. turanicum. The grain is known for its large kernels and a sweet, nutty flavor. Kamut is marketed by Kamut International Ltd. as a heritage wheat with origins in the ancient Near East.

Khorasan wheat has ancient roots in the Near East. In the late 20th century, seeds of this wheat were revived and distributed by Kamut International, which branded the grain as Kamut. Since then, it has been grown on farms in North America, Europe, and other regions, often on a small to mid-scale.

Kamut grains are notably larger than common bread wheat kernels. The flour made from Kamut can be used to bake bread, pizzas, pastas, cereals, and baked goods. The grain is typically cultivated under traditional or organic farming practices, and is sometimes promoted as a heritage alternative to modern wheat varieties.

Nutritionally, Kamut generally contains higher protein content and higher levels of minerals such as magnesium, zinc, and selenium compared with some modern wheat varieties. It contains gluten and is not suitable for people with celiac disease or gluten sensitivity.

In culinary use, Kamut flour imparts a mildly sweet, rich flavor and a chewy texture. It is used in breads, pasta, cookies, and breakfast cereals, and is commonly found in health-food stores and organic product lines.