Ingredients Index


Kamut is a type of ancient grain that has been cultivated for thousands of years. Also known as "Khorasan wheat," it is believed to have originated in ancient Egypt or Mesopotamia and was later brought to the United States by a U.S. airman who discovered it in an Egyptian tomb. Today, kamut is grown in various parts of the world, including the U.S., Canada, and Australia. One of the distinguishing features of kamut is its large size and golden color. The grain is about two to three times the size of regular wheat and has a rich, buttery flavor. Kamut is also known for its hard texture and high protein content, making it popular among health-conscious individuals. Kamut is not only delicious but also highly nutritious. It is naturally rich in vitamins and minerals, including B-vitamins, magnesium, zinc, and selenium. It is also an excellent source of dietary fiber, which promotes digestive health and helps regulate blood sugar levels. Kamut also contains omega-3 and omega-6 fatty acids, which are important for heart health and brain function. The health benefits of kamut extend beyond its nutritional profile. Research has shown that kamut may have anti-inflammatory properties and could help reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. Some studies have also suggested that kamut may improve cholesterol levels and reduce the risk of metabolic syndrome. Cooking with kamut is fairly easy, and it can be used in a variety of dishes. It can be cooked and used as a side dish or added to soups, stews, and salads. Kamut flour can also be used in baking to make bread, muffins, and other baked goods. In recent years, kamut has gained popularity among those who are gluten-sensitive or intolerant. While kamut contains gluten, some individuals find that they can tolerate it better than other types of wheat. However, it is important for individuals with celiac disease or gluten allergies to be cautious and consult with a healthcare professional before consuming kamut. In conclusion, kamut is a versatile and nutritious ancient grain with a rich history. Its unique flavor, large size, and health benefits make it an excellent addition to a balanced diet. Whether you are looking for a new grain to experiment with in the kitchen or seeking a gluten-friendly alternative, kamut is definitely worth trying.

About Preparation and Cooking

Kamut, an ancient grain with a sweet and nutty flavor, has gained popularity in recent years due to its nutritional benefits. When preparing and cooking kamut, there are several approaches you can take to enhance its taste and texture. One common approach is soaking the grain overnight before cooking. This helps to soften the grain and reduce the cooking time. To soak kamut, rinse the grain thoroughly and then place it in a bowl with enough water to cover it. Allow it to soak for at least 8 hours or overnight. After soaking, drain the kamut and rinse it again before cooking it. The most common cooking method is boiling. In a pot, bring water to a boil and then add the kamut. Cook it for about 30-40 minutes or until it becomes tender yet still slightly chewy. You can also use a pressure cooker to expedite the cooking time, which generally takes around 20 minutes. Another approach to cooking kamut is toasting it before boiling. This technique elevates the nutty flavor and adds a delightful crunch to the grain. To toast kamut, heat a dry skillet over medium heat and add the grain. Stir it continuously for about five minutes or until it becomes fragrant and golden brown. Then transfer it to a pot of boiling water and cook as usual. Once the kamut is cooked, it can be used in a variety of dishes. It can serve as the base for grain salads, added to soups or stews, or used as a substitute for rice or couscous in various recipes. Its unique texture and flavor make it a versatile and nutritious ingredient in the kitchen.

Jain Diagram

Details about Kamut

Kamut, also known as Khorasan wheat, is an ancient grain with a rich history. Originally from the Middle East, it is believed to have originated in modern-day Iran and Iraq. The word "kamut" itself is thought to be derived from an ancient Egyptian term meaning "wheat grain." Kamut has been cultivated for thousands of years, dating back to ancient Egyptian and Persian civilizations.

The cultivation of kamut involves careful agricultural practices. It is a hardy grain that can tolerate harsh climates and has adapted to diverse growing conditions. Usually grown in small-scale farms, kamut requires minimal input in terms of fertilizers and pest control. It is also a non-hybrid, non-genetically modified organism, making it an attractive choice for organic farming.

Kamut grows in long, slender stalks, with heads of grains that resemble modern wheat, but larger in size. The grains have an elongated shape, with an amber hue and a pearly appearance. They are larger than typical wheat kernels, giving them a unique look.

Kamut is sought after for its culinary uses and nutritional benefits. It is known for its rich, buttery flavor, nutty aroma, and pleasant chewy texture. The grain has a high protein content, around 30% more than conventional wheat, making it an excellent choice for those seeking alternative protein sources. Moreover, kamut is also higher in essential minerals such as selenium, zinc, and magnesium, and vitamins like vitamin E and B-complex vitamins.

In culinary terms, kamut can be utilized in a variety of ways. The most common use is grinding the grains into flour, which can be used in baking bread, muffins, pancakes, or pastries. Kamut flour can be easily substituted for regular wheat flour in many recipes, adding a unique flavor profile and nutritional value.

Whole kamut grains can be cooked similarly to rice or quinoa. They are often used in salads, pilafs, or as a side dish, providing a satisfying and filling alternative to other grains. Cooked kamut grains are pleasantly chewy and have a slightly sweet taste, enhancing the overall dining experience.

Another popular use of kamut is in the form of kamut flakes or puffed kamut, similar in texture to rolled oats or rice crisps. These flakes can be used as a cereal base, added to granola, or incorporated into energy bars. Puffed kamut is a crispy and nutritious snack on its own or mixed with dried fruits and nuts.

Preparing kamut for cooking involves rinsing the grains under cold water to remove any impurities. Then, the grains are soaked overnight, which reduces their cooking time and enhances their digestibility. After soaking, the grains can be cooked in water or broth, with a ratio of 2 cups of liquid per 1 cup of kamut. Simmering for about 45 minutes to an hour will result in perfectly cooked kamut grains that are tender yet still retain their shape.

Overall, kamut is a versatile grain that adds unique flavor, texture, and nutritional value to a wide range of culinary creations. Whether used as flour, whole grains, flakes, or puffs, it offers a delicious and healthy alternative to more common grains. With its rich history and remarkable nutritional qualities, kamut has rightfully earned its place in the modern culinary world, being embraced by chefs, home cooks, and health-conscious individuals around the globe.