WHAT IS KAMUT®?
Kamut® is an amazing variety of ancient wheat. Unlike hard red or hard white hybrid wheat, Kamut® has lower gluten, is higher in protein, contains higher amounts of trace vitamins and minerals, and is lower in fat than many other grains, including oats.
Where It Began
The origin of Kamut® is intriguing – originally found in Portugal by way of Egypt in 1949, 36 grains of a large variety of wheat were given to Earl Dedman, a U.S. Airman serving in Portugal. Earl sent the 36 kernals of wheat to his father in Montana who successfully grew them throughout the next few years. In 1964, Bob Quinn, a 16 year old boy, saw the grain on display at the local county fair.
In 1977, Bob and his father Mack Quinn tracked down a small supply of the wheat and contacted the Corn Nuts® company, proposing they produce a product similar to Corn Nuts®, but made from giant wheat. Although promising, the project did not move forward. For the next few years, the Quinn family continued to grow the wheat on the family farm, and in 1986, showed the wheat at a food show in Anaheim, California.
Commercial interest in the wheat increased over time as various companies began to produce and market pasta and breads made with Kamut®. Demand started to grow when people reported that the wheat had great flavor, and was more easily digested compared to modern varieties. Seeing they had something special, Bob and his family created the KAMUT® trademark to protect the wheat and guarantee that it would be grown organically and unmodified for years to come.
What Is Kamut®?
Kamut® has since been identified as a specific variety of Khorasan wheat, originating from the fertile crescent (Middle East) thousands of years ago.
Today, Kamut® is available in its original form as wheat, whole grain and white flour, and rolled Kamut®. It is used in many products world-wide. Kamut® is popular in Italy where pasta is king, and here in the U.S., where this variety of Kamut® brand Khorasan wheat is fast becoming known as a better alternative to modern wheat.
Kamut® has lower gluten, is more easily digested and has a sweet, mild taste compared to other varieties of wheat. Kamut® is also higher in minerals, such as Selenium (needed for Thyroid health) and copper. A diet that includes Kamut® can also help reduce inflammation and increase protein intake for athletes and those with active life-styles.
Whatever you choose to bake in your kitchen, Kamut® is a better choice when it comes to grain that helps rather than hurts. See our list of Kamut® recipes here.