John Myers
Kamut is one of the original types of grain and is considered to be extremely healthy. It is also commercially available under the name Khorasan wheat. We’ll tell you exactly what this type of grain is all about and how much healthier it really is than modern types of wheat.
Kamut is that healthy
Like other wheat varieties today, Kamut is extremely healthy and nutritious.
- Compared to modern wheat varieties, it contains up to 40 percent more protein.
- It also has a large proportion of vitamin B and vitamin E, as well as a 35 percent higher proportion of zinc and magnesium than conventional types of wheat.
- Kamut is also good for your skin and hair because it contains plenty of the trace element selenium. As a component of enzymes, this is jointly responsible for many reactions in the body and also ensures shiny hair and radiant skin.
- Like other types of wheat, Kamut contains a lot of gluten. Unfortunately, this means that it is not suitable for a gluten-free diet. If you have celiac disease, it is better to use quinoa, buckwheat or millet.
The origin of Kamut
It is not known with certainty where the Khorasan wheat actually comes from. However, there are theories that it originated in Egypt, while other theories put Iran as the country of origin. What is certain, however, is that this form of wheat was already known and used more than 6000 years ago.
- Kamut is considered a cultivated form of durum wheat and comes from wild emmer. It is thus a very old ancestor of modern wheat.
- The grains are also reminiscent of the grains of conventional wheat, but are typically almost twice the size.
- The plant is less susceptible to disease and pest infestation.
- This makes them particularly attractive for organic cultivation, where no pesticides or the like are used.
- The main growing areas of Kamut are currently in North America, Canada and Southern Europe. Kamut is not currently cultivated in Germany.
Preparation tips for the ancient grain
With Kamut you can bake and cook like with conventional wheat.
- Kamut is available in store in the form of flakes, whole grains, semolina, flour, or couscous.
- It is particularly suitable for elastic doughs, which are required for pasta or baked goods, for example.
- If you want to bake rolls or bread with khorasan wheat, let the dough rise in the oven for at least 40 minutes so that the gluten can develop optimally. The nutty note of Kamut is particularly effective in baked goods.
- Kamut flakes are a delicious addition to a rich muesli.
- Boiled Kamut grains also make a delicious side dish.
Kamut FAQs
Is kamut healthier than wheat?
Kamut scores particularly well when it comes to your protein balance . Because the ancient grain contains up to 40% more protein than modern wheat varieties. In addition, Kamut scores with its high proportion of magnesium, zinc, the trace element selenium and folic acid.
What is Kamut healthy for?
Khorasan is an excellent source of fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamine) and vitamin B3 (niacin). In addition, it also has a high amount of minerals such as the trace element selenium, copper, manganese and molybdenum.
How healthy are Kamut noodles?
With Kamut you can eat pasta without a guilty conscience. The ancient Egyptian grain, which translates as “soul of the earth”, is extremely healthy . It contains 40 percent more protein than wheat flour and is high in magnesium, selenium and zinc as well as B vitamins and vitamin E.
Can Kamut replace wheat flour?
you can very well take Kamut instead of wheat . I do this often. The Kamut bread will be juicy. I’ve also baked cinnamon rolls with Kamut wholemeal flour and nobody noticed that it was wholemeal flour.
How to use Kamut?
Due to the high gluten content, this wheat variety is particularly suitable for elastic doughs such as noodles or baked goods. The nutty note is also excellent in bread. The special form of the starch in Kamut also delays retrogradation in baked goods.
What kind of grain is Kamut?
Kamut , like einkorn and emmer, is one of the oldest cultivated types of grain and is a type of durum wheat. The Egyptians were already cultivating the first wheat around 4000 BC. They gave it the name ” Kamut ” – which means something like “the soul of the earth”.
Why is Kamut so expensive?
However, products made from Kamut are significantly more expensive than products made from conventional wheat, sometimes twice as expensive . Additional costs result from organic cultivation and the lower yields as well as from the license fees.
Is Kamut gluten free?
If you have gluten intolerance (celiac disease), you should avoid cereals containing gluten. These include spelled, einkorn, emmer, barley, unripe spelt, Kamut, rye, triticale and wheat. Oats are a low-gluten grain and can be eaten by some sufferers without any problems.
How do kamut noodles taste?
Flavor: Kamut tastes mild and slightly nutty, similar to conventional wheat.
