What is Kamut?
Kamut is the registered trademark under which khorasan wheat is sold. It is an ancient grain, brought to the West from Egypt in the mid-twentieth century by an American airman. It is not thought to be native to Egypt but possibly introduced by invading Greek or Roman armies. Legend has it, Noah took the grain on board his ark.
All grain grown under the Kamut trademark is certified organic, containing between 12-18% protein and high in the mineral selenium, which plays a role in the functioning of the thyroid gland.
Kamut contains gluten so is not suitable for coeliacs, however some with allergies or intolerances to common wheat may find they can eat it. It has a rich, buttery flavour.
Kamut is thought to last longer than common wheat due to lower moisture levels, but still store the grains in a cool, dry place away from sunlight and in an airtight container.
How to cook kamut?
Kamut can replace rice in a wide range of dishes.
Pre-soak the grains overnight then cook 2-3 parts water to one part kamut and simmer for 40-45 minutes. You can steam it with about 2 and a half parts water to 1 part kamut, it will take around an hour.
We also stock Kamut flour for baking, and Kamut pasta.
Try an easy One Pot Kamut Chilli
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