What Exactly Is Kamut?
Kamut is an ancient variety of Khorasan wheat, Triticum turanicum, and is sold under the trademarked brand name KAMUT®. The trademark ensures the grain is always organically grown, never hybridized, and has specific nutritional and quality standards. Its history is rooted in ancient Mesopotamia and Egypt, where its larger, golden kernels were first cultivated thousands of years ago. It earned nicknames like "King Tut's Wheat" and "Prophet's Wheat" due to its long history.
The Historical Revival of Khorasan Wheat
For millennia, Khorasan wheat was cultivated but remained relatively obscure compared to modern wheat varieties. It wasn't until the mid-20th century that the grain was rediscovered and commercialized. The story goes that a U.S. airman obtained 36 kernels from Egypt and sent them to his farmer father in Montana. The crop grew and became a local curiosity. In the 1980s, Montana farmer Bob Quinn and his father, Mack, began cultivating it organically and trademarked the name "Kamut" to preserve its genetic integrity and guarantee its quality. This revival brought the nutty, buttery-flavored grain to a wider health food market.
Kamut vs. Modern Wheat: Key Differences
While Kamut is indeed a type of wheat, its ancient, unhybridized nature gives it several key differences compared to the modern, common wheat (Triticum aestivum) we consume today. These distinctions cover its genetics, nutritional content, and how people's bodies interact with it.
Genetic Composition
Modern wheat is a hexaploid, meaning it has 42 chromosomes, the result of extensive and selective breeding over thousands of years to produce higher yields. Kamut, along with durum wheat, is a tetraploid with only 28 chromosomes. This simpler, more primitive genetic structure is a major factor in its unique properties.
Nutritional Profile
Kamut boasts a superior nutritional profile to modern wheat. It contains significantly higher levels of protein, minerals, and fatty acids. A comparison reveals the benefits:
- Higher Protein: Up to 40% more protein than modern wheat.
- More Minerals: Higher content of zinc, magnesium, phosphorus, and iron.
- Excellent Selenium Source: An excellent source of the antioxidant mineral selenium.
- Rich in Fatty Acids: Higher levels of essential fatty acids.
- Abundant Antioxidants: Contains more polyphenols and carotenoids, which have antioxidant and anti-inflammatory properties.
Impact on Digestion and Gluten Sensitivity
For individuals with celiac disease, Kamut is not a safe alternative, as it does contain gluten. However, many people with non-celiac gluten sensitivity report that they can tolerate Kamut better than modern wheat. This is potentially due to its simpler genetic structure and different gluten protein composition. The higher fiber content of Kamut also aids in digestion and promotes a healthy gut microbiome.
Comparison Table: Kamut vs. Modern Wheat
| Feature | Kamut (Khorasan Wheat) | Modern (Common) Wheat |
|---|---|---|
| Scientific Name | Triticum turgidum ssp. turanicum | Triticum aestivum |
| Chromosomes | 28 (tetraploid) | 42 (hexaploid) |
| Modification | Unmodified, unhybridized | Extensively hybridized and modified |
| Protein Content | Significantly higher (up to 40%) | Lower |
| Selenium Content | Excellent source | Lower |
| Flavor | Nutty and buttery | Milder, more neutral |
| Digestibility | Easier for some with sensitivities | May be more difficult for those with sensitivities |
| Availability | Mostly organic, health food stores | Widespread availability |
Cooking and Baking with Kamut
Kamut's unique flavor and characteristics make it a versatile ingredient for cooking and baking. The whole berries are larger and chewier than other wheat grains, making them excellent additions to dishes like pilaf, grain bowls, and salads. When ground into flour, it has a rich, golden color and a buttery flavor that works well in bread, pasta, and baked goods.
To use whole Kamut berries, it is best to soak them overnight to reduce the cooking time. Afterward, simmer the grains for 30–40 minutes until tender. When baking with Kamut flour, keep in mind its gluten is more delicate, which can require slight adjustments to recipes. For example, the dough may need a bit more hydration and a gentler kneading process. Many bakers find that combining Kamut flour with a higher-gluten flour can produce a more robust loaf.
Culinary Applications for Kamut
Here are some popular ways to incorporate Kamut into your diet:
- Whole Berries: Use in place of rice or other grains in pilafs, salads, and soups.
- Flour: Bake nutritious and flavorful bread, crackers, pancakes, and cookies.
- Pasta: Use Kamut pasta as a wholesome alternative to traditional pasta.
- Breakfast: Cook as a hearty porridge or add puffed Kamut to cereal.
Conclusion
In summary, Kamut is absolutely a type of wheat, but it is a distinct, ancient variety known as Khorasan wheat. While it contains gluten and is not suitable for those with celiac disease, its unique genetic and nutritional makeup offers potential benefits for others, including a higher protein and mineral content and easier digestion for some with sensitivities. By understanding that Kamut is not the same as modern, hybridized wheat, consumers can make more informed choices to add this flavorful, ancient grain to their diets.
For more information on the KAMUT® brand and its standards, see their official website: www.kamut.com.
