What Exactly Is Kamut®?
Before identifying the closest grain, it's crucial to understand what Kamut® is. Kamut® is the trademarked brand name for a specific, organically grown strain of khorasan wheat, also known by its scientific name, Triticum turgidum L. subsp. turanicum. The story of this ancient grain traces back thousands of years, with legend suggesting it was discovered in Egyptian tombs, leading to nicknames like 'King Tut's Wheat' or 'Prophet's Wheat'. The trademark was established to guarantee the grain's pure, unhybridized, and non-GMO lineage. Therefore, the grain that is literally 'closest' to Kamut® is simply khorasan wheat itself.
The Direct Match: Khorasan Wheat
Since Kamut® is a brand of khorasan wheat, any product labeled simply as khorasan wheat is essentially the same grain, although it won't carry the certified, organic guarantee of the Kamut® brand. The grains are large, golden-colored, and are prized for their rich, nutty, and buttery flavor profile. While it contains gluten, its gluten structure is different from modern wheat, which many with mild sensitivities report finding easier to digest.
Close Relatives and Worthy Alternatives
While khorasan wheat is the most direct parallel, other grains are genetically and culinarily similar, making them excellent substitutes. The most notable are durum wheat, spelt, and farro.
Durum Wheat: A Genetic Cousin
Durum wheat (Triticum turgidum subsp. durum) is perhaps the most significant relative of khorasan wheat. It shares the same species classification (Triticum turgidum) and a similar chromosome count. However, durum has a much longer history of extensive cultivation and is most commonly milled into semolina flour for pasta. While similar, a side-by-side comparison reveals subtle differences in baking and flavor, often influenced by the specific farm and harvest.
Spelt: Another Ancient, Hulled Wheat
Spelt, also known as dinkel wheat, is another ancient wheat species that shares similarities with Kamut®. Both are ancient grains, grown organically, and have not been hybridized like modern wheat. Spelt has a nutty flavor and is rich in minerals like iron, magnesium, and zinc, though Kamut® tends to be higher in protein and other minerals like selenium. In baking, spelt flour produces tender, soft baked goods, while khorasan tends to be more crumbly.
Farro: The Ancestral Connection
Farro is a term that can refer to three different ancient wheat varieties: einkorn (Triticum monococcum), emmer (Triticum dicoccum), and spelt (Triticum spelta). Emmer, in particular, is an ancient, hulled wheat that can be considered a distant relative of both khorasan and durum. Farro, like Kamut®, is a good source of protein, fiber, and minerals, and has a similarly hearty, chewy texture when cooked as a whole grain.
Comparison of Kamut®, Khorasan, and Similar Grains
| Feature | Kamut® / Khorasan Wheat | Durum Wheat | Spelt | Modern Wheat |
|---|---|---|---|---|
| Origin | Khorasan region of Iran / Ancient Egypt | Mesopotamia / Mediterranean | Near East / Europe | Worldwide (Hybridized) |
| Grain Size | Large, plump | Medium | Medium | Small |
| Flavor Profile | Nutty, buttery, sweet | Subtle, traditional wheat | Nutty, slightly sweet | Neutral |
| Best For | Pilafs, salads, pasta, bread, baked goods | Pasta, couscous, semolina | Bread, muffins, cookies, quick breads | All-purpose baking, cereals |
| Gluten Content | Present, but different structure; higher in protein | High; excellent for pasta | Present, lower than modern wheat; water-soluble | High; bred for elasticity |
| Digestibility | Often tolerated by those with mild sensitivities | Standard | Some find it easier to digest due to water-soluble gluten | Lower for some sensitive individuals |
| Key Nutrients | Selenium, zinc, magnesium, protein | Protein, B-vitamins, iron | Iron, magnesium, zinc | Varies by type; often enriched |
Culinary Uses and Baking Properties
Khorasan wheat, sold under the Kamut® brand or otherwise, is incredibly versatile in the kitchen. Here's a look at some common uses and its unique baking characteristics:
- Whole Grains: The large, chewy berries make an excellent substitute for rice or other whole grains in salads, pilafs, and side dishes.
- Flour: Kamut® flour lends a rich, buttery flavor to baked goods. It works well in bread, pizza dough, cookies, and pasta. However, the gluten is more delicate, meaning it requires careful handling and may result in a denser loaf.
- Other Products: Look for puffed khorasan cereal, pasta made from khorasan flour, and khorasan flakes for granola.
How to Choose the Right Grain for You
When deciding which grain to use, consider your dietary needs and the recipe's requirements. If you seek the exact flavor and nutritional profile of the Kamut® brand, opting for generic khorasan wheat is the most direct route. For those with mild gluten sensitivities, both khorasan and spelt can be good options, though they are not gluten-free. For pasta-making, durum wheat remains the classic choice, though khorasan also performs exceptionally well. Exploring these ancient grains can add a new dimension of flavor and nutrition to your cooking, all with a rich history behind them.
Conclusion
While Kamut® is a well-known brand, the grain it represents is khorasan wheat. For those searching for the grain closest to Kamut®, the answer is khorasan wheat itself. Other close relatives include durum wheat, which shares a similar genetic makeup, and other ancient wheats like spelt and emmer, which offer comparable nutritional benefits and culinary applications. Understanding the relationship between these grains allows consumers to make informed choices about flavor, texture, and nutritional content, whether they are baking, cooking, or seeking a healthier, more digestible alternative to modern wheat.
To learn more about the unique properties and origin of khorasan wheat, visit the official Kamut® website.
