Kamut is a brand name; the actual wheat is called khorasan. It’s a very old variety of wheat with origins speculated to reach as far back as Mesopotamian times. The kernels are twice the size of modern regular wheat. They’re also slightly bent or humpbacked in shape. Khorasan wheat has a distinctly sweet and nutty flavor.

Much of the nutritional advantages of this grain come from its being an ancient type of durum wheat. That means it has not undergone extensive breeding unlike modern regular wheat. More often than not the results of these modifications increased yield but lowered nutrition. Khorasan is in fact lower yielding compared to typical varieties of wheat. But it is hardier and can better withstand drought stress.

This old variety of wheat is recommended for moderate consumption only because it still contains some of the disadvantages inherent in wheat. Read on and learn the pros and cons of fresh milled Kamut wheat (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading →