Botanical Name: Triticum turgidum subsp. Turanicum
Production: our kamut flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
This heirloom grain is named after the historical province of Khorasan in central Asia and has been trademarked as Kamut in order to protect and preserve the exceptional qualities of this ancient wheat variety. Most Kamut is now grown in southern Saskatchewan or the upper Great Plains regions of North America.
Qualities: Kamut is prized for its nutrition density, ease of digestibility, and sweet nutty-buttery taste. Kamut is twice the size of durum wheat and is higher in protein, amino acids, vitamins (vitamins B1, B2, E and niacin) and many minerals, especially selenium, zinc, potassium, iron, phosphorus and magnesium compared to modern wheat. Kamut has a diverse phenolic profile and contains many more health-beneficial phytochemicals compared to modern hybridized grains. High levels of carotenoids, another family of strong antioxidants, are likely responsible for the rich golden color of the grain and flour. Moreover, kamut ranks low on the glycemic index which is valued by diabetics, dieters and athletes who looks for foods that do not stimulate insulin and fat storage. For many people with wheat sensitivities, kamut has become "the wheat you can eat" as they are able to digest it without any discomfort or allergic reaction.
Common use: Kamut flour can be used in breads, pies, cakes, pasta etc. and can be substituted in any recipe you would use other wheat flour. Kamut has a 'buttery' flavor and so is very well suited in any baking application.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.