ORGANIC KAMUT (Khorasan), flour
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Botanical Name: Triticum turgidum subsp. Turanicum
Production: our Khorasan flour has been milled using a slow speed hammermill assuring temperature control below 40C (104F) 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 Khorasan is now grown in southern Saskatchewan or the upper Great Plains regions of North America.
Qualities: Khorasan is prized for its nutrition density, ease of digestibility, and sweet nutty-buttery taste. It 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. Khorasan 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, Khorasan ranks low on the glycemic index which is valued by diabetics, dieters, and athletes who look for foods that do not stimulate insulin and fat storage. For many people with wheat sensitivities, Khorasan has become "the wheat you can eat" as they are able to digest it without any discomfort or allergic reaction.
Common use: Khorasan flour can be used in loaves of bread, pies, cakes, pasta etc. and can be substituted in any recipe you would use other wheat flour. Khorasan 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.
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best flour for bread making
I am making sourdough bread. Spelt was not great so I tried this. Wow, the bread rose quick with only a tiny bit of yeast added. Excellent flavor that compliments the sourdough tang. An incredibly good organic flour from the kootenays, Thank you.