ORGANIC KAMUT (Khorasan), kernels
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Botanical Name: Triticum turgidum subsp. Turanicum
Production: unprocessed, whole kernel
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.
- Milled, Khorasan flour can be used in loaves of bread, pies, cakes, pasta etc. and can be substituted in any recipe you would use wheat flour. Kamut has a 'buttery' flavor and so is very well suited in any baking application.
- Flaked, it can be cooked into a fresh porridge or use it in your favorite fruit crisp topping, muesli, granola or dessert bars
- Sprouted, you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking grains overnight or 10-12 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. You can sprout them further and sprinkle on salads, sandwiches, or juice into smoothies.
- Boiled or pressure cooked it serves a delightful, chewy, and versatile rice substitute or in soups, salads, risottos, and fillings. As with any of the wheat berries, if you pre-soak cooking time can be reduced. To cook, bring two parts water to one part Khorasan kernels to a boil and simmer 35 minutes for a firmer "Al Dente" texture or 45-60 minutes for a softer texture. Drain and enjoy!
Storage: keeps well in a sealed container in a cool, dry, and dark location...just like in tombs in ancient Egypt, hence Khorasan's nickname "King Tut's Wheat."
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. Even though this product has been grown, cleaned and packaged with the utmost care, please be aware that impurities may occur.
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It's such a great nutritious food!!!
This is excellent because it is rich in protein and various nutrients. We grind it the night before and soak it in milk. I eat it in the morning, mixed with ground or unground oatmeal. It tastes great whether you mix peanut butter or almond butter with cocoa powder, berries, or bananas. I like this unique savory flavor. However, since we grind it using a home machine, it still has a bit of a crunch when we eat it in the morning, even if we soak it in milk overnight. But remember! It has a nutty flavor and a higher content of protein compared to other grains. It takes a bit of trouble to grind it like this and soak it in milk or Greek yogurt overnight, but it's the best for growing children! It has a bit of crunch, but I use it mixed in for other baking as well. Highly recommended.