Have you tried kamut (khorasan) pasta and flour?

January 8, 2020 6:36 am Published by Leave your thoughts

Have you ever tried kamut (khorasan) flour or pasta? We stock kamut flour from Doves Farm and kamut tagliatelle and penne pastas from Lima. It’s a really interesting grain – in every sense.

Rich, nutty flavour

Kamut grain has got a great flavour: it’s rich, nutty, smooth and somewhat buttery. It makes a good change from standard wheat pasta or wheat-baked cakes and bread.

It’s not gluten-free – in fact, it contains more gluten than ordinary wheat. Interestingly, however, as with spelt, those who have wheat-intolerance, rather than a specific problem with gluten, often find that they can digest kamut without any problems. It’s also a popular grain amongst those seeking a low glycaemic index diet, including people with diabetes.

A high-protein grain

Kamut is high in protein (containing up to 40% more than modern wheat) and is a good source of fibre. You’ll find elements like magnesium, zinc, phosphorus, copper, manganese, molybdenum, selenium and vitamins B1, B3 and E in it too. It’s got a diverse antioxidant profile and many more amino acids than standard wheat.

Kamut – or khorasan?

You’ll see both names used, including on our website. Khorasan was an ancient Middle Eastern region and the grain, originally grown there, is named after that. Kamut is the registered trademark and name for khorasan grain and has come to be associated with it commercially (kamut itself is an ancient Egytpian word for ‘wheat’). Kamut grain is organically grown in the USA.

As a grain, it’s twice – or even three times – the size of ordinary wheat, with a lovely golden colour. It has a larger-than-life back-story too: legend has it that grains were found in the tombs of the Pharaohs and given to an American airman in World War II, who handed them over to a farmer in Montana, who brought the crop back to commercial life. (There’s got to be a film in there somewhere….)

Whether that’s entirely true or not, it’s for its historical properties that this grain is most prized – it has escaped the intensive breeding programmes other grains have been subject to and has not been hybridized. It’s thus thought to retain its vital nutritional properties.

The official Kamut website has some great recipes for using this product, at www.kamut.com/en/recipes.html. Why not try out Khorasan flatbreads , vegan avocado kamut pasta  or kamut snowball cookies?

Check out our current stocks of kamut/khorasan here.

Naturally Good Reads v2

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This post was written by Yzanne

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