What is Kamut

Kamut is actually a brand name for a specific variety of khorasan wheat, an ancient grain that is believed to have been originally cultivated in what is now Iran. The term "Kamut" comes from the ancient Egyptian language, meaning "wheat." The brand name "Kamut" was trademarked to protect and promote this ancient grain.

Story Behind Kamut

The modern revival of Kamut began with an American airman, Earl Dedman, who was stationed in Portugal. According to the tale, Dedman received some grains of this ancient wheat variety from a man claiming they were from an Egyptian tomb. Dedman sent these grains to his father, who was a wheat farmer in Montana. Initially, they didn’t have much success in promoting the grain, which they called "King Tut's Wheat."

Later on, in the 1970s, another Montana wheat farmer, Bob Quinn, became interested in the grain. Recognizing its potential, Quinn began to cultivate it organically, coined the Kamut brand, and started to promote it based on its organic farming methods, nutritional benefits, and unique flavor. The Quinn family registered Kamut as a trademark to ensure that all Kamut brand grain and products made from it would adhere to certain quality standards, including organic cultivation and no genetic modification.

Benefits of Kamut

Compared to common white, bleached wheat, Kamut offers several nutritional and health benefits:

1. **Higher Protein Content:** Kamut typically has 30-40% more protein than conventional wheat, which can be beneficial for muscle maintenance and growth.

2. **Rich in Nutrients:** It is high in lipids, amino acids, vitamins, and minerals, especially selenium, zinc, and magnesium.

3. **Antioxidant Properties:** The grain contains a variety of antioxidants, which are important for preventing damage from free radicals.

4. **Lower Gluten Strength:** Although Kamut does contain gluten and is not suitable for people with celiac disease, some people with sensitivities to modern wheat report they can tolerate Kamut better. This may be due to its lower elasticity and weaker gluten structure. it has half (24) of the gluten chronozones as common wheat does now (48)

5. **No Chemical Bleaching:** Kamut is not bleached, a process that is often used to give white flour its color and texture but can reduce nutritional content and introduce chemical residues.

6. **Organic Cultivation:** Kamut is always grown organically, which means it's produced without synthetic fertilizers or pesticides, leading to better soil health and less environmental impact.

7. **Whole Grain:** As a whole grain, it retains all parts of the seed (bran, germ, and endosperm), making it more nutritious than refined grains.

8. **Flavor Profile:** It is known for its rich, nutty flavor, which is often preferred over the bland taste of refined white wheat.

Consumption

Kamut can be used similarly to other wheat products, though it may require adjustments in cooking time or hydration due to its larger and harder grains. It is available in various forms, including whole berries, flour, and products like pasta, bread, and cereal.

In conclusion, Kamut represents a niche but growing interest in ancient grains and their potential health benefits as part of a diverse and balanced diet. Its story from obscurity to a trademarked brand highlights a growing consumer interest in the origins and cultivation methods of their food.

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