Chieftain^® Wild Rice Company

KAMUT

Description:
This ancient relative of modern durum wheat, Kamut is a non-hybrid grain; two to three times the size of common wheat.  The history is interesting: in 1949 a U.S. airman acquired 36 kernels, from a friend who claimed to have taken them from a box in a tomb near Dashare, Egypt.  He sent them to his family in Montana where they grew the grain but found there was no market for it.  After a long period of oblivion, one jar of the grain was rediscovered thus leading to the value of this unique grain.  Given the trade name "Kamut" which is an ancient Egyptian word for wheat, Kamut is nutritionally superior to wheat and can be substituted for common wheat with great success.  Kamut has a rich, buttery flavor, and firm chewy texture and is easily digested.  Kamut is a nice substitute for Rice or Wheat Berries in casseroles and stuffing. Described as a “high energy grain,” Kamut is high in protein, fiber, and minerals.  Kamut is an heirloom food and many people with wheat allergies us it instead of wheat. 

Suggested Use:

Kamut can be found in cereals, breads, cookies, snacks, waffles, pancakes, bread mixes, baked goods, and prepared and frozen meals. Due to the sweetness of this grain, some as “the sweet wheat” refers it to.  Kamut can be used in chili, macaroni and cheese, salads, seafood, pasta, breads, pizza, soups, sauces and pilafs.