What is Kamut? 

Let’s face it, the likelihood is you are as familiar with Kamut it’s pronunciation. This ancient grain is as rich in its nutrients as it is in its history. This gorgeous grain is correctly pronounced, “kuh-moot”. With our food systems ever changing and diets ever evolving, it’s nice to know some things never change — enter Kamut.

Kamut is ancient, but relatively new in the USA

As goes with anything that has a lengthy history mystery, intrigue and legend surround this variety of wheat. According to the tale, Kamut, also known as Khorasan wheat, made its debut on U.S. soil in 1949, when a US Airman stationed in Portugal received some unusual looking frains from a man who claimed to have taken it from a tomb in Egypt. He then sent the kernels to his wheat-farming father in Montana. Thus begun its literal roots in U.S. farming.

However, as with most beginnings, the grain didn’t find success. It then remained somewhat dormant for a few decades. That was, until a father and son farming duo in the same state cultivated the grain in 1977. This father and son, Bob and Mack Quinn, then registered the cultivated grain variety entering a trademark under the name Kamut in 1990. Though its history dates back into Egyptian times, its health benefits are still alive and robust.

Kamut is nutritional powerhouse

This grain sure does pack one nutritious punch… and it’s a heavy hitter! The kernels themselves are twice the size of standard wheat kernels. The flavor profile has a nutty, buttery and rich flavor. High in healthy fats and with up to 40% more protein that your run-of-the-mill wheat you are likely to find, choose this grain as your new nutritious go to. Kamut contains vitamins and minerals like zinc, magnesium, and fiber, along with phytochemicals that help in regulating the body’s pH. This grain really leaves its contemporaries in the dust.

While the modern day Westernized wheat cousin of this grain dominates the market, Kamut shows that some things are better left unsullied. Unlike Kamut, Western wheat is most commonly sprayed with toxins to be made cheaper and easier to produce. Kamut has proven that a classic never really goes out of style.

About Megan Boehm

Megan is an entrepreneur and writer living in Tennessee. Her research in sustainability and organic foods has influenced her lifestyle and led her to pursue her own sourdough bread business. As a mother and business-owner, Megan is always looking to educate readers on healthy and sustainable living.

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