Kamut: The New Ancient Grain

Ancient grains like spelt, farro, amaranth and teff have enjoyed a revival over the past year. We spoke with Bob Quinn, Ph.D., organic farmer and founder of Kamut® International, about the up-and-comer, khorasan wheat (aka Kamut), a sweet, nutty grain beloved by many chefs. It can be prepared like oatmeal for breakfast; enjoyed in pasta, bread, grain; or used as flour.
Why are ancient grains suddenly so popular? There has been an increasing demand, due to their nutritional and health benefits. Unlike modern grains, ancient grains have survived intact for centuries and generally have more vitamins, minerals, fiber and proteins than modern grains, as well as a distinctive and more flavorful taste.

What is khorasan, exactly? Khorasan is an ancient wheat that is a very close relative of durum. Before being introduced to the health food market as Kamut® brand khorasan wheat, it was unknown in the Western world. It was not in commercial production because of its low yields and susceptibility to fungal diseases, which can attack wheat in higher rainfall areas of wheat-growing regions. The “Kamut” trademark guarantees the grain is 100 percent organically grown, non-GMO, has not been mixed with modern wheat and is of high quality and purity.
Peer-reviewed scientific journal articles have reported that it is anti-inflammatory, produces the effects of strong antioxidants and reduces symptoms of cardiovascular disease and irritable bowel syndrome as well as aiding with weight loss. Additionally, those who are sensitive to modern wheat often find Kamut® wheat easier to digest. kamut.com