Kamut, the wheat of the pharaohs

The first farmers of Mesopotamia discovered the nutritional power of wheata plant which comes from Iran and they cultivated it several thousand years ago.

But the almost wild seeds they used are gone transforming over the centuries to the current, docile and productive varieties. Along the way they have lost aromas and nutrients.

The American farmer Bob Quin commercially recovered the seed in 1970 who seduced the pharaohs and who we now know by his mark, kamutwhich in Egyptian means “soul of the earth”.

Kamut properties

Apparently it is a hybrid variety of Triticum turanicum and T. polonicum which is still cultivated in some corners of southern Europe and northern Africa.

The seed, elongated and tan in color, it is between two and three times larger than that of common wheat. Its taste is sweet, unctuous and is slightly reminiscent of butter, but it is especially interesting for its nutritional value.

How are kamut different from other varieties of wheat? Since it contains less water, the concentration of nutrients is higher: a 16% protein compared to 11.5% of common wheat and 2% more carbohydrates. It is also rich in vitamins of group B and E, as well as in magnesium, zinc and selenium.

Instead the variety whole grain provides less fiber, because his skin is very thin.

if it germinates the grain of kamut is multiplies its nutritional power.

What is kamut used for and how to prepare it

The grain can be used in many different recipesranging from breads and cakes to soups and stewsgoing through the salads.

In stews, given their consistency, can partly replace legumes.

The preparation is the same as for brown rice, but Before boiling it, soak for half an hour. once cooked left in cold water to which is added sea ​​salt and some bay leaves.

In addition to whole grains, health food and organic stores offer a wide variety of variety of kamut-based products, always with the guarantees of organic production.

With the flakesonce toasted, they are made mueslis and the puffed grains are more sweets than those of common wheat. The flour is highly recommended for use in bakery. You don’t need sugar and hardly any yeast. Due to its notable gluten content, after kneading it Whole wheat kamut flour rises faster than common wheat flour. And the bread acquires a peculiar nutty aroma.the kamut with wheat syrup it is ideal to do cake shop.The spaghetti, macaroni and spirals They are made with kamut flour or with a mixture with common flour. They are also delicious Rice cakes with kamut, cookies and biscuits.The sprouts can be blended and the result is a juice with a delicate flavor.