grain that is an ancient relative of modern durum wheat. Yields outperform wheat in times of high stress, but are equivalent to lower with ideal conditions. Kamut grains are generally higher in protein than wheat when grown under similar environments. Kamut is a specialty crop whose products are marketed primarily through health food stores. See Also: durum wheat. grain. grains. protein. stress.
QK-77 is a type of wheat marketed by Kamut International, USA, and Kamut Enterprises of Europe, under the trademark Kamut. Its official cultivar name is QK-77, and it is a protected variety registered with the Plant Variety Protection Office of the USDA under Plant Variety Protection Certificate 8900108. QK-77 has a large grain similar to that of durum wheat, and requires several hours of simmering to soften. It is an ideal ingredient for use with slow cookers. Kamut-based products include Kamut drink, bread, breakfast cereals and cracked wheat. They are usually marketed through health-food shops.
Kamut was cultivated in Egypt more than 4,000 years ago, the name itself comes from the ancient Egyptian word for “wheat.” Kamut does contain gluten, but most people who are allergic or sensitive to wheat can tolerate it. Its grains look something like thick, slightly flattened rice grains, and it has a nutty, almost buttery flavor. Kamut flour can be substituted for wheat flour in most recipes. Combine cooked kamut with dried cranberries and feta cheese for a quick cold salad, or use it as a base for pilafs.
is the Ancient Egyptian word for wheat. It is thought to have originated in the Nile Valley in Egypt about 6000 years ago. Kamut has a larger kernel than wheat and contains higher levels of protein and slightly higher levels of lipids and minerals.
a large, golden grain looks sort of like a cross between a wheat and rice kernel; it has a soft chewy texture and buttery flavor
A variety of high-protein wheat that hasn't yet been hybridized. Kamut kernels are two-to-three times larger than most wheat and provides a higher nutritional value.
Kamut is an ancient relative to durum wheat. Its kernels are 2 to 3 times the size of wheat with 20-40% more protein. Contains gluten but often tolerated by wheat sensitive people. Kamut has a rich buttery flavour and can be substituted for common wheat with great success.
kah-MOOT] The name "kamut" comes from the ancient Egyptian word for "wheat." Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Thirty-six kernels were brought to Montana in the late 1940s and, at this writing, the grain is grown commercially only in that state. Kamut's kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts.
Is an ancient Egyptian word for wheat. A relative of modern wheat it is prized by many for its buttery flavor which is due to its high fat content compared to other grains. Kamut is also very high in protein magnesium and zinc. Many people who suffer from allergies to wheat are able to consume Kamut without any problem.
