Nicknamed King Tut’s wheat, Kamut was originally cultivated in the Fertile Crescent area which runs from Egypt to the Tigris-Euphrates valley. Kamut is actually a modern-day brand name that has been registered by a family in Montana. “Kamut” is an ancient Egyptian word meaning wheat.
It has a buttery, nutty flavor and is an ancient relative to modern-day durum. It is higher in eight out of nine minerals and contains 65 percent more amino acids than other wheats. The protein level can be up to 40 percent higher than normal hard red wheat.
This wheat can be used as whole-grain or ground into flour. The flour can be substituted equally for whole wheat flour.
Wheat Foods Council www.wheatfoods.org
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