What is Kamut®?

Kamut® grain is an ancient grain and close to the wheat Durum. It grows popularity as an alternative to traditional wheat sources because it is considered nutritionally better than many other forms of wheat. Research suggests that Kamut® grain could first be grown in Egypt or Asia.

When it was first grown in the US, it had no trademark and was grown mainly as a newspaper grain of one farmer in Montana, who received grain samples from his son, Airman from World War II. Wheat was dubbed by the grain of King Tutov due to the design of its ancient use and possible origin. Only in the 1970s did they think that all farmers were growing wheat in a commercial way, and in the 40s of the 20th century only one remaining sample of farmer harvesting in Montana.

t. Mack Quinn, another Montana farmer, got this grain sample Kamut® and spent the next ten years trying to grow and collect information about its origin. It was during Quinn's work withgrain that most of the information about its origin was obtained in the fertile crescent and its close relationship to the wheat Durum. Quinn, after realizing the hardness of grain in the early 90s, registered this special ancient wheat called Kamut® Grain.

There are special attributes belonging to Kamut® grain. It is extremely resistant to pests and can be easily grown organically than most other types of wheat. It was also found that about 70% of people allergic or sensitive to traditional wheat are not allergic to Kamut® grain. Furthermore, this type of wheat is much healthier than other sources of wheat. The protein content is 40% higher than traditional wheat, the vitamin content is higher and has a higher lipid ratio to carbohydrate, which means that the grain of larger energy produces.

Although grain kamut® is a trademark, there are now many farmers that grow it because it is high demandAfter various commercial pastries. It is also available in the form of flour. Most American farmers who grow this special wheat belong to the Association of America Kamut (KANA), so they can work on the delivery of grain people who like baking and food manufacturers.

It is definitely worth trying the Kamut® grain in your own baking or in the manufactured goods. Many of them claim that one of its different differences from traditional wheat is that it is not bitter and has a natural sweetness. If you bake with this wheat, you will not have to add so much to your recipes if any at all to balance the occasional bitterness present in traditional wheat. Check out this grain in Natural Foods stores where wrapped or bulk can be sold. If you are allergic or sensitive to wheat, it may be a perfect replacement of wheat, but check your day before you try.