Written by Maria Pistocchi — Wednesday, March 13th, 2013
We are noticing a growing number of products made with KAMUT ® khorasan wheat on the shelves of Italian supermarkets: it's time for us to dig deeper!
Khorasan wheat: have you ever heard of that name? Should you try this new ancient grain of wheat that heaven — apparently — sent on our tables? We did, since we are very curious people; and if you explore the flavor of this KAMUT ® khorasan wheat, you will also appreciate everything else produced with it.
Khorasan wheat is a very ancient type of grain. Even if we love legends especially when they deliver us good things, we looked into the history of the product name. KAMUT ® cames from Ka' moet that literally means grain or Soul of the Earth in the old Egyptian language. Nowadays KAMUT ® is the registered trademark of khorasan wheat produced, marketed and guaranteed by Kamut International. That's why we put the ® symbol near the name! You cannot cultivate KAMUT ® because it is not a variety of wheat and you cannot use the name KAMUT ® if it is not in connection with a product of the KAMUT ® chain, because it is a trademark. One legend tell us that the discovery of the grain was made by an American airman in 1949, in Egypt, in a Pharaoh tomb. Perhaps the place of the discovery is not really true, but it is authentic that in 1977 Bob Quinn, an agricultural engineer, made the first good thing for khorasan wheat rediscovering the nutritional quality of the grain, choosing the best seeds and starting within ten years the production of KAMUT ® khorasan wheat.
Another good thing is that KAMUT ® khorasan wheat is cultivated, under licence of Kamut International, in an organic way: no modern synthetic compounds such as synthetic pesticides and chemical fertilizers are used. Today we see KAMUT ® khorasan wheat cultivated in the plains of Montana and in Western Canada (Alberta and Saskatchewan).
KAMUT ® khorasan wheat has an high quality gluten content. This characteristic gives excellent results to the pasta because the high gluten content produces an unique flavor. If we want to do a comparison between the pasta made with KAMUT ® khorasan wheat and the others kinds of wheat, we can say that its taste is stronger than traditional pasta made with durum wheat flour, but at the same time it is more delicate than that ones made with whole wheat. What else can we add to this delightful description? KAMUT ® khorasan wheat is:
Kamut International has precise guidelines on how to cultivate, grow and manage the final product. On their official website we read that KAMUT ® khorasan wheat shall:
Someone says that Saragolla is a native Italian grain cultivated in Italy between Lucania, Sannio ed Abruzzo and it seems to have similar characteristics of khorasan wheat. In Italy, as well as in European southern regions, KAMUT ® khorasan growing trials are not getting good results because:
Our special thanks go to Rebecca Rossi from Kamut Enterprises of Europe. She gave us precious informations about KAMUT ® and helped us in writing a better article. Thank you Rebecca!
kamut.com - Kamut official website
stilenaturale.com - Kamut o grano Saragolla? Perché non acquistare quello italiano?
pastamadre.blogspot.it - il Kamut, questo (s)conosciuto (prima parte)
cibo360.it - Kamut
spigadoro.org - Il KAMUT ®, un saporito grano duro
donnagnora.it - Pasta di Grano Saragolla
Gelato: what a passion! Do you know where it comes from?
Wandering around Sicily: a trip to Agrigento.
From Palermo with love.
Bad habits are made to be broken.
The world has many different cuisines to offer: what are the key ingredients for each?