Ancient grains have seen a resurgence in popularity, captivating those seeking alternatives to modern wheat varieties. Amidst this renewed interest, a common source of confusion arises around the terms “Kamut” and “Khorasan.” This article aims to clarify the relationship between these two names, distinguishing the ancient grain species from its specific trademarked brand and exploring their distinct attributes.
Unraveling Khorasan Wheat
Khorasan wheat, scientifically known as Triticum turgidum ssp. turanicum, is an ancient grain species with a rich history believed to originate from the Fertile Crescent. This tall-growing wheat is characterized by its large, elongated kernels, often twice the size of modern wheat grains, and a distinct golden, amber hue. Its cultivation remained relatively localized for centuries, preserving its genetic integrity.
The name “Kamut” refers specifically to a trademarked brand of Khorasan wheat, established by Kamut International. To be sold under the Kamut brand, Khorasan wheat must meet stringent quality standards. Standards include organic certification, no hybridization, and a high protein content (12-18%). Kamut-branded grains must also be grown exclusively in North America, primarily Montana and the Canadian prairies.
Nutritional Distinctions
Khorasan wheat, including its Kamut-branded varieties, offers a distinctive nutritional profile compared to modern common wheat (Triticum aestivum). It contains a higher protein content than many conventional wheat types. This grain is also a good source of dietary fiber, contributing to digestive wellness.
Khorasan wheat is also rich in minerals. It provides selenium, an important antioxidant, along with zinc and magnesium, which support various bodily functions. The grain also has a unique fatty acid profile, with higher levels of monounsaturated and polyunsaturated fats than modern wheat. While it contains gluten, its structure differs from modern wheat varieties.
Culinary Attributes and Uses
Khorasan wheat offers a unique sensory experience in the kitchen, known for its flavor and texture. When cooked, the whole grains possess a firm, chewy texture, making them a satisfying addition to various dishes. Its taste is often described as rich, nutty, and slightly buttery, with subtle sweet undertones.
This versatility makes Khorasan wheat suitable for many culinary applications. Whole grains can be added to salads, used as a pilaf base, or served as a side dish like rice or quinoa. Milled into flour, it bakes into breads with a distinctive aroma and appealing texture. It also makes pasta, pastries, and other baked goods, often with a richer flavor than standard all-purpose flour.
Health Implications and Digestibility
Khorasan wheat’s nutritional composition offers several potential health benefits. Its fiber content supports digestive health, promoting regular bowel movements and a healthy gut microbiome. Antioxidants like selenium and various polyphenols help combat oxidative stress.
Its complex carbohydrates and fiber may contribute to better blood sugar regulation than refined grains, leading to sustained energy. While not gluten-free, some individuals sensitive to modern wheat report better tolerance. This is often attributed to its different gluten structure and lower fructan content, though it is unsuitable for individuals with celiac disease.