Kamut, Protein-Rich and Full of Vitamins

An ancient grain with modern uses. A precious food, all to discover. We are talking about the Khorasan variety, although we are all used to calling it Kamut, using the name of the registered trademark.

Cultivated by the Egyptians, the Khorasan variety is lower in calories than "classic" durum wheat.

Cultivated by the Egyptians over 6,000 years ago, Khorasan wheat is a close relative of spelt and durum wheat. This variety produces a flour that is lower in calories than that derived from "classic" durum wheat. It is a more energetic flour, but with fewer carbohydrates, thus having a lower caloric content. Additionally, it is suitable for those who need to keep their blood sugar levels in check. Rich in minerals, particularly magnesium and zinc, this flour has a high vitamin E content (30% more than wheat flour). It is also known for its anti-inflammatory and anti-aging properties, making it perfect, as a durum wheat, for the preparation of pasta.

It can also be used for baked goods and savoury preparations, preferably in combination with wheat flour to optimise leavening. Furthermore, studies conducted in the USA have shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume Kamut. However, keep in mind that it still contains gluten, so it is generally not recommended as food for coeliacs.

For all these reasons, it is considered one of the most nutritionally complete cereals!