Kamut

Ka-what? Kamut is an ancient Egyptian word for wheat (it's root meaning is 'soul of the earth') and today is applied to a traditional style of organic wheat grain being offered as an alternative to modern wheat. You can buy it as flour, pasta, couscous, whole grains and baked goods, but why would you want to? A key part of its appeal is that people who suffer wheat allergies and intolerances seem to be able to eat kamut without any negative effects. This site is primarily devoted to the American association of kamut growers however it also provides access to the site of the European producers.

SPECIAL FEATURES:

About Us tells the story of kamut, which is 2-3 times the size of regular wheat grains. The legend is that after World War II a US airman took a handful of grain from a tomb near Dashore in Egypt and it was eventually harvested and displayed at an American country fair as King Tut's Wheat. According to scientists, this is not true, however it is certainly the case that the modern development of kamut has taken place in Montana USA and, although sustainably produced, it is a registered trademark.

Recipes Many recipe ideas are offered here, however there are few must-haves. Because kamut is a type of wheat, your regular wheat recipes will work perfectly adequately.

Research includes the real history of the grain, nutritional information and interesting facts about its agriculture - such as that its low moisture content gives it a kind of natural protection from insects and slows oxidation once ground into flour.