From Wikipedia, the free encyclopedia
KAMUT is a trademark owned by Kamut International, Ltd., used to market a variety of Khorasan wheat with certain guaranteed attributes. These attributes include certified organic production, preservation of the variety in its ancient, non-GMO form.[1] Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products.[2]
[edit] Botany
Original botanical identifications were uncertain. The variety is a form of Triticum turanicum (also known as T. turgidum subsp. turanicum), Khorasan wheat. Identifications sometimes seen as T. polonicum are incorrect as the variety, although long-grained, lacks the long glumes of this species. Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.[3] The variety is lower yielding, with typical yields of 1.0 – 1.3 tonnes/ha and is more susceptible to disease and mold from moisture than modern wheat varieties as it has not been bred to improve its agronomic characteristics.
[edit] History
Although initial stories report the grain was taken from an Egyptian tomb, this is likely not to be true. It is more likely the grain is a current-day landrace originating in the Fertile Crescent Region. In 1990, the word “KAMUT” was registered as a trademark with the United States Patent and Trademark office by T. Mack Quinn and his son Bob Quinn of Big Sandy, Montana. Marketing of KAMUT Khorasan wheat by Kamut International takes place under strict licensing conditions.
KAMUT Kamut is sold predominantly in North America, Europe, Australia, and parts of Asia and is used in a wide diversity of products. It can be found in stores in many products including breads, breakfast cereals, pastas, a grain extract drink, beer, cookies, and crackers. The grain is also commonly cooked and eaten whole and requires up to one hour of simmering to soften.
Some people who have wheat allergy, and thus avoid wheat, are able to eat some forms of KAMUT Khorasan wheat.[4] However, as a wheat species, it is definitely unsuitable for those with coeliac disease.
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