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Khorasan wheat is an ancient grain type; "Khorasan" refers to an historical region in the northeast of Iran, which was once much larger than modern-day Khorasan Province. This grain is twice the sized of modern-day wheat and is known for its rich nutty flavor. Since 1990 KAMUT is registered as a trademark by Kamut International, Ltd. with the United States Patent and Trademark Office for the wheat variety QK-77 of this species.
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.
The variety is lower yielding than spring wheat, with yields of about 1.1 tonnes per hectare (17 bu/ac).
Khorasan wheat is sold in North America, Europe, Australia, and Asia. It can be found in products such as breads, breakfast cereals, pastas, a grain extract drink, beer, cookies, and crackers. The grain kernels can be milled into flour. The actual wheat grains can be soaked and used in salads. Even the wheatgrass can be harvested to be an ingredient in many different supplements.
As a wheat species, it is unsuitable for those with celiac disease.
The exact origin of khorasan is unknown. It is possible that this ancient grain, like many other ancient varieties, originated in the Fertile Crescent. Many stories surround its origin. One says the grain was found in the tombs of the ancient Egyptian Pharaohs, hence the nickname; "King Tut's Wheat". Of interest is that "Kamut", or rather, "K-M-T" (pronounced with vowels elided) was the hieroglyphic designation for ancient Egypt, indicating that the nation may have derived its very identity from this important source of sustenance. Another legend is that Noah used the grain on the ark resulting in the nickname "Prophet’s wheat". Other legends surmise it was brought over by invading armies into Egypt. In Turkey, it has the nickname "Camel's Tooth" due to its hump back shape or, more probably, because it resembles a camel's tooth.
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,411 kJ (337 kcal)|
|- Starch||52.41 g|
|- Dietary fibre||9.1 g|
|- saturated||0.192 g|
|- monounsaturated||0.214 g|
|- polyunsaturated||0.616 g|
|Thiamine (vit. B1)||0.591 mg (51%)|
|Riboflavin (vit. B2)||0.178 mg (15%)|
|Niacin (vit. B3)||6.35 mg (42%)|
|Pantothenic acid (B5)||0.9 mg (18%)|
|Vitamin B6||0.255 mg (20%)|
|Vitamin E||0.6 mg (4%)|
|Iron||4.41 mg (34%)|
|Magnesium||134 mg (38%)|
|Manganese||2.86 mg (136%)|
|Phosphorus||386 mg (55%)|
|Potassium||446 mg (9%)|
|Zinc||3.68 mg (39%)|
|Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
The grain itself is very high in its protein content. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.
See also 
- "The Plant List: A Working List of All Plant Species".
- Khlestkina, Elena K.; Röder, Marion S.; Grausgruber, Heinrich; Börner, Andreas (2006). "A DNA fingerprinting-based taxonomic allocation of Kamut wheat". Plant Genetic Resources 4 (03): 172–180. doi:10.1079/PGR2006120.
- "KAMUT - Why a Trademark". KAMUT® brand khorasan wheat. Retrieved 2 April 2013.
- "Word Mark KAMUT". Trademark Electronic Search System (TESS). USPTO. Retrieved 2 April 2013.
- "Word Mark KAMUT - standard character mark". Trademark Electronic Search System (TESS). USPTO. Retrieved 2 April 2013.
- "Khorasan (Kamut® brand) wheat". Saskatchewan Ministry of Agriculture. undated.
- Reichelt, Clyde (Jun 7, 1964). "King Tut Wheat, 'Corn of Egypt's Ancients'". Great Falls Tribune. pp. 1–4.
- Stallknecht, G.F., K.M. Gilbertson, and J.E. Ramey. 1996. Alternate wheat cereals as food grains: Einkorn emmer, spelt, kamut, and triticale. p. 156–170. In: J. Janick (ed.), Progress in new crops. ASHS Press, Alexandria VA.
Further reading 
- Sacks, Gordon (2005). "Kamut: A New Old Grain". Gastronomica 5 (4): 95–98. doi:10.1525/gfc.2005.5.4.95. JSTOR 10.1525/gfc.2005.5.4.95.
- Quinn, R.M. (1999). "Kamut: Ancient grain, new cereal". In Janick, J.. Perspectives on new crops and new uses. ASHS Press, Alexandria. pp. 182–183. http://www.hort.purdue.edu/newcrop/proceedings1999/v4-182.html.
- Rodríguez-Quijano, Marta; Lucas, Regina; Ruiz, Magdalena; Giraldo, Patricia; Espí, Araceli; Carrillo, José M. (2010). "Allelic Variation and Geographical Patterns of Prolamins in the USDA-ARS Khorasan Wheat Germplasm Collection". Crop Science 50 (6): 2383–91. doi:10.2135/cropsci2010.02.0089.
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