Kamut Flour: What Is It?

The kamut flour is an alternative to durum wheat flour and is increasingly used on our tables. Excellent for making pasta, biscuits, and any baked goods, this type of flour is rich in potassium, phosphorus, and vitamins. The good protein content of this food makes it very suitable for preparing doughs, ensuring optimal cooking.

Kamut Flour: How It Is Made

The wheat belonging to the subspecies Triticum Turgidum Turanicum, commonly called "Khorasan", produces kamut flour when milled. This name is actually that of the American company that markets this type of grain. Khorasan is quite ancient, which is why it is so rich in nutritional values. With its beneficial properties, it protects cells from oxidative stress. In particular, recent studies have shown that bread made with Khorasan is more nutritious than that made with regular wheat flour. Interestingly, a legend tells that Khorasan wheat, originating from Mesopotamia, was found in the tombs of Egyptian pharaohs. This is why, before the name Kamut, Khorasan was fancifully referred to as "Tutankhamun's wheat" and in Turkey as "Prophet's wheat".

The Cultivation of Kamut Flour

The cultivation of kamut flour adheres to very strict regulations. This is because the golden wheat has not been hybridised and is not genetically modified. Alberta in the United States is the suitable area for growing this lush wheat. The semi-arid plains of Montana and the territories of Canada help ensure the right supply of minerals present in this food. The crops are the result of cultivation that absolutely avoids the use of pesticides and artificial fertilisers. In Campania, Abruzzo, and Basilicata, there is also a focus on cultivating Triticum Polonicum, derived from kamut wheat. This results in "Saracolla wheat", although the brand is not registered.

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