Organic KAMUT (Khorasan) Berries

Our organic Kamut (Khorasan) is a great source of protein, especially for those who live a meatless diet, Kamut is higher in protein than wheat. One cup serving of cooked Kamut provides 22 per cent of the recommended daily allowance of protein for the average adult; helping your body with oxygen transport and immune function.

Kamut is an ancient Egyptian grain used for baking. It primarily consists of large kernels that can be ground into flour, processed into flakes or cooked in the same manner as rice or barley. Kamut can be substituted for wheat flour in baked goods or added to soups, pilafs or stews. It is low in fat, and cholesterol-free.

Did you know?

• Kamut's real name is Khorasan wheat. Kamut is simply the most commercially popular brand of Khorasan wheat across the world. The brand became so popular that most people know Khorasan wheat as just Kamut.

What is the difference between Hard and Soft Wheat?

• First of all, hard and soft don't refer to anything tangible you can see or feel. It has more to with milling resistance and gluten content. In a world where everything is becoming gluten-free we must not forget that gluten content of a flour is very important to determine its final use and performance.
• Hard wheat varieties are high in gluten and give bread dough more elasticity, which results in bread that holds shape when baked. It is also what is used in making pasta. Below is a list of common hard wheat varieties:
• Hard red winter wheat grows in the fall, and is ready for harvest the following spring. Full-flavored hard red winter wheat is the primary grain used for whole grain and whole wheat blends as well as all-purpose flours, making it a great fit for rustic breads like sourdough.
• Hard red spring wheat, with its high gluten content is ideal for breads and tensile pastries like croissants and doughs that rely on a texture with some elasticity, like pizza dough. Hard red spring varieties are typically grown in the spring throughout the northern reaches of the U.S. and Canada and ready to harvest in the fall.
• Durum wheat, also known as "pasta wheat" is the hardest of all the wheat strains, with a protein structure exemplified by the snap of fresh pasta and soft, pillowy nature of Middle Eastern or Mediterranean flatbreads. Semolina, which is often used to make couscous and some pastas, is composed of the leftover byproduct of the durum milling process known as "middlings", coarse particles of the cracked inner endosperm. Bulgur, made from the cracked and parboiled wheat berries of durum wheat, is a staple cereal grain in Levantine dishes like tabbouleh and kibbeh.
• Hard white wheat is lighter in kernel color and with a sweeter, more subtle flavor than hard red wheat cultivars, hard white wheat is typically milled whole, preserving its moderate protein and nutrient content. This type of wheat is used to make tortillas, pan breads, and some noodles.
• Khorasan wheat (also known by it's trademark name "Kamut") is a type of wheat that contains less gluten and more protein than regular wheat. Kamut also provides 8 of the 9 essential amino acids. It is gaining popularity as it can be used to make good bread while having a lower gluten content.
• Soft wheat varieties, with its lower gluten content, yields bread with a fine and easily crumbled texture. These flours are commonly used for cakes and pastries, or mixed with hard flour to produce softer bread. Below is a list of common soft wheat varieties:
• Soft red winter wheat maintains all the flavorful characteristics of the hard variety, but is far easier to mill and results in a finer "soft" texture that's best for products like cookies, crackers, and cakes.
• Soft white wheat is the go-to grain for all of the crumbly, meltaway pastries, yeast breads, and snack foods. Most cake and pastry flours are composed of soft white wheat, which is not colloquially denoted by season like the others, though there are different cultivars of soft white winter wheat and soft white spring wheat.