Ingredient Spotlight: Kamut/Khorasan wheat

December 16, 2017, 9:00 am

Khorasan wheat – commercially known as Kamut – has long been overlooked by the public, but it’s one of a number of ancient grains that have been starting to gain traction in the past year. Millet, quinoa, spelt and farrow have been climbing the ranks for a while now, and we recently published a feed on the newest super-grain, pinole. Khorasan is known for its rich nutty flavour, is twice the size of conventional wheat, and packs a far greater nutritional punch, with more protein, amino acids, vitamins and minerals, notably selenium, zinc and magnesium.

Data from consumer-analytics and insights company SPINS found that sales of khorasan wheat increased by nearly 700% from 2014 to 2015. That’s a huge leap, compared to a 360% increase for spelt and 39% increase for farro. Recently, American scientist and farmer Bob Quinn has been fighting its corner. He and his father started to take it seriously after a friend used it to make pasta: ‘It turned out to be surprisingly delicious, with a wonderfully smooth texture, and it could be eaten by this friend, who could not eat modern wheat.’ Quinn trademarked the grain as Kamut in 1990 and, by 2016, had planted it across 70,000 acres in Montana in the US, and the Alberta and Saskatchewan provinces of Canada.

Kamut is now used in more than 2,000 products worldwide, from breakfast cereal to beer. Its buttery flavour works well with big flavours such as harissa, preserved lemons, sun-dried tomatoes or green olives and, although it requires soaking overnight, it makes a perfect addition to salads, soups or casseroles.


Image courtesy of Pexels

Content: courtesy of Flavour Feed




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