The Kamut®, corporate name of the Khorozan wheat, is considered to be the ancestor of hard wheat. It has a grain that is two to three times larger than the wheat grain, and a protein content 20% to 40% greater. It is extremely rich in essential amino acids, unsaturated fatty acids, selenium, magnesium, zinc, carbohydrate and potassium, and is particularly suited for making bread.
How to use it
The Kamut can replace wheat for all its common uses, and can also be used as an alternative to rice. Simply wash it and cook one volume of wheat for two volumes of water in a lidded saucepan for 45 minutes, salt it and leave it to swell. It is also possible to let it soak before cooking, to reduce the cooking time. The Kamut grain has a high nutritional content and a very pleasing mild flavour. Serve it with tomato sauce, herbs and spices; blend it in all your recipes according to your own taste!