Kamut (Khorasan Wheat)

What it is

An ancient wheat variety with very large, elongated, amber kernels — about twice the size of common wheat grains. "KAMUT" is actually a trademarked brand name for a specific strain of Khorasan wheat grown to organic standards; "Khorasan wheat" is the generic name. Contains gluten.

How it's made

Grown, hulled, and sold as whole berries or milled to flour. The large berries are soaked and simmered to a hearty chew, or the flour is baked.

Flavor profile

Rich, buttery, nutty, with a notable natural sweetness and a satisfying, substantial chew — often described as more flavorful and "buttery" than ordinary wheat.

Culinary uses

Whole Khorasan berries in grain salads, pilafs, and soups where their big, chewy kernels stand out; the flour in pastas, breads, and baked goods, prized for its sweet, golden character. It works well anywhere you'd use wheat berries or spelt but want bigger grains and richer flavor.

Regional variations

Named for the Khorasan region (historically spanning northeastern Iran and Central Asia), its purported origin. Today commercially associated with North American organic farming under the KAMUT brand.

Cultural & historical context

Khorasan wheat is genuinely ancient, but its modern fame is a marketing story: revived in the late 20th century from grains said to trace to the Middle East/Egypt, trademarked as KAMUT and marketed as a pristine, never-modernized ancient grain. The romance (sometimes embellished) of "King Tut's wheat" helped launch the ancient-grains trend.

Reference notes

• Tags: grain, ancient grain, wheat, Khorasan, contains-gluten, Whole, Ground, Vegetarian, Vegan
• Related ingredients: spelt, einkorn, honey, olive oil, vegetables
• Related cuisines: Central Asian (origin), modern artisan/health
• Suggested links: Cuisinopedia → Spelt, Einkorn, Emmer, Farro