Khorasan / Kamut Flour

What it is

Flour from Khorasan wheat (Triticum turgidum ssp. turanicum), an ancient durum relative with large, elongated golden kernels. KAMUT® is a trademarked brand of one specific, organically-grown Khorasan variety — not a generic name.

How it's made

Milled like other wheats; the large kernels and high protein make a rich golden flour.

Flavor profile

Buttery, sweet, nutty, richer than common wheat — often described as the most "luxurious" tasting wheat.

Culinary uses

Breads, pasta, pastries, and as whole grain. High protein (often ~14–15%) with durum-like strength but a tender quality; performs well in both bread and pasta. Contains gluten.

Regional variations

Tied historically to the Khorasan region (northeastern Iran/Central Asia/Afghanistan). The Kamut brand standardizes a single revived variety with guaranteed organic, non-hybridized provenance.

Cultural & historical context

Khorasan wheat carries a romantic revival story: marketed in the late 20th century under the trademark "Kamut" (an ancient Egyptian word for wheat), supposedly from grains traced to an Egyptian tomb. The legend is more marketing than archaeology, but the wheat itself is a genuine ancient landrace.

Reference notes

Tags: `wheat`, `ancient-grain`, `khorasan`, `contains-gluten`, `trademark-kamut`. Related ingredients: [Durum Flour], [Emmer/Farro Flour]. Related cuisines: Central Asian, Italian. Suggested links: → Ancient wheats overview, → Durum Flour.

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