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Winnipeg Free Press - PRINT EDITION
Mystery ingredient: Kamut
Kamut. (POSTMEDIA)
What is it?
An ancient grain, believed to have originated in Egypt, and a close cousin of durum wheat. Kamut, which is trademarked, is growing in popularity as it's considered nutritionally superior to many other forms of wheat and a healthy alternative for people who are sensitive to products made with modern refined wheat.
Its common name is Khorasan wheat, after the ancient Persian city. Current crops originate from grains brought to the United States in the 1940s. The story goes that a U.S. Air Force pilot was given some kernels of an odd-looking grain while stationed in Portugal and sent them home to Montana, where his father experimented with the crop.
Looks like:
Kamut (pronounced "ka-moot") looks like regular wheat except the individual grains are more than twice the length of regular wheat. It's very resistant to pests and is much easier to grow organically than most other types of wheat. It also has less gluten.
Tastes like:
"King Tut's Wheat," as it's been dubbed, has a sweet, slightly nutty taste.
Used in:
Kamut grain is made into pilafs and can be used in dishes calling for bulgur and couscous, and can be used in the same ways as regular wheat. Kamut flour is milled without the use of extra water, which makes for a smaller particle and a more refined texture when baked. Since it has less gluten in it than common wheat flour, some recipes may require adding extra gluten.
(Note: While kamut is touted as being a healthy alternative to refined wheat, it would not be suitable for people with a gluten intolerance.)
Found at:
Organza Market, 230 Osborne St.
Republished from the Winnipeg Free Press print edition May 19, 2012 E4
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