Kamut is the registered trademark for an ancient relative of durum wheat, a subspecies of T. turgidum. The modern production and commercialization of kamut (Egyptian for “wheat”) began after World War II, when seeds said to have been collected in Egypt were planted in Montana. It’s characterized by a large grain size and a high protein content, though its gluten is better suited to pasta than to raised breads.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.