The name “kamut” comes from the ancient Egyptian word for “wheat.” Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Kamut’s kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts. It can be found as a whole grain and as flour in natural food stores. It’s used commercially mainly for pastas, puffed cereal and crackers. See also Wheat.

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