MYTH OR NOT: Kamut

Kamut has become a trendy ingredient, featuring in breadsticks, breads, and pizzas. Let’s understand what it really is.

Kamut is the brand name of an ancient grain similar to modern durum wheat but significantly higher in protein. The name Kamut is a registered trademark of the American company Kamut International, founded in Montana by the Quinn family.



For marketing purposes, a story was invented—and initially believed—that some seeds of this grain were found last century in Egypt, near Dashare, inside an ancient sarcophagus. These seeds were then sent to Montana (USA), where they were “revived” after thousands of years and multiplied using “special techniques.” These techniques were said to enhance its nutritional properties.

Initially, this grain was marketed under curious names like "Pharaoh Tut’s wheat" or "Ka'moet," supposedly meaning "soul of the earth" in ancient Egyptian.


 REASONS FOR ITS SUCCESS 

Since then, Kamut has gained increasing popularity, thanks to effective marketing that leveraged three key aspects:

  • The intriguing discovery story: While already mentioned, it’s worth noting that grain viability deteriorates after a few decades, no matter how well it’s preserved. This is true for Kamut as well. The story of the sarcophagus was soon debunked as a commercial invention. Even Kamut International distanced itself from this legend, which, given its commercial success, no longer needed encouragement.
  • Claims of exceptional nutritional qualities: This grain is indeed high in protein, generally more so than soft and durum wheats, and contains good levels of beta-carotene and selenium. However, for other nutritional components, it shows no substantial differences from other wheats.
  • Its supposed compatibility for gluten-intolerant individuals: Unfortunately, like all types of wheat (Triticum species), Kamut is unsuitable for people with celiac disease because it contains gluten. In fact, it often contains more gluten than some soft wheats and many durum wheat varieties.


 THE KHORASAN GRAIN 

Triticum Turgidum

What, then, is Kamut? As mentioned, it is a registered trademark of the American multinational Kamut International. This trademark refers to a type of wheat known as “Khorasan,” named after the Iranian region of Khorasan, where it was first described in 1921. It is still cultivated there as well as in Montana, USA.

The U.S. Department of Agriculture officially recognized this cultivar under the generic term "Khorasan" in directive 9180.60, dated December 30, 2003.

Khorasan, like any other cereal, can be grown by anyone anywhere, but it cannot be called Kamut unless authorized by the American company. Kamut guarantees that the grain is pure and organic.

Botanically, Khorasan belongs to the same genetic group as durum wheat (Triticum turgidum subsp. turanicum). The plant can grow up to 180 cm tall and produces long, naked kernels, about three times the size of durum wheat kernels.

In Italy, Khorasan wheat is grown in areas such as Lucania, Sannio, and Abruzzo, where it is known as "Saragolla." Note, however, that this name also refers to a distinct improved variety of durum wheat created through hybridization and registered in 2004 by the Società Produttori Sementi of Bologna.

Additionally, Italy has recently rediscovered another durum wheat variety similar to Khorasan in characteristics and taste: "Senatore Cappelli." This wheat is named after the senator who funded the selection of Italian durum wheat varieties in the early 20th century.


 LABELING 

Finally, check the labels on products containing this “ancient grain.” The label should read "Khorasan Kamut wheat flour" rather than just "Kamut flour," as Kamut is not a cereal but a brand name for Khorasan wheat.

If you find a product labeled “Khorasan wheat flour,” that’s fine too. The Kamut name merely guarantees the grain’s organic origin, although other producers of organic Khorasan wheat exist besides Kamut International.


 TO CONCLUDE... 

In our product range, we previously offered two items containing Khorasan wheat but recently replaced them with "Senatore Cappelli" durum wheat. This is an excellent alternative to Khorasan and is entirely Italian! For those interested, we sell a premix contaning "Senatore Cappelli" durum wheat semolina. Click on the button to see the product.


Bread with Senatore Cappelli Wheat, Buckwheat and Spelt Wheat