Facts about Kamut
Kamut, is an ancient grain, primary grown in the area around Egypt thousands of years ago. The ancient grain has almost completely been forgotten over time. Nowadays, it is increasingly being used in the kitchen again. Since 1997 farmers are growing Kamut also in Austria.
Kamut is also often referred to as superfood. We will show you in this post why Kamut is so healthy and sustainable.
Just like Emmer, Kamut is a very robust and unpretentious grain and is grown exclusively in accordance with organic farming guidelines. This means that no pesticides or artificial fertilizers may be used for cultivation.
The Kamut grain is much bigger than most conventional wheat varieties. Typical for Kamut is its mild and slightly nutty taste. It’s also a relatively hard crop.
Kamut is more energetic than conventional wheat, as it contains significantly more minerals, essential amino acids, more unsaturated fatty acids and significantly more protein. It is particularly suitable for athletes and those who want to feed consciously. Kamut has up to 35% more magnesium and zinc compared to conventional wheat. It also contains the essential trace element selenium, which provides a strong immune system and strengthens the skin and hair. Apparently, it should also protect against cancer.
In the case of pure wheat intolerance Kamut is often very well tolerated just like spelt. Kamut bread has a fast filling effect and provides the body with long-lasting strength.
You can use the grain to bake and cook jsut like conventional wheat or spelt. Even with the Salzburg flock master you can produce Kamut flakes and thus give the muesli more flavor. When baking with Kamut flour, you should give the dough enough time to rest. Kamut bread and pastries also stay fresh and fluffily longer.
For grinding Kamut, our Salzburg grain mills are perfect.
Want to know about an other ancient grain? Here are facts you should know about emmer.