History of Kamut
Kamut flour derives from the processes of grinding, sifting, calibrating and eliminating any impurities, of eastern wheat, also known as red wheat or Khorasan. During the seventies, an American agronomist and biochemist, Bob Quinn, became interested in this type of wheat and called it Kamut. The name derives from Ka'moet, which in the Egyptian language means "soul of the earth".
The Khrosan cereal, also known as Kamut, belongs to the grass family and the durum wheat species ( Triticum durum ).
The cereal has a 180 cm tall stem; the caryopsis, or grain, is naked and longer than any other wheat. Kamut originates from the so-called "fertile crescent", a region located between Egypt and Mesopotamia.
Kamut wheat is more suitable for organic crops, because it grows very well without the use of fertilizers and / or pesticides. It is currently cultivated biologically a little in all areas of the world.
use
Kamut flour can be used as an alternative to durum wheat flour, for the production of pasta and flours for food use. Furthermore, Kamut grain is used as an ingredient in soups, soups, and salads. The preparation of Kamut cereal takes a long time, because it must be washed and softened in water for one night. After the preparation procedure, the cereal can be cooked in boiling salted water for at least an hour.
Video Recipe - Pizza with Kamut flour
Pizza with Kamut flour
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeNutritional aspects
Kamut wheat has a high energy and caloric power, therefore it is recommended for all people who practice sports, for growing children and for all elderly people. The calories made from 100 grams of Kamut wheat are greater than those given by 100 grams of common wheat. Furthermore, Kamut is rich in selenium, magnesium, zinc, vitamin E, lipids and fatty acids. See also Nutritional values of raw Kamut and cooked Kamut.
The amino acids that are found in greater quantities in Kamut wheat are threonine, cystine, arginine, histidine, aspartic acid and serine. Given the considerable energy it can give the body, Kamut can be considered a high energy value cereal.
Like any other cereal, if it has not been subjected to particular improvement processes, it does not have a high gluten content, therefore it is easily digestible even by people suffering from mild intolerances. Given the presence of gluten, Kamut wheat and all its derivatives, however, cannot be taken by people with celiac disease.
