Flour Profile Species: Triticum turgidum spp. turanicum Flavor: Rich, buttery, nutty Fun fact: KAMUT is known for its large kernels, about twice the size of common wheat grains. Nutrition: KAMUT wheat flour is rich in fiber, making it a great option for digestive health. Packed with high-quality protein—up to 40% more protein than other wheat varieties—KAMUT also offers a rich source of essential amino acids. It contains significant amounts of lipids (healthy fats), and is abundant in vitamins and minerals, including magnesium, zinc, and B-vitamins that support muscle function and energy production. The flour has a nutty, buttery flavor and is an excellent choice for whole grain pasta, pizza crust, and artisan breads, providing not only rich flavor but also heart-healthy nutrition in every bite. Description: KAMUT is generally considered to be the fourth ancient wheat after einkorn, emmer, and spelt. Generically known as khorasan wheat, for the ancient region in the Fertile Crescent, KAMUT is a Montana exclusive branded wheat. The story goes that a Montana airman sent some seeds home in the late 40s, and it piqued the curiosity of local farmers. Within a few decades, the KAMUT brand was created, ensuring consistent quality and adherance to organic practice. Today, KAMUT is prized for its flavor and nutrition. It is rich in fiber and lipids, and can contain up to 40% more protein and 65% more amino acids than other wheats. The pretty yellow flour is of a similar texture to emmer and durum, to which it is closely related, making it an excellent choice for pasta, pizza crust, and sourdough. We like to make breadsticks with it, where its smooth, rich flavor can shine through!
