It is not known when and how Khorasan wheat was introduced to Egypt.

As the agronomic potential of Khorasan wheat still is quite low, breeding would be very interesting or even necessary.

Kamut- This is a brand name for an ancient heritage grain called khorasan wheat.

The exact origin of Khorasan wheat remains unknown.

Kamut is the trademark name of khorasan wheat, named after a historical region in north-east Iran.

Khorasan wheat is used similarly as modern wheat.

The range of diseases in Khorasan wheat is more or less the same as in all other wheat species.

In drier years, Khorasan wheat can sometimes yield even more than durum wheat.

By capturing this niche market, Khorasan wheat counterbalances its weak agronomic traits.

But, because breeding efforts for Khorasan wheat have been very sparse(see chapter below), the adaptation to other climatic conditions is still limited.

Khorasan wheat has been found very susceptible to Fusarium Head Blight.

As mentioned above, until now the only commercial production of Khorasan wheat is done under the label of Kamut.

As an annual, self-fertilized grass that is cultivated for its grains, Khorasan wheat looks very similar to common wheat.

As soon as the grains are mature, a combine harvester threshes the Khorasan wheat.

Consumers generally like Khorasan wheat products for their visual appeal, their texture and their moistness.

In general Khorasan wheat seems to be less susceptible to environmental stress than common wheat, a characteristic it shares with most of the ancient grains.

Khorasan wheat is especially known for its drought tolerance, which is even better than that of durum wheat.

The nutritional content of Khorasan wheat is the most important characteristic of this crop and the reason why it is cultivated.

Whereas common bread wheat is hexaploid, Khorasan wheat is tetraploid.

Khorasan wheat has high protein content which improves its vitreousness which indicates a high milling yield.

Prop styling: Jennifer Kay Kamut flour is made from an ancient grain, khorasan wheat.

Apart from its nutritional qualities, Khorasan wheat is well known for its smooth texture and its nutty, buttery flavour.

Khorasan wheat or Oriental wheat (Triticum turgidum ssp.

Khorasan wheat is a tetraploid wheat subspecies, which means that the general biological properties resemble those of durum wheat.

Kamut International, the company that owns the brand, has also set up a research program in order to continually investigate the properties of Kamut Khorasan wheat.

Put the kamut into a saucepan and cover with plenty of water.

As with kamut, they need overnight soaking and about an hour's cooking.

Cut the rind into shreds and add to the kamut.

To make the dish here, I cooked some kamut spirals until they were not quite done.

Do you have any further information on Kamut?

The word "Kamut" could be registered as a trademark because it belongs to a dead language.

You do need to think ahead with kamut as it requires overnight soaking and takes an hour to cook.

Have a look at our Kamut fact sheet.

The philosophy behind the trademark consists of the guarantee that Kamut products meet certain standards.

Also data for the grains Teff and Kamut have been included.

Reduce heat to very low, and cook until water has evaporated and kamut is tender, about 25 minutes.

Add hot kamut and butter to pilaf, and stir to combine.

Rinse the kamut, farro or spelt and cover with boiling water.

In order to sell a grain under the trademark Kamut, it must fulfil several conditions:

You can use any of the ancient wheat varieties here - spelt, kamut or farro.

Spoon about 1/2 cup of kamut or spelt into bowls or onto plates.

Some whole grains need to be rinsed - quinoa, barley, kamut and anything else that looks dusty.

Add kamut and toast, tossing frequently, until fragrant and grains begin to pop, about 3 minutes.

Tommy arrived in China early for training, while Kamut spent time in Belgium.

Bolt ranked first in Kamut' heat.

Serve with the kamut.

Kamut participated in the men's 100m sprint, and participated in the first round of the event on August 14.

As mentioned above, until now the only commercial production of Khorasan wheat is done under the label of Kamut.

Orlando told me that bulgur would soon be available made from freekeh (grilled young wheat), farro and Kamut.

Green Phyto-Power is an instant green food product based on the green kamut grass.