Khorasan wheat | |
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Scientific classification | |
Kingdom: | Plantae |
(unranked): | Angiosperms |
(unranked): | Monocotyledons |
(unranked): | Commelinids |
Order: | Poales |
Family: | Poaceae |
Genus: | Triticum |
Species: | T. turanicum |
Khorasan wheat is an ancient grain type. This grain is two times larger than modern-day wheat and is known for its rich nutty flavor. It is produced and distributed by Kamut International Ltd.
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Taxonomy
Original botanical identifications were uncertain. The variety is a form of Triticum turanicum (also known as T. turgidum subsp. turanicum), Khorasan wheat. Identifications sometimes seen as T. polonicum are incorrect as the variety, although long-grained, lacks the long glumes of this species. Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.[1] The variety is lower yielding, with typical yields of 1.0–1.3 tonnes per hectare (15–19 bu/ac) and is more susceptible to disease and mould from moisture than modern wheat varieties as it has not been bred to improve its agronomic characteristics.[2]
Use
Khorasan wheat is sold in North America, Europe, Australia, and Asia. It can be found in products such as breads, breakfast cereals, pastas, a grain extract drink, beer, cookies, and crackers. The grain kernels can be milled into flour. The actual wheat grains can be soaked and used in salads. Even the wheatgrass can be harvested to be an ingredient in many different supplements.
Some people who have wheat allergy, and thus avoid wheat, are able to eat some forms of khorasan wheat.[3] However, as a wheat species, it is definitely unsuitable for those with coeliac disease.
Origin
The exact origin of khorasan is unknown. It is possible that this ancient grain, like many other ancient varieties, originated in the Fertile Crescent. Many stories surround its origin. One says the grain was found in the tombs of the ancient Egyptian Pharaohs, hence the nickname; "King Tut's Wheat".[4] Another legend is that Noah used the grain on the ark resulting in the nickname “Prophet’s wheat.” Other legends surmise it was brought over by invading armies into Egypt. In Turkey, it has the nickname “Camel's Tooth” due to its hump back shape.
Kamut company
Year | Description |
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1949 | A US Airman receives 32 kernels of wheat from Egypt, which he sends to his father’s farm in Fort Benton, MT |
1950–1964 | Wheat grown and called “King Tut’s Wheat” but little commercial interest is found. It is grown in small plots around the area and in 1964 is sold at the local country fair. |
1965–1976 | The grain loses popularity and seemingly disappears from production. |
1977–1985 | Bob Quinn (Future founder and president of Kamut International) remembers the grain and contacts the Corn Nuts Company to discuss product possibilities. The company shows interest and a small amount is located in Fort Benton, MT. The Corn Nuts company later loses interest, but Bob continues to grow the grain. |
1986 | The grain is shown at the Natural Products Expo for the first time in Anaheim, California. Due to interest there the grain is grown in larger quantities. |
1988–1989 | The grain is used by the Royal Angelus Macaroni Company, and the Oasis Breads Company under the KAMUT Brand Name. |
1990 | KAMUT becomes a registered trademark with the US Patent and Trademark Office. |
1991–Present | The popularity of KAMUT brand wheat grows and is introduced in many different countries in various products around the world. |
The name KAMUT is the registered trademark and brand name used to sell the grain variety khorasan. The word Kamut stems from the ancient hieroglyphic language meaning wheat.[6]
Kamut International uses the KAMUT trademark to protect and preserve the ancient grain variety khorasan. The grain differs from modern day varieties because it has not been modified through modern breeding practices or genetic modification. Any khorasan that is sold using “KAMUT” (i.e. as KAMUT brand wheat) must meet the following specific qualifications to ensure purity, variety preservation and quality.[7]
- Be the ancient khorasan variety of wheat
- Be grown only as a certified organic grain
- Have a protein range of 12 – 18%
- Be 99% free of contaminating varieties of modern wheat
- Be 98% free of all signs of disease
- Contain between 400 and 1000 ppb of selenium
- Not be used in products in which the name is deceptive or misleading as to the content percentage
- Not be mixed with modern wheat in pasta
Nutrition
The grain itself is very high in its protein content[citation needed]. It also contains a high mineral concentration especially in selenium, zinc, and magnesium[citation needed]. This grain variety is considered a high energy wheat[citation needed], and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed[citation needed]. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.[8]
Nutritional value per 100 g (3.5 oz) | |
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Energy | 1,411 kJ (337 kcal) |
Carbohydrates | 70.38 g |
- Starch | 52.41 g |
- Dietary fibre | 9.1 g |
Fat | 2.20 g |
- polyunsaturated | 0.616 g |
Protein | 14.70 g |
Water | 10.95 g |
Thiamine (vit. B1) | 0.591 mg (51%) |
Riboflavin (vit. B2) | 0.178 mg (15%) |
Vitamin B6 | 0.255 mg (20%) |
Folate (vit. B9) | 0 μg (0%) |
Vitamin E | 0.60 mg (4%) |
Iron | 4.41 mg (34%) |
Magnesium | 134 mg (38%) |
Phosphorus | 386 mg (55%) |
Zinc | 3.68 mg (39%) |
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
See also
References
- ^ Khlestkina, Elena K.; Röder, Marion S.; Grausgruber, Heinrich; Börner, Andreas (2006). "A DNA fingerprinting-based taxonomic allocation of Kamut wheat". Plant Genetic Resources 4 (03): 172–180. doi:10.1079/PGR2006120. http://journals.cambridge.org/action/displayAbstract?aid=928520.
- ^ "Origin and Taxonomy". KAMUT Khorasan Wheat. http://www.kamut.com/en/origin.html. Retrieved 14 March 2010.
- ^ "Research". KAMUT Khorasan Wheat. http://www.kamut.com/en/research.html.
- ^ Clyde Reichelt (1964). "King Tut Wheat, "Corn of Egypt's Ancients"". Great Falls Tribune: 1–4. http://www.kamut.com/userfiles/1964_06_07%20-%20Great%20Falls%20Tribune%20-%20King%20Tut%20Wheat%20Article.pdf.
- ^ "Introduction of KAMUT Into Production". http://www.kamut.com/en/history.html. Retrieved 2010-02-04.
- ^ Budge, E.A. Wallis (1920). An Egyptian Hieroglyphic Dictionary Vol. 2. London, England: John Murray. p. 788. http://www.archive.org/stream/egyptianhierogly02budguoft#page/n5/mode/2up.
- ^ Maurizo Canavari, Pamela Lombardi, Roberta Spandoni (2010). "Evaluation of the Potential Interest of Italian Retail Distribution Chains for Kamut-Based Products". Journal of Food Products Marketing: 40. doi:10.1080/10454440903415618.
- ^ Grubb, Toma (2007). "Super Foods that Heal-KAMUT". http://www.diabetic-diet-secrets.com/super-foods-that-heal---kamut.html. Retrieved 2010-03-22.[dead link]
External links
- KAMUT Khorasan Wheat official site
- Sacks, Gordon (2005). "Kamut: A New Old Grain". Gastronomica 5 (4): 95–98. doi:10.1525/gfc.2005.5.4.95. http://www.jstor.org/pss/10.1525/gfc.2005.5.4.95.
- Quinn, R.M. (1999). "Kamut: Ancient grain, new cereal". In Janick, J.. Perspectives on new crops and new uses. ASHS Press, Alexandria. pp. 182–183. http://www.hort.purdue.edu/newcrop/proceedings1999/v4-182.html.
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