This plant's scientific name is Triticum turgidum, subspecies
turanicum, and is known as Kamut or Khorason wheat (from the name of a province in Iran)
Khorason is an ancient type of wheat related to the durum
variety used in modern bread making. Khorason is believed to be of Egyptian origin.
Shortly after World War II, a Montana farmer sowed a few
seed that were said to have come from the tomb of King Thot.
In the late 1970s, and agronomist and biochemist called
Bob Quinn became interested in this exceptional grain, which he named "kamut" after the word for "wheat" in the ancient Egyptian
tongue.
Khorason is grown organically since it is well suited
to this method of farming. It has not undergone the genetic improvements that have produced high-yielding strains of modern
wheat but have at the same time often diminished the plant's natural resistance and hardiness.
Compared to common wheat, Khorason is richer in protein
(by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids.
Khorason provides much energy and is appreciated by people
with active lifestyles.
It is easy to digest and is generally well tolerated by
those with a sensitivity to gluten.
We buy our Organic Khorason Flour from Shipton
Mill where it is gently stoneground on traditional French Burr Stones. We do not use pre-mixes like so many other bakeries
