Khorasan wheat or Oriental wheat, commercially known as kamut, is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Iran in the northeast and parts of Central Asia including modern-day Afghanistan. This grain is twice the size of modern-day wheat and is known for its rich, nutty flavor. Khorasan wheat is grown in Europe mainly for bread, and in the Iranian province of Khorasan as food for camels. It is also probably cultivated in small acreage and for personal use in some other regions of the Middle East. Approximately 16,000 acres (6,500 ha) of Khorasan wheat were cultivated in 2006 in north-central Montana, southern Saskatchewan and southeast Alberta. Experimental production has been made in Europe and in Australia.
- An ancient relative of durum wheat, khorasan wheat nutrition contains 20-40% more protein than ordinary wheat grains
- It has a rich, buttery flavor and a natural sweetness.
- The ancient grain was brought to the United States by a WWII airman.
“An ancient relative of durum wheat (Triticum durum), khorasan wheat nutrition contains 20-40% more protein than ordinary wheat grains.”