Wheat without a shadow of doubt is not only the most important cereal but also the most important crop plant occurring in all regions of the world. It belongs to the trichuraceous crops of the genus Triticum L. and is divided into three groups depending on the number of chromosomes to di-, tetra- and hexaploid. According to this division, khorasan wheat is included in the tetraploid group. It comes from wild wheat, which occurred in ancient times in the Middle East. The name Khorasan refers to the historical region in the present part of Iran and Afghanistan.
Thanks to its original properties and nutritional values, Khorasan is experiencing its true renaissance. Khorasan differs from modern wheat also in that it is twice as large and has a noticeable nutty aftertaste. In modern times, the Khorasan wheat is known as kamut. Khorasan came to the United States in the 1950s, in the twentieth century, in 1990 Kamut became a registered trademark, a year later the kamut wheat and its products (flour, flakes) came to Europe. Kamut is one of the few grains that has a guarantee that no genetic modification has been made on its cultivation, thanks to which it retains its original properties.
Khorasan was already eaten by ancient Egyptians and Babylonians
The first mention of khorasan wheat cultivation dates from the ancient period, and more specifically from ancient Egypt and Mesopotamia. The population inhabiting the areas around the Euphrates and Tigris and the Nile cultivated ancient varieties of Khorasan wheat.
Kamut on a European plate
Kamut in European cuisine is used to bake bread and cakes. This variety of grain is also suitable for preparing home-made pasta. Kamut can also be added to groats, soups, breakfast cereals, salads, snacks. Kamut (dry grain) contains a comparable energy value (calorific value) to modern wheat, while it is a richer source of minerals such as magnesium, selenium, copper, manganese and zinc. In grains of ancient grain, we can also find a higher content of B vitamins. Kamut contains more fat and protein, and less carbohydrates than ordinary wheat. Kamut at the moment we can buy primarily in health food stores, but it also starts to appear timidly in online stores.
Kamut contains gluten, but it is much less allergenic
Contemporary wheat varieties (common wheat – Triticum aestivum) contribute to the emergence of a fairly rapid allergic reaction in sensitized people, khorasan wheat (Triticum turanicum) is less allergenic than the other wheat varieties – in about two-thirds of people sensitized to ordinary wheat after consumption of kamut you have allergic reactions or they are weaker. The International Association of Food Allergy based on research found that for people who are sensitive to gluten kamut is a better choice than ordinary wheat.
Flour as nutritious as grain
The difference between the nutritional value of khorasan grains and the wheat flour is very small. It works well when preparing cakes of various kinds. A portion of khorasan grain can be prepared with 1 cup of rinsed beans. You have to soak them overnight and boil in three glasses of water with the addition of salt. After about 40 minutes, the beans will be ready for consumption. A portion of kamut grain can also be prepared in a pressure cooker (1 cup of Khorasan for 1.5 glasses of water). The grain can also be steamed (about 1 hour, 1 cup of glass per 2.5 cups of water).
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