The Kamut (ku’mōōt) grain is an ancient relative of durum wheat, twice the size of common wheat, with 40% more protein, higher in lipids, amino acids, vitamins and minerals. It’s a delicious, sweet alternative any time you would use common wheat.

History of Kamut:

In 1949 a US Airman in Portugal obtained 36 kernels of giant wheat from a friend who had gotten them from a stone box in a tomb near Dashare, Egypt. He sent the grain to his father in Montana. After a supply of 1500 bushels was accumulated his father couldn’t sell it and eventually sold it as cattle feed. In 1988 more research was done on Kamut and because it was found to be superior in nutritional value, it was introduced to the health food market under the name, Kamut. Recent studies have shown Kamut to be hypoallergenic.