Products based on Kamut they are increasingly successful in vegan and vegetarian diets. Yet this ingredient, from which a very rich flour is obtained, is nothing more than the trade name of a wheat of Persian origin. What are its nutritional characteristics and how is it used in the kitchen?
Kamut’s fame largely derives from the elevations nutrients that make it up, decidedly more generous than traditional wheat. Here is some useful information to understand more.
Kamut flour, what is it
What is Kamut and what are its characteristics? Let’s start by clarifying a basic question, relating to the very name (or rather brand). Kamut flour refers to a particular flour, which derives from the processing of oriental wheat Khorasan.
The term Kamut is none other than the registered trademark of the US company of the same name that starting from the 70s, thanks to the work of the agronomist Bob Quinn, perfected the process of grinding, purification and processing of this grain.
This definition would derive from the ancient Egyptian language “ka’moet“, Or“ spirit of the earth ”(or“ soul of the earth ”). Consequently, with the term Kamut we improperly refer to the generic Khorasan wheat, while in reality we are indicating a brand related to the standardization of its processing.
In addition, the same US company has specified that the one that goes under the Kamut brand is only a specification Khorasan wheat varieties, also available in the form of grains. Of this the company founded by Quinn guarantees organic cultivation and quality standards, not offering the same guarantees for the other varieties.
Khorasan wheat, the origins
Khorasan wheat, also called eastern wheat or Triticum turanicum, is native to the areas of present-day Iran, even if today’s crops take place in much of the Middle East, especially in those nations bordering the Mediterranean, such as Egypt. The plantations are characterized by the high vertical extension, since the stems can reach 2 meters, and for the particular grains.
These have a very elongated shape, more so than any other variety of wheat, and have a characteristic amber or brown color. Very resistant to bad weather and external agents, this grain enjoys a considerable advantage over other species. It does not require chemical supports for pesticides and fertilization, a winning guarantee for the final consumer.
Use of the Kamut trademark
While Khorasan wheat can be grown by anyone, only the farmers of the Kamut consortium of the same name can be proud of this. brand name. High quality cultivation standards are required, as well as perfect adherence to the grinding and processing protocols of the beans, according to the dictates of thebiological agriculture. The largest production of Kamut takes place in the United States, especially in Montana.
Kamut: features and benefits
We come now at features. Kamut is particularly famous for the nutrients that characterize it, generally higher than common wheat. In 100 grams of cereal there are about 337 kcal, with 70 grams of carbohydrates, 15 of proteins, 9.1 of fibers and 2 of fats.
The composition of mineral salts and vitamins is equally promising: high doses of sodium, B vitamins such as B1, B2, B3 and B6, therefore potassium, iron, magnesium, selenium and manganese.
The benefits associated with taking Kamut flour are also very interesting. A begins with the high digestibility of this food, which allows you to absorb the nutrients contained in a short time. It also does not ferment within the digestive system.
Vitamins, fibers and mineral salts contribute to the well-being of intestinal bacterial flora, also stimulating the expulsion of toxins accumulated inside the body. The presence of complex lipids and carbohydrates makes it an excellent energy source during the day. Plus, thanks to Vitamin E it is considered a natural remedy for aging.
Kamut flour, contraindications
However, pay attention because Kamut, like durum wheat, contains gluten: it is therefore not suitable for a diet for celiac disease. Another aspect not to be overlooked is the high caloric intake, which does not go well with dietary regimes aimed at weight loss. In general, no details are reported contraindications except those mentioned above (intolerance to gluten and calories).
How it is used in the kitchen
In addition to the typical dishes of the Middle Eastern tradition, such as Turkish pilaf, Kamut can be used as a substitute in all those recipes based on common wheat flour. Although several Kamut-based products are available on the market – from baked preparations such as pizza and focaccia, to the confectionery industry with brioches and various cakes – the farina it can also be used at home, for example for the preparation of classic pasta.
It should not be forgotten, however, how the grain can also be used for the most varied recipes. It is cooked by boiling, very similar to rice, but it requires adequate preparation such as softening in water for 6-8 hours. The very similar way, you can prepare a vegetable milk, which will be an excellent replacement for the vaccine for people with lactose intolerances or in vegan regimes.
When it comes to Kamut pilaf it does not refer to a product in itself, but rather to a particular cooking method. In this regard, another similar preparation is particularly known, namely pilaf rice.
Basically to get a dish pilaf a first phase of cooking, or rather “toasting”, by inserting i kamut grains in a sauté. At that point, add a vegetable broth and cover everything with a lid, leaving it to cook until the liquid is exhausted (without stirring).
Kamut: curiosities and false myths
Between false myths linked to Kamut is undoubtedly the absence of gluten in it. Many and for some time have advocated the use of this product as a solution for those suffering from celiac disease. As indicated in the Contraindications section this does not correspond to the truth and celiacs should avoid consuming this food.
Looking instead at the curiosityKamut grass juice is available to those who want to consume high doses of vitamin C and K. Its benefits include supporting the production of red blood cells and hemoglobin, promoting greater blood oxygenation.
Source: GreenStyle by www.greenstyle.it.
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