Puffed khorasan wheat is a great source of protein and carbohydrates for athletes!
Origin
Everyone calls it Kamut, but the real name of the ingredient is Khorasan wheat, an ancient type of cereal that finds its origins in Mesopotamia, 6000 years ago. Cultivated by Egyptians already, this ingredient is very energetic and digestible. Also, it is full of proteins, minerals and selenium. After disappearing for a while, Khorasan was re-discovered in 1940 and a real large scale production started around the 70’s thanks to Bob Quinn, an American farmer who registered the name Kamut. It’s exclusively biological production is mainly in North America but some varieties can be found in Italy too, like Saragolla, made in Abruzzo
Cookit
Kamut can be found as a grain, big and long, as flour, pasta and bread. Thanks to its sweet taste, similar to nuts, it is used to make a lot of different courses: the flour is perfect to make bread, but also pizzas. The grains, can be added to soups and main dishes with meat and fish. Try the veggie version, a pasta salad with kamut and seasonal veggies.
Did you know
There are many legends. A Turkish one says that farmers called this grain “Camel’s tooth” and “The Prophet’s grain”, referring to the fact that Noah might have brought this ingredient on the Arch. Another story says that a pilot of the American aviation found in an Egyptian grave a handful of seeds. The aviator sent them to a friend in Montana, who started cultivating them.
