Kamut

Kamut Seeds

Kamut seeds come from an ancient grain known as Khorasan wheat (Triticum turgidum ssp. turanicum). These large, golden-colored seeds have a nutty, buttery flavor and are prized for their rich nutritional profile. When sprouted, Kamut seeds develop tender shoots that are crunchy and flavorful, making them a great addition to salads, sandwiches, and other dishes.

History of the Seed

Kamut is an ancient wheat variety believed to have originated in the Fertile Crescent region thousands of years ago. The name “Kamut” is a trademarked brand referring to a specific strain of Khorasan wheat rediscovered in the 20th century. It has been cultivated traditionally in Egypt and the Middle East and has gained modern popularity for its nutritional value and unique taste.

Nutritional Information

Per 100 grams of raw Kamut seeds (whole grain):

  • Calories: ~337 kcal
  • Protein: 14-18 g
  • Carbohydrates: 70-75 g
  • Dietary Fiber: 9-10 g
  • Fat: 2-3 g (mostly unsaturated)
  • Vitamins: B-complex (B1, B3, B6), Vitamin E
  • Minerals: Selenium, Zinc, Magnesium, Phosphorus, Iron

As sprouts, Kamut seeds retain many nutrients but also increase the availability of enzymes and vitamins.

Nutrition Benefits

  • High protein content supports muscle repair and growth.
  • Rich in selenium and zinc, which help support immune function.
  • Contains antioxidants that reduce inflammation.
  • Good source of dietary fiber aids digestion.
  • Sprouting increases vitamin content and improves digestibility by reducing phytic acid.

Sprouting Process and Directions

Soak Time

Soak Kamut seeds in clean water for 8-12 hours (overnight is ideal).

Rinse Time

After soaking, rinse seeds thoroughly 2-3 times per day with fresh water.

Growing Time

  • Keep seeds moist but not waterlogged; allow good air circulation.
  • Maintain room temperature around 68-75°F (20-24°C).

Harvest Time

Sprouts are ready to harvest when shoots reach about 1-2 inches long, typically 2-4 days after soaking.

Yield

Approximately 1 cup of dry Kamut seeds yields about 3 cups of fresh sprouts.

Days to Sprout

Kamut sprouts usually take between 2 to 4 days to fully develop.

Best Growing Methods

  • Use a sprouting jar with a mesh lid or a sprouter tray for easy rinsing and drainage.
  • Rinse seeds twice daily to prevent mold growth.
  • Avoid direct sunlight during sprouting; indirect light is best.

Storage

  • Store harvested sprouts in a sealed container in the refrigerator.
  • Consume within 3-5 days for optimal freshness and nutrition.

Using the Ready Sprouts

  • Add to salads, sandwiches, wraps, or smoothies.
  • Use as garnish for soups or main dishes.
  • Can be lightly steamed or stir-fried but best eaten raw to preserve nutrients.

Helpful Tips

  • Use organic Kamut seeds labeled specifically for sprouting to avoid chemicals.
  • Ensure thorough rinsing to prevent bacterial growth.
  • If sprouts smell off or show discoloration, discard immediately.
  • Experiment with blending sprouts into pestos or dips.

Did You Know?

  • Kamut is a trademarked name derived from an ancient Egyptian word meaning “wheat.”
  • The grain is often considered more digestible than modern wheat due to its lower gluten content.
  • Sprouting Kamut decreases its carbohydrate content while increasing protein availability.