Khorasan wheat is an ancient grain variety known for its distinctive characteristics and nutritional profile. The grain is large, often twice the size of modern wheat kernels, and has an appealing amber color. Many people encounter this grain under two names, “Kamut” and “Khorasan,” leading to confusion about whether they are the same product. The relationship between these terms is not based on different species but rather a general botanical name and a specific trademark.
Clarifying the Identity: Brand Versus Botanical Name
The term “Khorasan” refers to the actual grain species, scientifically classified as Triticum turgidum ssp. turanicum. This ancient tetraploid wheat originated in the Fertile Crescent and is a relative of durum wheat. Its genetic structure, featuring four sets of chromosomes, predates the hexaploid common bread wheat used widely today.
The name “Kamut” is a registered trademark (KAMUT® brand) used to market this specific type of Khorasan wheat. The trademark ensures the grain adheres to strict quality standards, requiring it to be grown only as a certified organic grain.
The KAMUT® trademark guarantees the grain is the pure, unmodified ancient Khorasan variety. Specific quality metrics must be met, including a protein content between 12% and 18% and a selenium concentration of at least 400 parts per billion. The final product must also be at least 99% free of contamination from modern wheat varieties. While all Kamut is Khorasan, not all Khorasan wheat meets these demanding purity and organic standards.
Comparing Nutritional Composition
Khorasan wheat is recognized for having a higher concentration of certain nutrients compared to modern common wheat. Its protein content typically ranges between 12% and 18%, which is generally higher than most conventional wheats. This higher protein level contributes to the grain’s vitreousness, which is a desirable trait for milling.
The grain is a notably rich source of dietary minerals, including selenium, zinc, and magnesium. Khorasan wheat is frequently cited for its high selenium levels, which is a key component of the KAMUT® brand’s quality specifications. It also provides a significant amount of dietary fiber, with some reports suggesting it has more protein and essential amino acids than common wheat.
The farming practices associated with the branded product may also influence its nutrient profile. Since all KAMUT® brand wheat must be grown organically, this cultivation method is sometimes associated with higher levels of vitamins and minerals. Studies indicate that substituting modern wheat products with those made from Khorasan wheat can have positive effects, such as reducing total cholesterol and glucose levels.
Taste, Texture, and Culinary Applications
The flavor profile of Khorasan wheat is one of its distinguishing features, setting it apart from the neutral taste of common wheat. The grain is often described as having a rich, nutty, and slightly buttery or sweet flavor. This appealing taste makes it a favorable choice for various culinary uses.
When cooked as a whole grain, the large kernels maintain a firm, chewy texture, similar to that of farro or barley. This robust texture allows the grain to hold up well in dishes like grain salads, pilafs, and soups. The whole berries generally require soaking before cooking, which can reduce the cooking time from about an hour to 30 or 40 minutes.
When milled into flour, Khorasan wheat yields a product with a soft, golden hue. Due to its high protein content, the resulting flour performs well in making various baked goods, including bread, pasta, and cookies. However, the gluten structure in this ancient grain is less elastic than that in modern bread wheat. This difference can result in a slightly denser crumb in yeast-leavened products.