Kamut (Khorasan Wheat)
Ancient Khorasan wheat — big golden kernels with a rich, buttery flavor and more protein than modern wheat.
What it is
Kamut is a brand name for Khorasan wheat, an ancient grain and a non-hybridized relative of modern durum (semolina) wheat. Its kernels run two to three times the size of common wheat, golden in color with a naturally rich, buttery taste. Because it has never been crossbred, it's prized by cooks looking for an old-world whole grain with real character.
How to cook
For the best texture, soak the berries overnight, then drain. Simmer 1 cup grain in about 3 cups water for 45–60 minutes, until tender but still chewy — add a little time at Baker City's altitude. A pressure cooker cuts that to roughly 30 minutes. Drain off any extra water and season.
Flavor and texture
Rich, buttery and lightly sweet, with a firm, plump chew that holds its shape in salads and pilafs. The flavor is noticeably deeper and nuttier than everyday wheat.
Best uses
Serve the cooked whole berries hot as a side or chilled in grain salads, stir them into soups and grain bowls, or mill them into flour for rustic breads, muffins, pancakes and homemade pasta. The store's own suggestion: toss cooked Khorasan with rice, black beans, cilantro, garlic, red pepper and a splash of tamari.
Cooking tip
Cook a big batch and freeze it in meal-size portions — the plump kernels reheat beautifully and turn a weeknight salad or soup into a five-minute job.
Interesting note
Khorasan takes its name from a historic region spanning northeastern Iran and Central Asia. The 'Kamut' trademark was created in the 1990s to protect a specific organic, non-hybridized strain grown only from heirloom seed.
Common mistake
Skipping the soak or under-cooking leaves the kernels tough, while boiling them to mush loses the chew that makes Khorasan special. Aim for tender but toothsome, like a firm barley.
First-time tip
This is a hard, ancient grain, so give it time: an overnight soak and an unhurried simmer are what bring out its signature buttery chew.
