This ancient grain was suggested to me recently by my mother, so I thought I would do a little digging and see what the fuss is all about.
It originates from a region near Afghanistan and Northern Iran. It looks very similar to modern wheat except it yields grains that can be twice the size. This grain has found to have a much higher Nutritional content as it contains more protein and amino acids and vitamins and minerals than its modern counterpart.
It is particularly rich in Selenium and Zinc and Polyphenols and Vitamin E making it rich in antioxidants.
It is quite low G.I. (Glycaemic Index) making it a good option for those who are diabetic.
It is still a member of the Wheat family so is NOT suitable for Coeliac or those with a strong wheat sensitivity, however it does seem to be better tolerated than other gluten containing grains and may be tolerated by those with a lower sensitivity to wheat. However if in doubt –leave it out!
It is known for its rich and nutty flavour and can be eaten directly or milled into flour and used as a bread, cereal or in baked goods. Already it has become popular in the Health Food section under the registered brand Kamut®. I think we will see a lot more of this ancient grain in the future due to its nutritional profile and benefits. I would love to hear more from people who have tried this grain and any recipe suggestions too!Share