Kamut flour is particularly good for good nutrition, rich in interesting nutritional values, easy to digest and with a very ancient history.
Origins between history and legen
Legend has it that the earliest plants of khorasan wheat, the cereal from which kamut flour is made, were widely grown in the “fertile crescent” and among the Egyptian pharaohs. After a long period of oblivion, this cereal was rediscovered in the 1970s by a U.S. agronomist and biochemist, Bob Quinn, who perfected its cultivation, marketing it in later years under the name Kamut (from the Egyptian ka'moet, soul of the earth). We at Molino Sima were the first European company to import this prized grain, believing strongly in its high qualities.
Unlike the most common types of wheat, in fact, KAMUT® khorasan wheat (Triticum turgidum turanicum) has never been subjected to genetic manipulation, selection and varietal crossbreeding and is grown only with organic agricultural techniques, thus keeping intact its chromosomal makeup, its special nutritional characteristics and its ancestral taste
Unlike the most common types of wheat, in fact, KAMUT® khorasan wheat (Triticum turgidum turanicum) has never been subjected to genetic manipulation, selection and varietal crossbreeding and is grown only with organic agricultural techniques, thus keeping intact its chromosomal makeup, its special nutritional characteristics and its ancestral taste
The nutritional characteristics
From milling the ancient KAMUT® brand khorasan wheat, we obtain highly energetic flours, rich in protein, vitamins, minerals and trace elements. Among these we can find a large amount of selenium, a mineral that naturally protects cells, red blood cells and cell membranes from free radical attacks.
Kamut flour is easily digestible and assimilable, so much so that it is often tolerable even in cases of people who are hypersensitive to wheat and can replace traditional flour in all uses: pasta, bread, cakes, pizza, cookies, etc.
In recent years, products packaged with this flour have seen a very strong increase and are used in diets for those with food allergies, by athletes, against obesity and for a healthy and proper diet. However, they are not suitable for people with celiac disease, as they contain gluten.
Kamut flour is easily digestible and assimilable, so much so that it is often tolerable even in cases of people who are hypersensitive to wheat and can replace traditional flour in all uses: pasta, bread, cakes, pizza, cookies, etc.
In recent years, products packaged with this flour have seen a very strong increase and are used in diets for those with food allergies, by athletes, against obesity and for a healthy and proper diet. However, they are not suitable for people with celiac disease, as they contain gluten.