Khorasan wheat

Triticum turgidum

grain

Golden grains of an ancient wheat of the same species as durum, from the Fertile Crescent and Central Asia. It provides arabinoxylans and fibre.

Origin

Fertile Crescent (Khorasan region)

Season (United States)

all year round · grows in your region

Preparation

The rinsed grains soak overnight then cook for 45 to 60 minutes and stay firm, in salads or as a side; it is also eaten as flour, pasta and bread, under the name kamut. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Insoluble fibersWhat slows things down Phytates

Did you know?

“Kamut” is a trademark: in the 20th century, a Montana farmer, T. Mack Quinn, and his son Bob revived this wheat and registered the name for organically grown Khorasan.