Khorasan wheat
Khorasan wheat ( Triticum turgidum × polonicum ) is a type of wheat, which is a natural hybrid of durum wheat ( Triticum durum) and Triticum is polonicum for genetic studies and probably originally from the area of the Fertile Crescent (Turkey, Iraq, Iran and Israel ) dates. As the name of the wheat variety ( " Khorasan wheat " ) implies, according to the current state of genetic research, the origin is suspected of Khorasan, the predominantly turkmenischsprachigen Northeast Province of Iran. Under the name Kamut ®, (also wheat variety Q -77 ), this type of wheat commercially available. Kamutkörner are almost twice as large as conventional wheat grains.
Cultivation and trade
The main growing areas are North America and Southern Europe dt with an average yield of 12 / ha. Kamut is offered for the German market almost exclusively from organically grown and can be purchased in health food stores and natural food stores. Farmers T. Mack and Bob Quinn from Montana could be protected as a trademark, the name " Kamut ®". The variety was marketed from 1980. 1990 recognized the U.S. Department of Agriculture Kamut as a new species of. Cultivation and distribution are always made under license from " Kamut International".
Ingredients
The content of protein, unsaturated fatty acids, amino acids, vitamins and minerals is higher than in other wheat varieties. Kamut contains, like all species of wheat gluten. People who have an intolerance of wheat protein, can tentatively change their diet to Kamut. It is reported that in some cases fail to incompatibility reactions. This is not true for people who suffer from celiac disease.
The composition of Kamut fluctuates naturally, both depending on the environmental conditions (soil, climate ) as well as the cultivation techniques (fertilization, crop protection).
Information per 100 g edible portion:
1 semi-essential amino acids 1 mg = 1000 ug
The physiological calorific value is 1380 kJ (326 kcal) per 100 g edible portion.
Use and preparation
Kamut can be used as whole seeds or in the form of flour, meal or flakes. It is used in the same way as wheat and spelled and has a savory, slightly nutty flavor. Kamut is well suited for cooking and baking because of its high protein content and the adhesive properties. Baked goods Kamut stay fresh.
History
The exact origin is unknown. Several legends, all unconfirmed, try to fill the knowledge gap. Noah is said to have grown the wheat on his ark. Another legend that is spread International of kamut, says an American Air Force officer would have in 1948 a stone box with large grains of wheat found in a Pharaoh's grave at Dashare in Egypt, of which he had 36 sent his father, a farmer in Montana, which they partially have germinated. The story is disproved by the fact that wheat is more than 200 years germinable. Nevertheless, the story is circulating widely on the Internet. An American journalist was kamut the name "King Tut's Wheat ." Only in 1977, had found a farmer Quinn a glass with the grains began the continuous cultivation, 1980, the marketing. Bob and Mack Quinn chose the Egyptian name " Kamut " ( = "Soul of the Earth" ). The origin of Kamut in Egypt is contradicted by the earlier cited DNA analysis. Cited in the legend Egyptian Kamut place Dashare is not found in any atlas and not on Google Maps. 1948 in Egypt, which at that time was in a state of war (Palestine war ) and not a military agreement with the U.S., has no presence " American Air Force officers " known.