Kamut® Organic, SuperPail

Organic Kamut® Wheat, 42 lbs.

Kamut is Khorasan wheat, and the “Kamut” name is their trademarked name for the Khorasan wheat produced by that one grower. We do not currently have that grower’s grain in stock, but we actually do have organic khorasan wheat in stock here.

Our Kamut® Brand Khorasan Wheat is certified-organic, triple-cleaned and perfect for baking & cooking purposes. This grain is pronounced "kuh-MOOT". 

Kamut® is a registered trademark of Kamut International and is used under license.

Convenient & safe storage

Our Kamut wheat is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 42 lbs. net weight. When you store Kamut grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your Kamut® from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our bulk Kamut® comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket (because air is mainly oxygen and nitrogen). Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your Kamut berries enjoy complete peace and quiet until you want to use them.

Beat oxidation

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Super-cleaned

All of our Kamut grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Kamut® that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Non-GMO

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Uses & History

Khorasan wheat (triticum turgidum) is known commercially as Kamut®, and is an ancient wheat variety originating in the Fertile Crescent–an area in the Middle East that’s ideal for farming. Kamut® grain is relatively new to North American cultivation. It’s said to have been introduced to the United States by a U.S. airman who sent the grain home to his father, and then began growing the new crop with him in Montana.

Kamut wheat berries are larger than berries of hard red or white wheat, spelt and einkorn, and they’re a light yellow color.

Baked goods made with Kamut® flour have a tender crumb and slightly sweet, buttery flavor. Kamut® can also be cooked and mixed into salads, stuffings, and soups. By cracking the grain you can make pilafs and hot cereals. The versatility of this grain makes substituting it in place of hard wheat, soft wheat or durum wheat very simple.

Like all wheat varieties, Kamut® contains gluten. The gluten developed with Kamut® flour has good strength to it, making Kamut® flour an excellent choice for yeast breads, pastries and quick breads. At Pleasant Hill Grain our favorite way to make 100% whole grain sandwich bread is to combine 50/50 spelt flour with Kamut® flour. It’s a nutritious and tasty combination—try it out for yourself!

Kamut® is valued by athletes and fitness buffs for its highly nutritious profile. It’s higher in zinc, magnesium, selenium, niacin, thiamin and antioxidants than hard wheat and it boasts up to 65% more amino acids, and about 30% more protein than hard wheat. Kamut® is also a good source of dietary fiber and iron. Compared to hard wheat, Kamut® is also higher in its vitamin E, thiamin, riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and complex carbohydrate content.

Kamut® is a tetraploid grain, meaning it has four sets of its seven chromosomes for a total of 28 chromosomes, whereas modern red and white wheat, and spelt, have six sets of seven chromosomes, for a total of 42 chromosomes. The simpler genetic structure of Kamut® makes it easier to digest than modern wheats. Many people who experience gluten sensitivities are able to enjoy baked foods made with Kamut® flour, but since it does contain gluten it isn’t recommended for people with Celiac disease.

The thick, tight hull encasing Kamut® protects the grain from pests and diseases, which makes the grain easier to grow organically. Grain with a tight hull are called “covered grains”, and they’re gaining popularity as their nutritional advantages are becoming better understood. Thanks to modern technology the once-laborious process of threshing covered grains has become much easier and more efficient.

Durum wheat is related to Kamut®. Both are ancient grains, and have similar baking characteristics and flavor. Durum is a smaller, harder grain, that’s usually used for making pasta.

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