Kamut (Khorasan Wheat)
Triticum turgidum subsp. turanicum · khorasan wheat · Oriental wheat
Kamut (Khorasan Wheat): what every chef needs to know
Pick up Kamut and you are working with the brand name for certified organic khorasan wheat, an ancient variety of durum wheat with large, elongated grains two to three times the size of common wheat kernels. The name KAMUT is a registered trademark guaranteeing the grain is unhybridised and organically grown. Kamut has a notably high protein content of 14.7g per 100g and a rich, buttery flavour with a light nutty undertone. The gluten content is higher than in common wheat, meaning kamut dough forms a strong, elastic gluten network. Some people with wheat sensitivity (not coeliac) report tolerating kamut better than common wheat, though this has not been scientifically proven; kamut does contain gluten and is not suitable for coeliac guests. In commercial kitchens, kamut is especially well-suited as a salad grain (after 8 hours soaking and 45 minutes cooking), as a base for cold grain salads and as a bread grain for artisan kamut bread. Shelf life of soaked and cooked kamut in the fridge is a maximum of 4 days. Store uncooked grain dry at a maximum of 20°C.
Kamut (Khorasan Wheat): nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 169744) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 169744).
Kamut (Khorasan Wheat): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
cold salad of boiled kamutkorrels with grilled vegetables, fresh herbs, citroendressing and grated Pecorino.
Ambachtelijk bread of 100 procent kamutmeel with langzame rijs for a dichte, nutty kruim and crispy crust.
creamy risotto prepared with kamutkorrels as alternative of Arborio-rice, afgemaakt with truffle oil and Parmigiano.
Kamut (Khorasan Wheat): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week kamutkorrels minimum 8 hours in cold water; pour the weekwater af; boil in fresh salted water with a ratio of 3:1 water-kamut until the korrels soft but still firm are.
Kamut-dough has less water nodig then gewone tarwe (hydratatie 60-65%); the longer rijs (3-4 hours) provides a complexere flavour; fry the eerste kwartier with steam for a crispy crust.
add warm broth stapsgewijs to to soaked and voorgekookte kamutkorrels; eindig with cold butter and grated Parmigiano for a creamy kamut-farrotto.
Kamut (Khorasan Wheat): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Kamut (Khorasan Wheat): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Kamut is available year-round as a storage product. Khorasan wheat is harvested in summer in North America and the Middle East.
Kamut (Khorasan Wheat): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Kamut (Khorasan Wheat): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
a light gehoutde Chardonnay with butter and nuts notes fits excellent at the boterachtige, rich flavour of kamut-graangerechten and kamut-risotto.
- Meursault AOC
- Pouilly-Fuissé AOC
fresh, mineral Alto Adige Pinot Grigio complements kamut-salads with fresh herbs and grilled vegetables.
- Alto Adige DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Kamut (Khorasan Wheat)
Is kamut gluten-free?
No. Kamut (khorasan wheat) contains gluten and is absolutely not suitable for coeliac guests. Some people with wheat sensitivity report better tolerance, but this is not clinically proven and must not be treated as medical advice. Always use certified gluten-free grains for coeliac guests.
What is the difference between kamut and spelt?
Both kamut and spelt are ancient wheat varieties containing gluten. Kamut (khorasan) has larger grains and a more buttery flavour; spelt has smaller grains and a nuttier aroma. Both have a higher protein content than common wheat but are not gluten-free.
How long does kamut need to soak before cooking?
A minimum of 8 hours soaking in cold water, preferably overnight. Always discard the soaking water to remove phytic acid. After soaking, cooking time is 45–60 minutes versus 90+ minutes without soaking.
At what temperature should you store Kamut (Khorasan Wheat)?
Store Kamut (Khorasan Wheat) at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Kamut (Khorasan Wheat) professionally?
The primary professional technique for Kamut (Khorasan Wheat) is Boiling as graankorrel at 100°C for 45-60 min (na 8 uur weken). Always verify core temperature with a calibrated probe thermometer.
Does Kamut (Khorasan Wheat) contain allergens?
Kamut (Khorasan Wheat) contains: Gluten. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
