Thursday, March 4, 2010

Kamut:: Ancient Grain in Modern Times

According to Melody Rhodes "Kamut is a large grain, similar to Durham wheat. It is an organic product that has been shown to be of benefit to those with wheat sensitivities.

In 1949, a U.S. airman was given thirty-six kernels of an ancient grain. He mailed the grain to his wheat- farming father in Montana who promptly planted it. Thirty-two of the kernels germinated. The grain was used for cattle feed and was touted as "King Tut's wheat" but was pretty much forgotten.

Until 1977. Montana agricultural scientist, Bob Quinn, PhD, saw the grain's potential and embarked on research and propagation. Quinn coined the name "Kamut," which is an Egyptian word for wheat."

Read more at Suite101: Kamut: Ancient Grain in Modern Times


Zuzanna Musial said...

Excellent article about Ancient Grain Kamut...
I love the flour and also crackers made out of this grain, it tastes delicious and no allergy.

Thank you, Zuzanna

ronthoughts said...

Excellent post, informative too.
Thanks to Chris & your team!
Thumbs Up!

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