Kamut (triticum turanicum turgidum)
Kamut grain, a type of wheat, is organically grown in North America as it is not adapted to UK soil and climate conditions.
Kamut is the name, and trademark, for the sub species of triticum turgidum known as khorasan wheat. It originated many thousands of years ago in the Fertile Crescent, an area of the Persian Gulf extending from Turkey through to Egypt.
It is said to have been the grain of the Pharaohs and had almost become extinct when American biochemist and organic farmer, Bob Quinn, began to study and propagate the crop.
Doves Farm stoneground Kamut Flour is wholegrain with a characteristic pale creamy yellow colour that belies the fact that it contains all of the bran and 9g of fibre per 100g. Kamut Flour is naturally high in protein making it ideal for bread and pasta .
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