Grains & Rice

Khorasan Wheat (Kamut)

Ancient large-kerneled wheat with a buttery, nutty taste, trademarked as Kamut.

Khorasan is an ancient wheat variety with grains roughly twice the size of modern wheat, sold commercially under the brand name Kamut. It has a rich, buttery, slightly nutty flavor and a firm chew, making it popular in salads, pilafs, breads, and pasta. Though higher in protein than common wheat, it still contains gluten and is not safe for celiacs.

Khorasan wheat is an ancient grain with kernels roughly two to three times the size of modern bread wheat, giving it a substantial, chewy presence in the kitchen. Originally cultivated along the Silk Road in the Khorasan region—spanning parts of modern Iran, Afghanistan, and Turkmenistan—this tetraploid wheat (Triticum turgidum subsp. turanicum) predates common hybrid wheats by millennia. Its deep amber-to-golden color and rich, buttery, nutty flavor set it apart from commodity wheat, making it a favorite among cooks who want more personality in their grains.

The grain was reintroduced to North America in the late twentieth century and trademarked as "Kamut" by Kamut International Ltd. to establish quality standards—purity requirements and a minimum 12% protein content—that distinguish it from generic Khorasan sold without verification. Whether purchased as trademarked Kamut or under generic labels like Oriental or Egyptian wheat, the grain offers a reliable eating experience. Its high protein content (typically 12–15%) and superior mineral levels compared to modern wheat make it nutritionally noteworthy, though it bears repeating: Khorasan contains gluten and is not suitable for celiac or gluten-sensitive diets. The grain's forgiving nature in cooking—its tendency to hold shape and resist going mushy—makes it approachable for home cooks even if they do not routinely work with heritage grains.

Khorasan's substantial texture and mild sweetness lend themselves equally to savory and sweet preparations. Unlike some ancient grains that require specialized equipment or careful technique, Khorasan cooks with standard pantry methods: soaking, simmering, and draining. Its versatility across cold salads, warm pilafs, breakfast porridges, and hearty soups has secured its place in contemporary grain cooking.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Kamut (trademarked)

Grain marketed under the Kamut trademark; must meet purity standards and minimum protein content; often organically grown

Raw Khorasan Wheat (untrademarked)

May be sold simply labeled as Khorasan, Oriental wheat, or Egyptian wheat; quality standards less defined than trademarked Kamut

Cooking Whole Khorasan: Soaking and Simmering

Soaking is essential for cooking Khorasan well. Cover the grain with cool water and let it rest for 4–8 hours or overnight. Soaked grains cook in roughly half the time and achieve a more even, tender texture throughout. A grain that has swelled with water during soaking will also cook more consistently from center to exterior than a dry kernel forced to hydrate while simmering.

Rinse grains thoroughly before soaking to remove any dust or debris
Drain and rinse soaked grains before adding to fresh boiling water
Cook in generously salted water, like pasta, then drain any excess liquid
Add salt only after grains have softened (after 20+ minutes of cooking) to prevent the exterior from toughening

Grinding Fresh Flour

Khorasan grinds beautifully into a nutty, aromatic flour well suited to rustic breads, pancakes, and pastries. Because whole grain flour oxidizes and loses aroma quickly after grinding, it is worth milling small batches as needed rather than relying on store-bought flour that may have been ground months earlier. A home grain mill or high-powered blender can handle the large kernels without difficulty.

Grind just before you plan to bake for the freshest flavor and maximum nutrition
For best loaf structure, combine with bread flour or a higher-gluten flour; Khorasan flour alone produces dense, crumbly results
The flour's buttery note shines in quick breads, waffles, and pizza dough

Common uses

As a rice alternative in pilafs and grain bowlsCooked whole as a hearty side dish seasoned with herbs and butterAdded to soups and stews in the last 20–30 minutes of cookingCold in grain salads with vegetables, nuts, and vinaigretteAs breakfast porridge cooked with milk or water, sweetened with honeyGround into flour for rustic breads, pancakes, and baked goodsCracked or broken and used like bulgurIn place of barley in vegetable soups and bean potsAs a stuffing for roasted vegetables such as peppers or squashIn vegetarian main dishes paired with mushrooms, lentils, or roasted vegetables

Tips & pitfalls

Soak whole kernels 4–8 hours or overnight before cooking to reduce cooking time by roughly half and improve texture
Cook in ample water like pasta, then drain excess; this prevents sticking and ensures even cooking
Do not mistake Khorasan for spelt or emmer—they are distinct species with different textures and flavors
The grain holds its shape well during cooking and rarely becomes mushy, even with slight overcooking
Use 2:1 liquid-to-grain ratio for a firm, chewy result; use 2.5:1 for softer, more porridge-like texture
Add salt only after grains have softened (after 20+ minutes of cooking) to prevent the exterior from toughening
Toast dry grains in a dry skillet for 2–3 minutes before cooking to enhance the nutty, buttery flavor
Grind fresh for flour as needed; whole grain flour loses aroma and some nutrition faster than whole kernels
Substitute 1:1 by weight in most recipes calling for wheat berries or farro
If using in bread dough, combine Khorasan flour with bread flour or another high-gluten flour for best loaf structure
Slow cookers work well: add 1 part grain to 3 parts liquid on low for 7–8 hours
Refrigerate unused raw grain in an airtight container to extend shelf life beyond the standard 6–12 months

Nutrition

337kcal

Energy

1410 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 78%Fat 5%

Protein

14.5g

29% DV

Carbs

70.6g

26% DV

Fat

2.1g

3% DV

Fiber

11.1g

40% DV

Sugars

7.8g

of which

Sodium

5mg

0% DV

Notable micronutrients

Selenium148% DV

Thiamin (B1)47% DV

Niacin (B3)40% DV

Zinc33% DV

Magnesium31% DV

Phosphorus29% DV

Source · USDA FoodData Central · Wheat, KAMUT khorasan, uncooked

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In the shops

Matched grocery products

No matched grocery products for Khorasan Wheat (Kamut) yet.

Good to know

Origin: Khorasan region of the Middle East (historically encompassing parts of Iran, Afghanistan, and Turkmenistan)
Botanical Name: Triticum turgidum subsp. turanicum (tetraploid wheat)
Kernel Size: Large; roughly 2–3 times the size of common bread wheat (Triticum aestivum)
Color: Deep amber to golden-brown
Classification: Hard wheat; tetraploid (unlike hexaploid modern bread wheat)
Trademark: "Kamut" is a registered trademark owned by Kamut International Ltd.; designates grain meeting specific purity and protein (≥12%) standards
Gluten: Contains gluten; not suitable for celiac or gluten-sensitive diets
Protein Content: Typically 12–15%, generally higher than modern bread wheat
Typical Cooking Time: 30–45 minutes for pre-soaked whole kernels; 50–60 minutes unsoaked
Liquid Ratio: 2 cups liquid per 1 cup dry grain for pilafs and side dishes (2.5:1 for softer, porridge-like results)
Shelf Life (uncooked): 6–12 months in airtight container in cool, dry pantry
Refrigerator Life (cooked): 3–5 days in sealed container
Yield (dry to cooked): Approximately 1 cup dry yields 3 cups cooked
Mineral Content: Good source of selenium, magnesium, and zinc compared to modern wheat varieties

Substitutes

Farro (emmer) — Most similar texture and chewy bite; slightly smaller kernel; 30–40 minute cook time; use 1:1 ratio
Spelt — Related ancient wheat; softer texture when cooked; good for soups; substitute 1:1
Wheat Berries (hard white or red) — Longer cooking time (50–60 minutes unsoaked); chewier texture; use 1:1 ratio
Barley (hulled or pearl) — Similar chewy, hearty quality; shorter cooking time for pearl barley; use 1:1 ratio for hulled, slightly less liquid for pearl

Pairs with

ButterGarlic and shallotsFresh herbsDried fruitNutsMushroomsCitrus zest and juiceFennel and celeryHoney and maple syrupAged cheeseLegumesOlive oil and lemon

Also called

Kamut · Oriental Wheat