Organic Khorasan Flour 1kg

Organic Khorasan flour

Khorasan is known under the registered brand Kamut®

Very healthy and digestible

what do you cook with khorasan flour?

Due to its high amount of protein, khorasan flour can be used in the production of bread, pasta, focaccia and pastries.

Since khorasan flour is rich in gluten, can also be used to make sourdough bread or for create more solid and full-bodied doughs. Furthermore, being a very versatile flour, it can also be used in savory preparations such as scones or stewed as a base for meatballs.

In summary, khorasan wheat flour is excellent for making many culinary preparations more nutritious and satiating thanks to its richness in proteins, iron and vitamins.

What is Khorarasan wheat?

Khorasan wheat (Triticum turgidum ssp. Turanicum) is an ancient cereal native to the eastern Mediterranean region. In the past, it was cultivated mainly in Iran, Iraq and Türkiye. Today, this type of wheat is mainly grown in North America, Europe and Australia.

Khorasan wheat is also known by the name Kamut, which is actually a registered trademark.

Khorasan wheat is prized for its intense flavor and crunchy texture, as well as its greater digestibility compared to other types of wheat.

For this reason, it is often used to make pasta, bread, crackers and biscuits.

Khorasan wheat is also considered an important source of protein, fiber, vitamins and minerals.

Difference between Kamut and Khorasan

Kamut and Khorasan are both types of ancient grains that are used to make flour.

However, there are some differences between the two:

First, Kamut is the registered trademark for a particular type of wheat that has an elongated shape and a golden color, while Khorasan is a variety of durum wheat, with a slightly sweet flavor and a lighter color than Kamut. Furthermore, Kamut has greater resistance to diseases than Khorasan.

Both types of wheat are considered more nutritious and digestible than modern wheat, but Kamut is richer in protein, healthy fats and minerals, while Khorasan is richer in complex carbohydrates.

In general, both types of ancient wheat are excellent substitutes for modern wheat and can be used for various culinary preparations such as pasta, bread and desserts.

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