Kosher Kamut Brand Khorasan wheat is two to three times the size of common wheat, similar in texture to common wheat, but contains 20-40% more protein and a more digestible form of gluten.

Use it as you would common wheat; grind into flour, or use the cooked Kamut Khorasan wheat in casseroles, soups, or as a side dish like rice. An ancient relative of durum wheat, Kamut - an early Egyptian word for wheat - has a history rich in myth. One popular story is that an American airman was given a few grains taken from a stone box in an Egyptian tomb following WWII. Some of these found their way to a Montana farmer, who was able to grow the grain as a novelty crop.

In 1977 another Montana wheat farmer, T. Mack Quinn and his agricultural scientist son obtained a jar of the wheat relative and continued its development. They recognized the value of the crop and coined the trade name Kamut. It is similar (many claim superior) in flavor and texture to regular wheat, considered easier to digest, and is used successfully as a wheat substitute.

To cook one cup of Kamut, soak overnight then drain and add 4 cups of water, bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 cups.

They buy the best quality as close to home as possible, and wherever possible, they maintain grower identity.