Khorasan Flour


Triticum turgidum turanicum

The variety of wheat called Khorasan was the main type of wheat used during the Ptolemaic Dynasty of Ancient Egypt around 280 BC.  This variety is clearly a much older type of wheat, probably dating back to 5,000 BC, but the evidence for this is not confirmed.  It is very similar to Poulard Wheat (Triticum turgidum) and is also known as Oriental wheat from its use in China.  Khorasan wheat is a hybrid of Durum Wheat (Triticum turgidum durum) and Polish Wheat (Triticum polonicum), both varieties are from the Fertile Crescent area of the Middle East.

This variety has a relatively low yield and is susceptible to mould and other diseases of wheat.  It represents a truly ancient form as it has not been significantly improved by modern selective breeding.

Khorasan wheat is registered in the USA as "Kamut" and is commercially available from several sources world wide.  Kamut is the ancient Egyptian word for Flour.  This variety was called Golden Flour.

Suppliers:

Doves Farm - Produce "Kamut" flour in both stone-ground and white forms, they also provide small bags of grain available through some of their stores outlets and on-line.

 

 

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This part of the Bread Pages looks at the The different types of Flour used throughout history.

Einkorn Wheat

Emmer Wheat


Durum Wheat


Spelt Wheat


Khorasan Wheat


Clubwheat


Common Wheat


Oats


Barley


Rye


Maize


Chickpea


Millet


Rice


Buckwheat


Teff


Potato


Beans


Vetch