kamut

Variety of durum wheat (Triticum durum). The flour is sold in health food shops and is claimed to be higher in protein, and to cause fewer allergic reactions, than ordinary wheat.

[kah-MOOT] The name "kamut" comes from the ancient Egyptian word for "wheat". Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Kamut's kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts. It can be found as a whole grain and as flour in natural food stores. It's used commercially mainly for pastas, puffed cereal and crackers. See also wheat.