HISTORY:

Kamut is a highly nutritious ancient form of wheat.

CHARACTERISTICS:

Kamut contains a unique type of gluten which is often tolerated by people who cannot tolerate common wheat. Kamut is considered superior in nutritional value to modern hybridized wheat. It is also higher in potassium and protein than modern wheat. Kamut is delicious whole or ground into flour. Because it is a relative to Durum wheat, kamut flour makes delicious pasta. The buttery flavor of kamut makes it wonderful when cooked as a whole grain, flaked for cereal or milled for flour.

AMARANTH	KAMUT	SPELT	OATS	MILLET
BARLEY	BROWN RICE	CORN	QUINOA	RYE
BLUE CORN	TRITICALE	WHEAT	WILD RICE	SORGHUM

Carol Stiles, Healthykitchens, Victoria B.C., V0R 1N1, Tel: 250-701-0864, Toll Free: 1-888-735-1044, Fax: email: carol@healthykitchens.com