Calories in Khorasan, grain, dry

What makes khorasan so powerful?

Khorasan wheat (Triticum turanicum) is an ancient grain relative of durum, famously trademarked as Kamut by Bob Quinn in the late 20th century to protect its genetic integrity and ensure it is always grown organically. Legend suggests its seeds were originally found in Egyptian tombs, though botanists now believe it more likely originated in the Fertile Crescent or the Khorasan region of Iran. Unlike modern hybridized wheat, Khorasan has never been bred for high yields or short stalks, retaining its original genetic profile. Chemically, it contains a different gluten protein structure than modern wheat, which some people with mild wheat sensitivities report tolerating better, though it is strictly off-limits for those with celiac disease. The grain is also notable for its high selenium content, a trace mineral essential for thyroid function and antioxidant defense, often found in significantly higher concentrations in Khorasan than in modern durum wheat. Its large, golden kernels yield a distinctly nutty, almost buttery flavor when cooked.