Grain
Khorasan
A tier
Khorasan is a large-kernel tetraploid wheat related to Triticum turanicum (often marketed under trademarked Kamut lines), with elongated amber grains, rich buttery flavour, and moderate-to-high protein. Distinct from common bread wheat and from durum pasta wheat, Khorasan sits in the ancient/heritage free-threshing tetraploid group and is grown mainly as specialty organic grain. Culinary use includes whole berries for pilafs and salads, stone-ground flour for breads and pasta, and cracked or rolled cereal. Soaked and fermented Khorasan doughs bake into golden, sweet-aromatic loaves; pasta and flatbreads benefit from its nutty, slightly sweet endosperm and firm bite.
Also known as: Historic Khorasan wheat, Organic Khorasan / Kamut-type production, Prairie organic Khorasan, Specialty Khorasan pasta and bread, Related Near Eastern large-kernel tetraploids
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Large-kernel turanicum-type wheats of the Khorasan cultural region entered Near Eastern and Central Asian agriculture.
A small sample of giant wheat later associated with Khorasan entered North American trial culture and lore.
Trademarked Kamut branding popularised Khorasan-type wheat as an organic ancient grain in North America.
European organic mills adopted Khorasan berries and flour for specialty bread and pasta.
Quality and identity standards clarified Khorasan/turanicum relationships for trade and labelling.
Artisan bakers and whole-grain programmes kept Khorasan as a premium large-kernel heritage wheat.