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The Story of Kamut Pasta


History and information about this great grain, from the Kamut Association of North America.

Nutrition Analysis
Allergenic Assessment
Physician Recommendations


pict kamut

The Real History of Kamut Grain
Although not thought to have been in commercial production anywhere in the world in the recent past, most scientists believe Kamut Grain probably survived the years as an obscure grain kept alive by the diversity of crops common to small peasant farmers. Scientists from the United States, Canada, Italy, Israel, and Russia have all examined the grain and have reached different conclusions regarding its identification until recently when its true history and taxonomy was discovered. It is Khorasan wheat Triticum turgidum spp. turanicum an ancient grain with large golden kernels native to Asia Minor and Egypt, often referred to as 'King Tut's' wheat. It is closely related to the ancient grain spelt and is a distant relative of durum wheat. Its plump golden kernels, called 'berries', are three times the size of modern wheat. An organic farmer from Montana introduced Khorasan wheat to America in the 1940s. It is a rare non-hybridized grain that offers the highest protein of any wheat. Khorasan's protein structure (gluten) is highly water soluble, and many people with intolerance to modern wheat find that they can thoroughly enjoy Khorasan.

*Kamut is a registered trademark of Kamut International, Ltd.



CERTIFIED ORGANIC WHOLE GRAINS - grown without synthetic chemicals.
STONE GROUND FLOURS - cold-milled, to preserve nutrients.
ROLL-AND-CUT - prepared following a Japanese process that allows more fiber content.
AIR-DRIED - to protect the freshly made flavor and texture.
FRESHLY MADE - to order, so it always tastes fresh.




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