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Persian Wheat flour is a type of flour obtained from an ancient grain known as kamut (Triticum turgidum subsp. turanicum or Triticum turanicum). This grain originates from the Fertile Crescent region and is considered an ancient wheat variety.
Persian Wheat Flour
Healthy Properties
Higher protein content: Kamut is known to have a higher protein content than regular wheat, which can be beneficial to health.
Minerals and nutrients: It is a source of minerals such as selenium, zinc, magnesium and vitamin E, as well as dietary fiber.
Gluten tolerance: Although it contains gluten, some people with gluten sensitivity find that they can tolerate kamut better compared to modern wheat. However, it is not recommended for people with celiac disease.
Culinary uses: Kamut flour is used in the preparation of breads, cakes, cookies and other baked goods. It can also be used in the preparation of pasta and other foods.
Nutritional value: Kamut flour can provide an additional source of nutrients and protein in the diet, but should be consumed in moderation due to its caloric content.
It is important to note that if you have food allergies or intolerances, you should consult a health professional before incorporating kamut flour into your diet, especially if you have gluten sensitivity.
Unique flavor and texture
Kamut flour has a distinctive flavor and texture that differentiates it from regular wheat flour. It tends to have a mild, slightly nutty flavor.
