Grain of the Gods
A few weeks ago, I was wandering around the health food store in Erie, PA with a friend of mine, who had made the trip up from Pittsburgh, just to check out this establishment. Unfortunately, she was a little disappointed. I, however, was not.
Upon turning the corner and walking down an aisle, what to my wandering eyes should appear but the golden glow of King Tuts funerary mask, gazing at me from a box of cereal! I was completely astonished to see this. Looking more closely at the box, I see that this certified organic cereal, Kamut Krisp, was advertised as having been made "from the ancient grain." Now my curiosity is aroused fully and I grab the box of cereal, adding it to my small basketful of purchases.
Kamut Krisp, it turns out, is a very tasty wheat grain cereal, made from the Kamut (ka-moot) wheat grain. Legend (and the back of the cereal box) tells us that an American farmer, who took the grains back to Montana and planted them, found those grains of Kamut in the tomb of Tut. This ancient grain then germinated and multiplied, giving us the Kamut grain that we have today. (No mention of Howard Carter was made.) Having read that, I became determined to find out about Kamut.
Upon returning home, I can hardly wait until the next morning to try my Kamut Krisp for breakfast. Its tasty! My 9-year-old even likes it. Sitting at the computer, with my bowl of Kamut on the desk, I begin my search for the truth of Kamut. It was not as difficult as anticipated Kamut even has its own web site and Kamut Growers Association.
"The real history of Kamut brand grain has
been as elusive as its taxonomic classification.
Although not thought to have been in
commercial production anywhere in the world
in the recent past, most scientists believe it
was not taken from the tomb but probably
survived the years as an obscure grain kept
alive by the diversity of crops common to
small peasant farmers perhaps in Egypt or
Asia Minor. Scientists from the United States,
Canada, Italy, Israel, and Russia have all
examined the grain and have reached different
conclusions regarding its identification.
All agree that it is in the genus of wheat called
Trtcum and in the species turgdum which
also includes the closely related durum wheat.
This is a different species than aestvum which
includes the common bread wheat and its
close relative Spelt wheat. The correct
subspecies is in dispute. It was originally
identified as poloncum. Some now believe it
is turancum, while others claim it is durum.
One Russian scientist believes it is a durum
variety called Egptanka or "the durum of
Egypt". Still others believe it is a mixture of
many varieties which would be consistent with
its supposed descent from an ancient land
race originally gathered by primitive farmers
from the wild. Although its true history and
taxonomy may be disputed, what is not
disputed is its great taste, texture and
nutritional qualities as well as its hypo-allergenic properties."1
As Natures Path, the maker of Kamut Krisp claims, "the journey is in the eating." If you are in interested in health food and Egypt, or just like to try unusual things, consider Kamut Krisp cereal. It is good, and its not every day that you can claim to be eating the grain of the gods.
Fasolia Khadra Lil Salata
(Fresh Green Bean Salad)
- lb. Fresh green beans, trimmed and broken into bite-sized pieces
- 1 large ripe tomato, cut into bite-sized pieces or 8 oz. Cherry tomatoes halved
- small red onion, thinly sliced and diced
- cup shaved Asiago or Feta cheese
- Basil Vinaigrette Dressing*
Cook or steam the green beans until crisp-tender. Drain and rinse with cold water, then drain again. Place in bowl; add tomato. Add red onion and toss. Add Basil Vinaigrette and toss. Chill before serving. At serving time, sprinkle shaved cheese on top.
*Basil Vinaigrette Dressing
1/3 cup snipped fresh basil (use fresh!)
3 Tb. Red wine vinegar or balsamic vinegar
1 Tb. Extra-virgin olive oil
2 cloves garlic, minced
Mix ingredients and refrigerate, covered, up to 8 hours. Makes about 2/3 cup.
Last Updated: Aug 9th, 2011