Find Kamut Suppliers - Nutrada B2B Food Marketplace

Kamut is an ancient grain, a trademarked variety of khorasan wheat, known for its nutty flavor and firm texture. It is larger than regular wheat and has a higher protein and nutrient content. Due to this it has gain a more important role in the grains and seeds market.

‍

What is Kamut?

Kamut, also known as Khorasan wheat, is an ancient grain known for its large, chewy kernels and rich, nutty flavor. Often favored in artisanal baking and specialty foods, Kamut has made a comeback as consumers seek out traditional grains with unique taste profiles. This wheat variety is highly versatile and often used in pasta, baked goods, and whole grain dishes.

‍

Types, Varieties & Forms of Kamut

Kamut is available in various forms to suit different culinary and industrial applications:

Whole Kamut Berries: Intact grains used in salads, pilafs, and side dishes, offering a chewy texture and nutty flavor.
Kamut Flour: Milled from whole grains, this flour is utilized in baking bread, pastries, and pasta, providing a rich taste and high protein content.
Kamut Flakes: Rolled grains similar to rolled oats, used in cereals, granolas, and baking, offering a hearty texture.
Kamut Pasta: Pasta products made from Kamut flour, appreciated for their firm texture and nutritional benefits.
Puffed Kamut: Light and airy grains used in cereals and snack foods, providing a crunchy texture.

‍

No items found.

Harvest Season of Kamut

Kamut is usually harvested in late summer to early fall (August to September), similar to other wheat varieties. The grains are left to mature on the stalks and are then harvested once fully ripe.

‍

Producing Countries

The global Kamut market was valued at USD 5.2 billion in 2024 and is projected to expand at a compound annual growth rate (CAGR) of 4.8%. Kamut is primarily grown in the United States, Canada, and Italy. In the U.S., it is mainly cultivated in Montana, Alberta, and Saskatchewan, where the growing conditions are suitable for this ancient grain. Italy is a significant producer, with Kamut being a popular ingredient in Italian cuisine, especially in pasta and bread. The grain is also grown in other countries, but on a smaller scale.

‍

Trends & History

Kamut has gained popularity in the organic and specialty grain markets as a heritage grain, and it is often preferred by consumers seeking non-GMO, organic options. It appeals to health-conscious and artisanal markets, especially in baked goods and pasta production. The wholesale demand for Kamut is supported by its reputation as a high-protein, flavorful wheat variety, popular in premium food products.

‍

Kamut Wholesale

Looking to source Kamut for your business? Nutrada connects you with reputable suppliers for quality Kamut grains, flour, and products. Whether you’re supplying a bakery, restaurant, or food manufacturer, Nutrada’s platform helps you find certified suppliers with competitive pricing. Sign up today to discover trusted Kamut suppliers through Nutrada.

‍