Yupik Organic Kamut Grains, 2.2 lb (35.2 oz), Non-GMO, Vegan, Kosher, Raw Whole Grains, Khorasan Wheat, Nutty Flavor, Source of Fiber & Iron, Ideal for Cooking & Sprouting

Really pleased with this kamut, great whole grain and pleased with the Yupik quality overall. Made me go back and look at the rest of their products. Gonna stick with them for buying kamut in the future, I like the overall longer grain size and bit of a different taste than normal hard winter wheat. Tasty and seemed pretty fresh, would order again. Nice to see a Canadian company.

Had never heard of this ancient Egyptian grain. Overnight soak for sure, cook med high heat 29 min. High protein. Just add into lots of foods. A little texture to bites. Like it!

Nice change from rice. Texture is fine and fiber content is high

Lo compré para usarlo en una comida y si me gustó , viene limpio y se mira buena calidad 👍🏻

Once I sorted out the unacceptable grains, it was good tasting when I made my rolls. It's nice and soft when added to hard white flour rolls. I have to say I'm pickier than the average person, so others may find this grain just fine.

cant wait to try it

This stuff is DELICIOUS! I don't usually like whole-grain anything. I like white bread, white rice, mashed potatoes, etc. But I'll try almost anything at least once. I bought this bag of Kamut on impulse because of its high protein content. I planned to eat it as a breakfast cereal. The comments said that soaking it overnight made it easier to cook, so I did that. It isn't really a porridge kind of food. The grains are chewy, even after long cooking, and nutty, like pilaf. I still eat it for breakfast, but I cook it in broth instead of milk, with vegetables instead of sugar or fruit. It's chewy and tasty, and it really gets me off to a good start every morning. After soaking for two days, the grains start sprouting. Then I freeze any portions I don't eat that day. The next day I just throw a portion into boiling broth with whatever else I'm adding (shrimp is good), and it's ready to eat in ten minutes. Yummy! Edit: I've cooked this several ways now, and i really like it! It's excellent in pilaf, or mixed in with wild rice. And it doesn't matter how long you cook it, it never gets mushy! It's always chewy and tasty. I recommend soaking it for a couple days, just until it begins to sprout. Then freeze it, and cook it for ten minutes in water or broth before adding it to your dish.

I grind all my flour for the bread I eat and love this kamut grain. I try to eat as healthy as possible. This is the best value for the money, and the shipping is fast. Kamut has more protein than most flours so it’s a win in my book!