Kamut is the registered trademark name for a particular ancient strain of khorasan wheat (Triticum turgidum subsp. turanicum), a relative of durum distinguished by its unusually large, slender, amber-coloured kernels — roughly twice the size of common wheat. Buttery, nutty and faintly sweet with a pleasantly firm chew, it is eaten as a whole cooked grain in salads, pilafs and bowls, and milled into flour for pasta, bread and crackers. Like all wheats it contains gluten and is emphatically not gluten-free.