Kamut is a wonderful grain. I'm posting to share a mail order source for organic kamut for those who are familiar with this grain and own a grain mill. (I'm not posting to extoll the virtues of kamut - I happen to love this grain because of it's nutty flavor but I expect readers already to be interested in it and know how to use it)

I've been purchasing (and using) kamut for about five years. I've found it to be pricey and difficult to find. I recently purchased 10 lb of organic kamut for $34 from a 'net mail order source (shipping within the USA is free). This works out to $3.40 per lb.

Here's the link to the site (for organic kamut)  - http://www.myspicesage.com/kamut-grain-organic-p-932.html - the site only ships within the USA. You can also purchase smaller amounts for slightly higher prices. If you have the storage space, you can get 50 lb for $132.50, which translates to $2.65/lb.

If anyone knows of a less expensive *mail order* source for organic kamut (*including* shipping costs) I would appreciate your response. I'm on the north-east coast of the US, so shipping costs are a major consideration.

Hope this helps other lovers of kamut.

Ongoing Kamut experiment... a short one.

Monday Morning:

I have 600g Kamut berries.  Dirctions say how to cook, 2 cups water for 1 cup berries washed in sieve.  I decided to use the rice cooker for my good 4 cups of grain.  By washing, it was clear that the grain was better washed in a large bowl and water poured off the top to remove parts of hulls and dust.  The berries are large enough to drain in a colander.   I then let the rice cooker do the work with 1 tsp of salt.  All the water was absorbed and the grain took on a caramel color with a nutty fragrance. 

Now what?  I was hoping to put this grain into a rye bread but I had to eat some first.  Very chewy.  Very chewy indeed!  Now I'm not so sure I want it whole in my bread.  I was eating chili for lunch so I combined some cooked grain into it.  Uh, ok, not the best idea, but I did get a glimpse of the texture with other food.  The tough chewy berries stood out.  "Roughage" kept going through my head.  I guess the blender is the next step, make the grains smaller.  Will I come out with a pudding like substance?   I have to think about this....  any ideas?  (Meanwhile, starter is being refreshed.)  I need some coffee.