Armenian Wheat is related to Kamut but is not suitable for leavened breads, only flatbreads. It is also excellent in cakes, cookies or soups and as a grain pilaf. It originated somewhere near Mt Ararat, in the Eastern Anatolia Region of Turkey, near the border with Armenia and Iran.
Photos and Description Courtesy of John Sherck
We received our original seed stock from Kevin Payne in Taft, CA.