Sesam

Sesam, also known as sesame, refers to the seeds and the oilseed plant Sesamum indicum. It is one of the oldest cultivated crops, with evidence of use in ancient Mesopotamia and the Indian subcontinent dating to the third millennium BCE. The plant belongs to the Pedaliaceae family and is grown in warm tropical and subtropical regions around the world.

The sesame plant is an annual herb that can reach up to about 1–2 meters in height. It produces simple leaves, and its flowers range from pale white to purple. The seed capsules split open forcefully when mature, releasing the small seeds inside. Sesame seeds vary in color from white and ivory to brown, gray, or black, depending on variety and growing conditions.

Sesame seeds are eaten on their own, roasted or raw, and are also pressed to produce sesame oil. The seeds are a key ingredient in many cuisines, used whole or ground in blends, pastries, and confections. A popular preparation is tahini, a sesame paste common in Middle Eastern and North African dishes. The oil is valued for flavor and stability in cooking and as an ingredient in various foods and cosmetics.

Global production is concentrated in several warm regions, with major producers including Myanmar, China, India, Sudan, Tanzania, and Nigeria. Nutrition-wise, sesame seeds are energy-dense and high in fats (predominantly unsaturated), protein, fiber, and minerals such as calcium, iron, magnesium, and zinc. They also contain lignans such as sesamin. Sesame is a known allergen for some individuals and should be labeled accordingly.