Sesame

Sesame, Sesamum indicum, is an annual flowering plant in the Pedaliaceae family cultivated for its seeds and the oil pressed from them. The plant is upright and branched, typically 0.6–1.5 meters tall, with oval leaves and yellow to white flowers often bearing purple veins. When ripe, the seed capsules mature and release many tiny seeds, sometimes by an explosive rupture.

Origin and distribution: Native to parts of Africa and Asia, sesame is now grown in tropical and subtropical regions worldwide. It prefers warm conditions, light, well-drained soils, and relatively dry spells. It is drought-tolerant but dislikes frost. Maturity ranges from about 90 to 150 days depending on variety, and harvest requires careful handling to minimize seed loss from shattering.

Uses: Seeds are eaten raw, roasted, or ground into pastes such as tahini; they are common in Middle Eastern, Indian, East Asian, and African cuisines. Sesame oil is pressed from the seeds for cooking and flavoring and has a distinct nutty aroma. Seed colors include white, ivory, brown, and black.

Nutrition and chemistry: Sesame seeds are high in oil (roughly half their weight), provide protein and fiber, and supply minerals such as calcium, magnesium, and iron. They contain lignans such as sesamin and sesamolin with antioxidant properties.

History and cultural significance: Sesame is among the oldest cultivated oil crops, with evidence of cultivation in ancient Mesopotamia and India. It spread along trade routes and remains a staple in many culinary traditions.