benne

Benne refers to sesame seeds (Sesamum indicum), the small, oil-rich seeds used in cuisines around the world. Sesame seeds are oval and flat, and colors range from pale off-white to tan, black, or red depending on variety. They are harvested from the plant Sesamum indicum and are used whole, hulled, or ground into pastes, and they are pressed to produce sesame oil, sometimes called benne oil in Southern contexts.

In the Southeastern United States, the term benne is especially associated with Charleston and the broader Gullah-Geechee region, where benne wafers—thin, crisp cookies flavored with toasted sesame seeds—are a traditional specialty. The origin of the regional usage of benne is uncertain, with suggested links to West African languages or to European influences.

Culinarily, sesame seeds add flavor and texture to a wide range of dishes. They are toasted to enhance nuttiness before being sprinkled on breads, bagels, pastries, and salads, or ground into pastes such as tahini. Sesame oil, including varieties marketed as benne oil, is used for dressings and cooking in many cuisines. Sesame is also a common ingredient in confections and savory dishes across Asia, the Middle East, Africa, and the Americas.

Nutritionally, sesame seeds are a source of healthy fats, protein, and minerals such as calcium, iron, and magnesium, and they contain antioxidant lignans such as sesamin and sesamolin. They can cause allergic reactions in some individuals. Proper storage in a cool, dry place helps maintain freshness and flavor.