sesameseed

Sesame seed, the edible seed of the plant Sesamum indicum, is a small, flat, oval seed widely used as a food source and flavoring. It comes from a flowering plant in the Pedaliaceae family and has been cultivated for thousands of years in Africa and Asia.

Sesame is produced by an annual plant that typically reaches up to one meter in height, with slender stems and yellow flowers. Seeds ripen in capsules that split when mature. Seed colors range from white or cream to brown or black. Toasting enhances aroma and flavor.

In cooking, sesame seeds and oil are widely used. Tahini is a paste made from ground sesame seeds. Seeds are used whole as toppings on bread, pastries, and sushi, while sesame oil is used for cooking, dressings, and flavoring.

Nutritionally, sesame seeds are high in fat (mostly unsaturated), protein, and minerals such as calcium, iron, and magnesium. They also contain lignans such as sesamin and sesamol and vitamin E. They should be stored in a cool, dark place to minimize rancidity.

Global production concentrates in India, China, and several African and Southeast Asian countries. Sesame allergy is recognized in many regions and labeled on products. Harvested seeds are cleaned, sorted, and exported for oil extraction, food use, and further processing.