tilise

Tilise, also known as a tili seed, is a term that can refer to a few different things depending on the context, though it most commonly denotes a type of small seed used in traditional medicine and sometimes as a culinary ingredient. In some African cultures, particularly in West Africa, tilise refers to the seeds of the *Sesamum radiatum* plant, a species of sesame. These seeds are known for their distinct nutty flavor and are used in various dishes, often ground into pastes or added to stews and porridges for thickening and flavor.

Beyond its culinary uses, tilise seeds are also recognized for their purported medicinal properties. Traditional healers have employed tilise for a range of ailments, often associated with digestive health, blood purification, and general vitality. Research into these traditional uses is ongoing, with some studies exploring the nutritional profile of tilise seeds, which typically include healthy fats, proteins, and fiber.

The term "tilise" can also occasionally be used more broadly to refer to other small, edible seeds used in similar ways, depending on regional dialects and specific plant species. However, the association with *Sesamum radiatum* remains the most prevalent understanding of the term in ethnobotanical and culinary contexts. Efforts are being made to document and preserve the traditional knowledge surrounding the use of tilise, ensuring its cultural and practical significance is maintained.