Spice
Sesame Seed
Sesame is a tiny oilseed used whole, toasted, as tahini paste, and as oil. White and black seeds differ in colour and slight flavour intensity; toasting awakens deep nuttiness for East Asian, Middle Eastern, and African cookery. Tahini emulsifies sauces and halvah; oils range from pale refined to dark roasted.
Also known as: Til, Simsim / Tahini seed, Goma, Zhīma
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Breeds, cuts & preparations
Variety
Black SesameBrown SesameGolden SesameHulled SesameSesamum indicumUnhulled SesameWhite Sesame
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticEarthyMildNuttyOilyRichSweetToasty
History
IN
Sesame was cultivated in the Indus region as one of the oldest oilseed crops.
Sesame spread across the Middle East and Africa for oil, paste, and seed foods.
JP
East Asian cookery adopted sesame oil and seeds for seasoning and dressings.
Industrial tahini and sesame oil made sesame a global pantry seed.