Sesame is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.
Sesame seed is the seed of the sesame plant (Sesamum indicum). The plant is an annual herb with foxglove-like flowers that produce pods containing the edible sesame seeds. The pods burst open with a pop when the seeds are mature. The hulls are removed as they contain oxalic acid, which gives a bitter flavour.
Widely cultivated, the sesame plant is found in most of the tropical, subtropical, and southern temperate areas of the world.
Source: https://www.britannica.com/plant/sesame-plant
The aroma and taste of sesame seed are mild and nutlike. The chief constituent of the seed is its fixed oil, which usually amounts to about 44 to 60 percent. Noted for its stability, the oil resists oxidative rancidity. The seeds are also high in protein and are rich in thiamin and vitamin B6.
White and black varieties of sesame seed are available. The white has a delicate flavour and can be used in all dishes calling for sesame seeds. The black seeds have a richer flavour and stronger aroma and are best used alongside other bold ingredients so as not to overwhelm the dish. However, the choice of black vs. white sesame seeds is usually for the appearance more than the difference in flavour.
History and uses
The most popular species of sesame, Sesamum indicum, is considered one of the oldest oilseed crops to have been domesticated and cultivated by humans. It is grown in fields, reaching heights of up to 1.5 m. Sesame flowers may have different colours, such as white, blue, or purple, and a single plant can yield approximately 80 seeds rich in unsaturated fatty acids.
It is widely thought that sesame is native to Africa, especially its northern part. In fact, some of the best sesame is still grown in Nigeria. Sesame also held a prominent place in ancient Egyptian culture and was also introduced to parts of Asia where it has since flourished as a crop and figures prominently in traditional Indian cuisine.
Sesame was historically, primarily used as an oil source (to fuel oil lamps, for instance), but it also served other functions. It has been used medicinally to aid in disease prevention across Asia for thousands of years. Additionally, the Chinese used to burn sesame oil to produce soot for ink blocks. But, in its pure form, sesame was also used in ancient times by the Greek army as energy-boosting sustenance for soldiers, and in Rome, sesame seeds served as a basis for a popular paste prepared with caraway. Early Assyrians even believed that sesame wine was drunk by gods right before the creation of the world.
Sesame oil is used as a salad oil or cooking oil, in shortening and margarine, and in the manufacture of soaps, pharmaceuticals, and lubricants. Sesame oil is used as an ingredient in cosmetics. The press cake remaining after the oil is expressed is highly nutritious.
The whole seed is used extensively in the cuisines of the Middle East and Asia. Halvah is a confection made of crushed and sweetened sesame seeds. In Europe and North America the seeds are used to flavour and garnish various foods, particularly breads and other baked goods.
Physical description
Depending on conditions, sesame varieties grow from about 0.5 to 2.5 metres (2 to 9 feet) tall; some have branches, others do not. One to three flowers appear in the leaf axils. The hulled seeds are creamy or pearly white and about 3 mm (0.1 inch) long and have a flattened pear shape. The seed capsules open when dry, allowing the seed to scatter. Considerable hand labour is needed in harvesting to prevent loss of the seeds. With the development of a nonscattering variety of the plant in the mid-20th century, mechanized harvesting of the crop was made possible.
