Botanical NameSesamum indicum.
DescriptionSesame (sesamum indicum) 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 an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year. Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame"—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum
Origin and DistributionSesame seeds are thought to have originated in India. The famous saying "Open sesame!" came from the sesame seed pod which bursts open when ripe. In Africa sesame seeds are called 'benne' and are used as food and for their oil content. Sesame seeds have been around for thousands of years, in fact it is said that when the gods created the world they drank sesame seed wine.It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods or "buns". The world harvested 6.2 million metric tonnes of sesame seeds in 2014, with India, and Sudan as the largest producers.
UsesThere are three types of mustard seeds:
- Black sesame seeds : These are more flavorful and have a stronger aroma than white or brown sesame seeds. Toasting black sesame seeds releases beneficial chemicals as well as enhancing the flavor. Black sesame seeds are rich in a fatty oil. Oil content is high, between 40% and 60%. The oil has a distinctive flavor, and is rich in antioxidants which give it a long shelf life. The seeds also enjoy a long shelf life and resist rancidity. After removing the oil, seeds are 35% to 50% protein. Sesame butter, also known as 'tahini', is a paste which resembles peanut butter. Tahini is made from ground, hulled sesame seeds and is used in Hummus and other Middle Eastern and Asian dishes
- White Sesame Seeds : The white seeds are extremely rich in calcium and are useful in all cases of calcium deficiency. Sesame seeds are rich in proteins, fats, carbohydrates, fibers and other minerals and vitamins. In many of the cuisines over the world , it plays a quite significant role as many of the dishes are totally based on its crunchy flavor. Sesame seeds offer a high level of oil i.e. around 55% of its total mass. It is rich in taste there is no bitter taste in white sesames and it is widely used for tofees,snacks,burgers,and pizza's.
- Hulled Sesame Seeds : Hulled sesame is pearly white in colour. Hulling or decorticating is a process of removing the outer husk of sesame seeds. It has a rich, nut-like flavor when roasted. Hulled sesame seeds are widely used in bakery and confectionary industries. Sesame Seeds can be slightly browned or cooked with other ingredients. Nice crunchy texture. One of the oldest seeds known to man. Sesame Seeds are used extensively in Mediterranean, Middle Eastern, Greek and Asian cuisine. Sesame Seeds when ground can be made into tehina paste and halva. Add to cookie, pastry, and cake recipes and tasty as a main ingredient in candy. Throw some over vegetables or top a casserole or baked chicken with Sesame Seeds before baking.
Indian Name of Spices
Foreign Name of Spices
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