Sesame seeds are tiny, flat, nutty seeds used whole, toasted or ground into paste. They add crunch and a rich, toasty flavor to dishes around the world.
- Botanical name
- Sesamum indicum
- Family
- Pedaliaceae
- Part used
- Seeds
- Colors
- White, black, brown, golden
- Allergen
- Yes: sesame is a major allergen
History
Sesame is among the oldest cultivated oilseed crops. It was grown in the Indus valley and Mesopotamia thousands of years ago, and was traded widely in the ancient world. The phrase “open sesame” comes from the tales of the Arabian Nights, perhaps because sesame pods burst open when ripe.
Where it comes from
Africa and the Indian subcontinent, where wild relatives grow.
Where it is used most
East Asia (garnish on teriyaki, sushi and noodles), India (til laddoo and chikki), the Middle East (tahini, halva), and breads such as bagels and burger buns worldwide.
Varieties and types
White and golden seeds are mild. Black sesame is stronger and used in Japanese and Chinese desserts. Hulled seeds are lighter, unhulled have a bitter edge.
Flavor and how to use it
Toast in a dry pan over medium heat until fragrant and lightly golden, stirring constantly, then cool. Sprinkle on dishes at the end for crunch.
Buying, storing and substitutes
Store in an airtight jar in a cool, dark place, or in the freezer for longer storage, since the oils turn rancid over time. Sunflower or poppy seeds can substitute for crunch.
Good to know
Sesame allergy can be serious. Check labels carefully.
Recipes that use it
Photo credit: cottonbro studio on Pexels.