Description
Sesame (Sesamum indicum) is a 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.
Uses
Sesame has extensive culinary applications:
- Middle Eastern cuisine: Essential in tahini, halva, and various dishes
- Asian cuisine: Used in Chinese, Japanese, and Korean cooking
- Baking: Seeds sprinkled on breads, bagels, and crackers
- Oil production: Sesame oil used for cooking and flavoring
- Confections: Key ingredient in sesame candy and brittle
- Seasoning: Toasted seeds used as garnish and flavoring
- Protein source: High protein content makes it valuable nutritionally
Origin
Sesame seed is considered to be the oldest oilseed crop known to humanity, domesticated well over 3,000 years ago. The genus has many species, most being wild and native to sub-Saharan Africa. S. indicum, the cultivated type, originated in India.
Production
World production in 2018 was 6 million tonnes, with Sudan, Myanmar, and India as the largest producers. It tolerates drought conditions well, growing where other crops fail.
Characteristics
Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. The seeds can be white, black, or brown depending on the variety.
Etymology
The word “sesame” is from Latin sesamum and Greek σήσαμον: sēsamon; which in turn are derived from ancient Semitic languages such as Akkadian šamaššamu. The word “benne” comes from the African American creole Gullah benne, which derives from Malinke bĕne.
Allergen Information
Like other foods, sesame can trigger allergic reactions in some people and is one of the nine most common allergens outlined by the Food and Drug Administration. Sesame allergies have become increasingly recognized as a significant food allergy.