Sesamum orientale

Sesame is one of the first plants to be cultivated for its seeds.

Egyptians and Babylonians used sesame in bread, a habit that is still present in the Middle East today.
Excavations in eastern Turkey have revealed evidence that oil was made from sesame as early as 900 BC.

High in polyunsaturated fatty acids, the oil pressed from the raw seeds is excellent for cooking. It is quite stable and it is much more difficult to go rancid in regions with a warmer climate.

Whole seeds are obtained from an annual tropical plant. Sesame can be pale gold or white, red, brown or black depending on the type. The seeds are small, flat and oval, shiny and waxy due to the oil they contain and relatively soft. Creamy white sesame is the most abundant.

Asian sesame oil is usually added to dishes, just before serving. Combined with chili, garlic and ginger, it is very popular in Szechuan cuisine.

In the Middle East, pale brown tahini (sesame paste) is mixed with garlic and lemon juice and as such is used as a base for numerous dressings with hummus, vegetable dishes and fish.

The largest producer of sesame is considered to be India or Burma, while the largest importer is Japan.

FLAVOR

Sesame seeds are not overly aromatic, but have a moderate nutty smell, which is even more pronounced if the seeds are toasted. Black seeds have a more earthy flavor and are usually not ground.

USED ARE whole seeds, oil and seed paste.

PURCHASE AND STORAGE

Sesame seeds can be found in most stores, and in some specialized ones, you can also find tahini, dark Chinese sesame and dark sesame oil.

Store the seeds in tightly closed containers and toast them before use.

USE IN COOKING

Sesame is sprinkled on bread and pastries before baking. It is an indispensable ingredient of the Middle Eastern spice mix za'atar and the Japanese seven spice mix. It is the most important ingredient of Middle Eastern Halva.

In India, light sesame oil called gingili or til oil is also used for cooking. Tahini and oil are made from raw seeds.

The dark brown Chinese sesame paste and amber-colored oil are obtained from the toasted seeds. Toasting intensifies the nutty flavor and gives a darker color. These products are widely represented in Chinese, Korean and Japanese cuisine.

Asian oil is a spice oil and is not suitable for cooking because it burns at lower temperatures. Chinese sesame paste has a thick texture and is used in pasta, rice and vegetable dressings. The Chinese love the crunchy texture of sesame seeds, so they "bread" shrimp balls and toasts.

In Japan, white or golden sesame is mixed with soy sauce and sugar and served as a dressing with cold chicken, pasta and vegetable salads. Black sesame is used in Chinese and Japanese cuisine as an addition to rice, vegetables, fish and seafood.

IT IS ESSENTIAL FOR Za'atar, Goma shio, Seven spice.

IT IS GOOD WITH aubergines, fish, green vegetables, honey, root vegetables, lemon, pasta, rice, sugar, zucchini.

COMBINES WELL WITH cardamom, cassia, chili, cloves, coriander, ginger, nutmeg, oregano, pepper, sumac, thyme.