Sesamum indicum

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

Egyptians and Babylonians used sesame in bread, a tradition still present in the Middle East today.

Whole seeds are obtained from a one-year tropical plant. Sesame can be pale golden or white, red, brown, or black depending on the variety. 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 common.

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

Tex-Mex (Texas and Mexican) refers to dishes originating from the southwestern United States, characterized by cheese, beans, meat, peppers, and spices. Although known for its spiciness, spices like cumin and coriander are often used.

FLAVOR

Sesame seeds are not overly aromatic but have a moderate nutty scent, which becomes even more pronounced when the seeds are toasted. The Tex-Mex addition provides a unique spiciness to sesame seeds.

USES

Whole seeds, oil, and sesame paste are used.

BUYING AND STORAGE

Sesame seeds can be found in most stores, and in some specialty stores, you can find tahini, dark Chinese sesame, and dark sesame oil. Store seeds in tightly closed containers.

CULINARY USE

Sesame is sprinkled on bread and pastries before baking. It is an essential ingredient in the Middle Eastern spice blend za'atar and Japanese seven-spice blend. It is the main ingredient in Middle Eastern Halva.

Dark brown Chinese sesame paste and amber-colored oil are obtained from toasted seeds. Toasting enhances the nutty flavor and gives a darker color.

These products are widely used in Chinese, Korean, and Japanese cuisine. Asian oil is a seasoning oil and is not suitable for cooking as it burns at lower temperatures. Chinese sesame paste has a thick texture and is used in dressings for pasta, rice, and vegetables. Chinese like the crispy texture of sesame seeds, they "bread" shrimp balls and toasts.

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

Flavored sesames are an excellent addition to sandwiches, tortillas, and salads.

GOOD WITH eggplants, fish, green vegetables, pasta, rice, zucchini, salads, sandwiches, pastries.

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