Sesame seeds

Sesame Seeds

Sesame seeds are small, oil-rich seeds that grow in pods on the Sesamum indicum plant. Unhulled seeds have the outer, edible husk intact, while hulled seeds come without the husk. The hull gives the seeds a golden-brown hue. Hulled seeds have an off-white color but turn brown when roasted.

History

Sesame seeds are thought to have originated in Sub-Saharan Africa, but the plant is now found in many parts of the world. The seeds were one of the first plants to be processed for oil. They have been used in culinary applications for thousands of years, dating back to as early as 3500 B.C.

Nutritional Value

Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds. Regular consumption of sesame seeds may aid blood sugar control, combat arthritis pain, and lower cholesterol and triglycerides.

Culinary Uses

Sesame seeds can be consumed raw, toasted, or ground into a paste known as tahini. They are used in a variety of dishes around the world, including in Middle Eastern cuisine, Asian cuisine, and Mediterranean cuisine. They are often sprinkled on hummus, sushi, and bread or used in the production of sesame oil.

Health Risks

While sesame seeds are generally safe for most people to eat, they can cause an allergic reaction in some people. Symptoms can range from mild (like hives) to severe (like anaphylaxis). Consult your doctor if you suspect you have a sesame allergy.

See Also

• Sesame oil
• Tahini
• Sesame allergy
• Sesamum indicum