Sesame originates mainly from Ethiopia and India. Its scientific name is Sesamum Indicum and it belongs to the Pedaliaceae family.
Sesame seeds are a symbol of immortality in India. They have been used in China for around 5,000 years. Sesame was widely used in bread at weddings in the Middle Ages.
This spice is mentioned in literature, especially in the tales of the Arabian Nights, with the famous reply ‘Open, sesame!’, referring to the noise of a key that can be made when sesame opens.
Sesame grows in well-drained, clay soils with a neutral pH. It is an annual herbaceous plant that can reach 1m.
Sesame needs a humid and sunny climate to grow. It blooms from May to July. Sesame produces pink or white bell-shaped flowers, which bear fruit in the form of pods enclosing small, flat and oval seeds. The seeds are harvested by hand between June and October, once the pod of the plant is dry. White sesame seeds can be used peeled, whole or grilled.
Black sesame has a naturally hazelnut taste. It has been used in cooking for thousands of years, mainly in oriental and Asian cuisines.
Black sesame adds great flavour to dishes such as porridge, salads, meat and fish, as well as giving them a hint of colour.
|Nutritional values per 100g|
|of which saturated fat||7.7g|
|of which sugars||0.5g|
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