Sesame Seeds

Sesame is believed to be one of the first plants used to create edible oils, as it has a particularly high oil content compared to other seeds.

Sesame has been used as a food for at least 5,000 years. Originating as a wild plant in sub-Saharan Africa, the commercial varieties now mainly come from India, and are grow across most of the tropical and subtropical regions of the world. The husk is removed from the seeds as it contains oxalic acid, which can give a bitter flavour, and is known to inhibit calcium absorption

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NUTRITIONAL INFO

Macronutrients

  • Source of protein
  • High in fibre
  • Low in salt

 

Vitamins & Minerals

  • High in Vitamin E
  • Source of Vitamin B6 and Folic acid
  • High in Potassium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese
COUNTRIES OF ORGIN
  • Tanzania
  • India
HARVESTED

September to April

VARIETIES

Sesamum types originate from Africa, while indicum types are Indian. For most, the easiest way of differentiating the seeds is by colour, as sesame seeds come in shades of brown, red, black, yellow, and the most common seed, a pale greyish cream. Darker shades tend to be used for oil production, while the lighter seeds are used for baking and snacking.

FORMATS
  • Whole
OTHER POINTS TO NOTE

Sesame seed capsules automatically open when the seeds are ripe – perhaps the origin of the phrase ‘open sesame’! The discovery in the 1940s of a ‘mutant variety’, with seed pods that don’t naturally open, allowed breeders to develop a plant that produced less natural wastage, and could be mechanically harvested.