SESAME SEED

 

(Sesamun indicum)

Sesame seeds were one of the first oilseed crops as well as one of the earliest condiments.  The seeds are thought to have originated in India and from there introduced throughout the Middle East, Africa and Asia.  Ancient Greek soldiers carried them as energy boosters, Romans made a kind of hummus from sesame seeds plus cumin and the Egyptians added them to baked goods as well as using them as medicine.  It was African slaves who brought sesame seeds, known as “benne” in their dialect, to the United States in the 17th & 18th century and in some parts of the South they are still known by that name.   Currently, the largest commercial producers of sesame seeds include India, China and Mexico.  Approximately four billions pounds are produced each year; most of which is pressed into oil used for cooking and margarine production.

An annual herb which grows well in hot climates, sesame plants can reach six feet in about four months.  They produce a single stalk with leaves that are hairy on both sides and are studded with tubular pale pink flowers resembling foxglove.  The flowers produce seed capsules containing as many as 100 tiny, flat oval-shaped seeds which vary in color and are 50%-60% oil.  The seeds mature in 80-180 days when the stems are cut and hung upside down for the ripe seeds to fall out onto mats.  Harvesting must be handled with care since the capsules, or pods, will shatter upon ripening.  This distinguishing feature of the sesame seed pod is where the famous phrase from the Arabian Nights, “Open Sesame” comes from.

The small, cream-white hulled seed is used whole for its rich nutty flavor and delicate, almost invisible crunch and also yields a cooking oil.  Sesame seeds may be added to breads, crackers and cookies, but also adds a great garnish to steamed vegetables and pasta.  Blend with butter or mayonnaise for a nutty spread for sandwiches or combine toasted seeds with rice vinegar and crushed garlic as a dressing for salads.  Not only do sesame seeds provide flavor, they are a good source for manganese, copper, calcium, magnesium, iron, phosphorous and vitamin B1 plus are also a good source for dietary fiber and powerful anti-oxidants called lignans.  The seeds are sold dried and whole, either hulled or unhulled, and also ground into a paste called tahini, a flavoring for hummus.  The unhulled seeds vary in color, but the black make the most attractive garnish.  Sesame seeds are also valued for their oil which is exceptionally resistant to rancidity and is rich in protein and polyunsaturated fat.  Non-culinary uses of the oil include as an ingredient in soaps, cosmetics, lubricants and medicines.

 

SESAME SEED TIPS

To bring out the nutty flavor of sesame seeds,
toast in a dry skillet until they start to jump
or in a 350 degree oven for 15 minutes.

Store sesame seeds in airtight containers out of light

 

RECIPES:

SEEDED HUMMUS
2Tbs toasted sesame seed             
4 cloves garlic
2Tbs olive oil                                               
3Tbs fresh lemon juice
2Tbs plain yogurt                            
1/2tsp ground cumin
1/2tsp salt                                        
1/4tsp cayenne pepper
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained

            Place sesame seeds, garlic and olive oil in a food processor and process until the garlic is chopped fine. Add the remaining ingredients and process until mixture is smooth. Hummus will keep, covered in the refrigerator for about five days. To serve, allow it to come to room temperature and serve with assorted fresh vegetables or toasted pita bread triangles. 

BENNE COOKIES
3/4c butter                                       
1 1/2 c brown sugar
2 eggs                                                
1/4tsp baking powder
1 3/4 c flour                                     
1/2 c toasted sesame seeds
1tsp vanilla extract

            Cream butter, vanilla and sugar, beat in eggs.  Add dry ingredients then stir in sesame seeds.  Drop on greased cookie sheet and bake at 325 for 10 mins.

 

 

“And God said, See I have given you

every herb that yields seed which is on

the face of the earth. . . “

Genesis 1:29