Sesame seeds are tiny, oval seeds that come in a range of colors - white, black, brown and red. Darker seeds have the most flavor. The tropical sesame plant is an herb with bell-shaped white or lavender flowers containing a pod full of seeds. The pods burst open when they are mature, hence the origin of the phrase "open sesame."

Sesame is an ancient food, likely originating in Africa. It appears to have been first domesticated in India and is mentioned in many early Hindu legends as a symbol of immortality. In one Assyrian legend, when the gods met to create the world, they drank sesame wine. The seeds were highly valued for their oil, which was used in cooking and medicine and particularly resistant to rancidity. Egyptians and Persians ground the seeds into a flour while Romans reportedly ground them into a paste. Sesame was also used as a condiment to add a light crunch to meat and veggie dishes and as a garnish for breads and pastries.

Sesame seeds are rich in calcium, iron, magnesium, potassium and fiber. They also contain sesamin and sesamolin, which are unique lignans, or fibers, found only in the sesame plant. These lignans benefit digestion, reduce cholesterol, and prevent high blood pressure.

Typically seeds are hulled as the hull contains oxalic acid which can be quite bitter. However some sesame seed butters do contain unhulled seeds, which increases the calcium content as the hull contains most of this nutrient. Hulled roasted seeds are ground to make sesame paste in Asian countries; hulled untoasted or lightly toasted seeds are ground to make tahini in Middle Eastern cuisine.

Today they are commercially grown primarily in India, China, and Mexico.

Sesame seeds should be stored in the fridge or freezer for longest shelf life.

Homemade tahini is a definitely a thing. Check out our how-to guide here!

Suggested Flavor Pairings: ginger, vanilla, cinnamon, rose, dried berries