Spices and Herbs (Sesame)

Sesame (Sesamum indicum)
Sesame is grown primarily for its oil-rich seeds, which come in two main varieties, white and black. The paler varieties of sesame seem are more popular in the West and Middle East, while the black varieties are prized in the Far East. Sesame seeds are used whole in cooking for its rich nutty flavour. Sesame seeds are sometimes added to breads, including bagels, the tops of hamburger buns or baked into crackers. Whole seeds are found in many salads and other baked or deep-fried snacks such as the Chinese prawn and sesame toast, dim sum and sesame seed balls.
Ground and processed, the seeds can also be used in sweet confections. Sesame paste is made by grinding the seeds and is called tahini and also a Middle Eastern confection called halvah.
The amber colored and aromatic sesame oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. It is not for use as a cooking oil, as the flavor is too intense and it has a low smoking point compared to the preferred ground nut (peanut) oil, used in Chinese stir-fries. Try adding sesame oil to marinades, salad dressings, or in the final stages of cooking. Recipes often call for a few drops of sesame oil to be drizzled on a dish just before serving.

sesame sesame oil sesame seeds