Description:
Sesame comes from India, China, Mexico and the USA. Sesame seed is one of the first recorded seasonings. It grows widely in India and Asia. These tiny seeds come in shades of brown, red and black, but the most common colour is a pale greyish-ivory. Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
How to select:
Sesame seeds differ in appearance according to the variety. The most common type used in India is cream coloured, small and glossy. On cooking, the flavour of sesame is distinctively nutty and sweet.
Use:
Sesame seeds are used in several sweets including ladoos (jaggery and sesame balls flavoured with cardamom), revdi (discs of sugared sesame) and tilgul (drops of sugar coated sesame grains). In January each year, sweets made of sesame seeds, known for their warming energy, are eaten in every part of India to celebrate the festival of Sankranti. The spice is also made into a coarse, nutty chutney, served as an accompaniment to rice pancakes or sprinkled over bread before baking to give it texture and taste. Sesame is made into sweet halwa in the Middle East. It flavours Japanese rice and is ground with garlic and lemon juice in the Mediterranean dip, Tahini.
How to store:
Because sesame seeds have a high oil content, they turn rancid quickly. Store in an airtight container in a cool, dark place up to 3 months; refrigerate up to 6 months; or freeze up to 1 year.
Health benefits:
Sesame seeds are a very good source of the minerals copper and manganese. They are also a good source of magnesium, calcium, iron, phosphorous, vitamin B1 and zinc. In addition, sesame seeds are a good source of both dietary fiber and monounsaturated fats.
Black Sesame Seeds :
Chinese sesame seeds are black in colour. Black seeds are stronger in flavour than the cream coloured or white sesame seeds.
Sesame Oil:
It is the oil extracted from sesame seeds. It is a popular cooking medium since it is very stable and does not turn rancid even in hot climates. It is extensively used in Chinese cooking.
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