- Sesame (Sesamum indicum) is one of the oldest oilseed crops, domesticated more than 3,000 years ago. It is also one of the earliest oilseed crops ever discovered. Numerous other species of sesamum exist, the majority of which are wild and indigenous to sub-Saharan Africa. India is where the cultivated variety S. indicum, first appeared.
- It belongs to the Pedaliaceae family and thrives in tropical and subtropical regions.
- Sesame seeds contain around 50% oil, making them one of the richest sources of edible oils.
- Major sesame producers include India, China, Myanmar, and Sudan.
- Sesame seeds come in various colors, including white, black, and brown.
- Sesame oil is highly stable due to natural antioxidants like sesamin and sesamol.
- Seeds are a rich source of protein, fiber, and healthy fats, providing 5 grams of protein per 30 grams of seeds.
- Sesame is drought-tolerant and grows well in well-drained, sandy soils with minimal water.
- The oil extracted from sesame seeds is commonly used in cooking, especially in Asian, Middle Eastern, and African cuisines.
- Sesame seeds are also used in baking, as toppings for bread and pastries, and to make tahini paste.
- The plant typically reaches a height of 1 to 2 meters (3 to 6 feet) and has tubular flowers.
- Sesame seeds are rich in calcium, magnesium, and phosphorus, supporting bone health.
- They contain lignans, antioxidants that help reduce cholesterol levels and improve heart health.
- Harvesting is done when the seed pods are dry and start to split, often called a “shattering” crop.
- Sesame seeds, with their high vitamin E content, have been studied for their potential to improve skin health and immune function.
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