White Sesame Seeds - Premium Quality Sesamum Indicum
- Discover the light nutty flavor of our white sesame seeds sourced from India
- Perfect for enhancing a wide range of international cuisines
- Ideal for salads, bread, bakery items, and stir-fry dishes
Exploring Culinary Uses of White Sesame Seeds
White sesame seeds, classified as nuts or oilseeds, are widely utilized in Japanese cuisine as a seasoning. Roasted sesame seeds mixed with other spices form the base of popular spice mixtures like gomashio, used to season soups and pasta dishes. Another well-known Japanese spice blend is Shichimi togarashi, a versatile seven-spice blend available in our online spice store.
In Arabic cuisine, sesame finds its place primarily as Tahini paste, made from unroasted sesame seeds. Tahini is a key ingredient in various dishes and spreads, including hummus and shawarma.
Sesame seeds also find their way into desserts, such as puff pastries, providing a delightful crunch. Well-known desserts like Halawa and Helva use Tahini as a base. Rich in unsaturated fatty acids, folic acid, and vitamin B, sesame seeds offer a nutritious addition to your meals.
Culinary Tips
Roasted sesame seeds impart a unique nutty aroma, making them an excellent addition to bread and crackers. Try sprinkling ground roasted sesame seeds on an apple pie for a special touch. Sesame seeds pair well with coriander, ginger, cardamom, and cloves, enhancing the flavors of your dishes.
The Origins and Growth of Sesame
Sesame seeds, belonging to the Pedaliaceae family, have their origins in East Africa and India. They have been cultivated for centuries and have a rich history dating back to the 3rd millennium BC. Ancient civilizations, including the Babylonians and Egyptians, used sesame seeds to season bread.
Cultivation of Sesame
Sesame plants are herbaceous and reach a height of up to 2 meters. They thrive in tropical to subtropical climates. Cultivating sesame requires careful weed management, as the plants are vulnerable during their initial growth stages. The capsules ripen unevenly and scatter to the ground, resulting in a loss of approximately 75% of the harvest. Small farmers typically yield around 300-500 kg per hectare, while improved varieties can produce up to 2 tons per hectare.
Harvesting of sesame plants occurs before the fruit capsules reach full maturity, followed by mechanical threshing after drying.
