Sesame is the first plant that has been cultivated for the production of edible oil. Sesame seeds consist of 50% oil. The sesame oil is odorless and is obtained from cold pressed sesame seeds. Sesame oil is also still used today among others in the Japanese kitchen as cooking oil.
Sesame contains unsaturated fatty acids, folic acid and vitamin B.
Sesame seeds unfold their unique nutty aroma when roasting, which gives bread and crackers a special touch.
In Japanese and Chinese cuisine, black sesame is used for rice, fish or vegetables.