Tuesday, May 17, 2011


Sesame seeds have a nutty taste and a delicate, almost invisible crunch.  Depending on the variety, they can be white, yellow, black or red.  Sesame seeds are valued for their oil, which is very resistant to rancidity.  These seeds were thought to have first originated in India.  From India Sesame seeds were introduced to West Asia, Africa and Asia.  Currently, the largest commercial producers of sesame seeds are India, China and Mexico.


When buying sesame seeds, ensure they bear no traces of moisture, unhulled sesame seeds can be stored in an airtight container in a cool, dark, dry place.  Once the seeds are hulled, they are more prone to rancidity; so store them in a freezer.


Sesame seeds are a good source of copper and manganese.  They are also a good source of calcium, iron dietary fiber and monounsaturated fats.


Sesame seeds contain two unique substances sesamin and sesamolin.  These belong to the group of special beneficial fibers called lignans, which are said to have a cholesterol-lowering effect in humans.  Sesamin has also been found to protect the liver from oxidative damage.

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