Sesame Seed

What Is Sesame Seed?

Sesame (Sesamum indicum) is an oilseed made up of the small, flat seeds of the sesame plant, one of the world’s oldest cultivated crops. It comes in different colors, including white, yellow, brown, and black; white sesame is the most commonly used in Turkish cuisine.

It has a mildly nutty flavor and a very high oil content; it is eaten on its own and is also the raw ingredient for products such as tahini and sesame oil.

Sesame Seed Nutrition Facts

Per 100 g, sesame seeds contain approximately 573 kcal of energy, 17.7 g of protein, and 49.7 g of fat; they are also notably rich in calcium (975 mg) and iron (14.6 mg). Because of their high calorie density, the amount used in a recipe (a pinch or one or two 15 ml measures) may not have a large effect on the daily diet, but sesame is regularly consumed on bread and simit.

What Are the Benefits of Sesame Seed?

With its calcium and healthy fat content, sesame is among the seeds considered part of a balanced diet. Research continues on its plant compounds (lignans); the findings have not yet become definitive health recommendations.

This is general information; sesame is a food and does not replace medical treatment.

How to Choose Sesame Seeds

Good-quality sesame seeds should be dry, free-flowing, and uniform in color; avoid seeds that are damp, smell moldy, or have a rancid odor.

• The seeds should be dry and flow freely; clumping may indicate moisture.
• They should smell mildly nutty and fresh; a sharp, bitter smell is a sign they may be stale.
• Choose hulled or unhulled seeds according to the recipe; unhulled seeds contain more fiber and minerals.

How to Store Sesame Seeds

Because sesame seeds have a high oil content, they can turn rancid within a few months at room temperature. Store them in a sealed jar in a cool place; for longer storage, use the refrigerator or freezer.

Using Sesame Seeds in the Kitchen

Sesame is widely used on baked goods such as simit, bread, and rolls; in tahini and halva; and in stir-fries and sauces in East Asian cuisines.

How to Make Tahini

Roasted sesame seeds are ground in a powerful grinder until they form a smooth, pourable paste to make tahini; making it at home takes time and patience.

How to Use Sesame on Simit

Shaped simit dough is dipped in grape molasses syrup and coated with sesame; as it bakes, the sesame sticks to the dough and forms the simit’s characteristic outer crust.

What Recipes Use Sesame Seeds?

Simit, tahini pide, sesame breadsticks, hummus (made with tahini), and halva are among the most common uses; sesame is also often used in stir-fries and salad dressings in East Asian cuisine.

Frequently Asked Questions

What is sesame good for?

Sesame is rich in calcium, healthy fats, and plant compounds, and is among the seeds considered part of a balanced diet. It is a food and is not claimed to cure any disease.

Should sesame be toasted?

Toasting is not required, but toasting sesame in a dry pan for a few minutes makes its aroma noticeably stronger and turns it a light golden color.

Is there a difference between black and white sesame?

Black sesame is unhulled and has a more pronounced, slightly bitter flavor; white sesame is hulled and has a milder, sweeter flavor.

Why is tahini so high in calories?

Tahini is calorie-dense because it is made from sesame seeds, which are very high in fat; however, most of the fats it contains are unsaturated fatty acids.

Is sesame a common allergen?

Sesame is one of the common food allergens recognized worldwide; people with a sesame allergy are advised to avoid sesame and products made from it (tahini, halva) and to consult a doctor if in doubt.