Sesame Seed

What Is Sesame Seed?

Sesame (Sesamum indicum) is an oilseed made up of the small, flat seeds of one of the world's oldest cultivated plants. It comes in different color varieties such as white, yellow, brown, and black; white sesame is most commonly used in Turkish cuisine.

It has a mildly nutty taste and a very high oil content; it is therefore both consumed directly and used as the raw material for products such as tahini and sesame oil.

Nutritional Value of Sesame Seed

Sesame seed contains about 573 kcal of energy, 17.7 g of protein, and 49.7 g of fat per 100 grams; it is also notably rich in calcium (975 mg) and iron (14.6 mg). Although its high calorie density means the amount used in a recipe (a pinch or 1-2 tablespoons) does not have a major impact on the daily diet, it is a food regularly consumed through its use on bread and simit.

What Are the Benefits of Sesame Seed?

Sesame is one of the seeds notable for its calcium and healthy fat content as part of a balanced diet. Research on the plant compounds (lignans) it contains is ongoing; these findings have not yet turned into a definitive health recommendation.

This information is general; sesame is a food, not a substitute for medical treatment.

How to Choose Sesame Seed?

Quality sesame seed should be dry, loose, and uniform in color; moist, moldy-smelling, or rancid-smelling seeds should be avoided.

• Grains should be dry and flow freely; clumping may indicate moisture absorption.
• When smelled, it should have a mildly nutty, fresh scent; a sharp-bitter smell is a sign of staleness.
• A choice can be made between hulled and unhulled varieties depending on the recipe; the unhulled one is richer in fiber and minerals.

How to Store Sesame Seed?

Due to its high oil content, sesame seed can turn rancid within a few months at room temperature; it should be stored in a closed jar in a cool place, and the refrigerator or freezer should be preferred for long-term storage.

Using Sesame Seed in the Kitchen

Sesame is widely used on top of baked goods like simit, bread, and çörek, in tahini and halva making, and in sautés and sauces in Far Eastern cuisines.

How Is Tahini Made?

Toasted sesame seeds are ground in a powerful grinder until they reach a smooth paste consistency to make tahini; this process takes a long time and patience when done at home.

How Is Sesame Used on Simit?

The shaped simit dough is dipped in a molasses syrup and rolled in sesame; as it bakes in the oven, the sesame sticks to the dough, forming simit's characteristic outer surface.

Which Recipes Use Sesame Seed?

Simit, tahini pide, sesame breadsticks/crackers, hummus (tahini-based), and halva are among the most common uses; in Far Eastern cuisine it is frequently used in sautés and salad dressings.

Frequently Asked Questions

What is sesame good for?

Sesame is rich in calcium, healthy fats, and plant compounds, and stands out as part of a balanced diet. It is a food; it does not claim to cure any disease.

Should sesame be toasted?

Toasting is not mandatory, but sesame's aroma noticeably strengthens and its color turns a light golden tone when toasted in a dry pan for a few minutes.

Is there a difference between black sesame and white sesame?

Black sesame is unhulled and has a more pronounced, mildly bitter taste; white sesame is hulled and a more neutral, sweet seed.

Why is tahini so calorie-dense?

Tahini is made from sesame seed, which has a very high oil content, so it is calorie-dense; however the fats it contains are largely unsaturated fatty acids.

Is sesame allergy common?

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