White sesame

ORIGIN

Sesame originates mainly from Ethiopia and India. Its scientific name is Sesamum Indicum and it belongs to the Pedaliaceae family.

Sesame seeds are a symbol of immortality in India. They have been used in China for around 5,000 years. Sesame was widely used in bread at weddings in the Middle Ages.

This spice is mentioned in literature, especially in the tales of the Arabian Nights, with the famous reply ‘Open, sesame!’, referring to the noise of a key that can be made when sesame opens.

CULTIVATION METHOD

Sesame grows in well-drained, clay soils with a neutral pH. It is an annual herbaceous plant that can reach 1m.

Sesame needs a humid and sunny climate to grow. It blooms from May to July. Sesame produces pink or white bell-shaped flowers, which bear fruit in the form of pods enclosing small, flat and oval seeds. The seeds are harvested by hand between June and October, once the pod of the plant is dry. White sesame seeds can be used peeled, whole or grilled.

HOW TO USE IT WHEN COOKING

The sweet taste of white sesame enhances the flavour of bread, cakes, sweets and sauces. It can also be sprinkled onto tagines, prawn-based dishes and fried vegetables or used as a pastry topping.

White sesame is widely used in Chinese cuisine, mainly for soups, but also in the Middle East to make a paste called ‘tahini’ (white sesame + lemon + garlic). Sesame also has a place in Japanese cuisine with a condiment called ‘gomashio’, which is a mixture of white sesame and fleur de sel.