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? Sesame
Sesame plants
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Pedaliaceae Genus: Sesamum Species: indicum
Binomial name
Sesamum indicum L.

Sesame is a plant grown primarily for its oil-rich seeds. The small, cream-white sesame seed is used whole in cooking for its rich nutty flavour, and also yields a cooking oil. Sesame seeds are sometimes added to bagels and the top of hamburger buns. Sesame seeds are baked into crackers, often in the form of sticks. Sesame plants are also known as til in Hindi and benne in some languages of Africa.

Sesame seeds can be made into a paste called tahini (used in hummus) and a Middle Eastern confection called halvah. In sections of the Middle East and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). Sesame flavor (through oil and seeds (roasted and plain)) is also very popular in Korean cuisine. You can also see sesame seeds sprinkled onto some Sushi style foods. East Asian cuisines, like Chinese cuisine uses sesame seeds and oil in some dishes, such as the dim sum dish, sesame seed balls (Chinese: 麻糰; Hanyu Pinyin: mátuǎn).

Japanese cuisine uses sesame seeds to make goma-dofu (胡麻豆腐) which is made from sesame paste and ivy root powder.

The seeds are rich in manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, only 10 mg for hulled seeds), and also contain Vitamin B1 (thiamine) and Vitamin E (tocopherol). The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption.

Sesame is used as a food plant by the larvae of some Lepidoptera species including Turnip Moth.

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