Sesame seed

Sesame seed is the edible seed of the sesame plant (*Sesamum indicum*), an oilseed crop grown in tropical and subtropical regions.

Sesame seed is the edible seed of the sesame plant (*Sesamum indicum*), an oilseed crop grown in tropical and subtropical regions. It is used worldwide in cooking for its nutty flavour, texture, and oil content, and it has a long history of cultivation dating back more than 3,000 years. In Canada, sesame seeds are a common ingredient in baking, snack foods, and international cuisines, and they are relevant to food labelling as a major allergen.

Description

Sesame seed is the small edible seed of the sesame plant. The plant produces pods that contain the seeds, which are harvested for food and oil production. Sesame seeds come in a variety of colours, including white, black, brown, and golden.

History and cultivation

Sesame is considered one of the earliest domesticated oilseed crops and has been grown for thousands of years. It was domesticated over 3,000 years ago. It is widely cultivated in tropical and subtropical regions around the world.

Uses in food

Sesame seeds are used whole, ground, or pressed for oil. They appear in baking, confectionery, seasonings, sauces, and dishes such as tahini and halva. They are commonly used as a topping on baked goods such as Croissant and Burger buns, and are also used on breads like Bánh Mì.

Nutrition

Sesame seeds are rich in edible oil and also contain protein, dietary fibre, minerals, vitamins, and phytochemicals. They are especially known for their mineral content and lignan compounds such as sesamin and sesamolin, which are widely studied for their bioactive properties.