Sesame Seed

By: Allrecipes Staff

Advice for cooking with Sesame Seed

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Description

Sesame seeds are the dried, oval-shaped seeds of the herb Sesamum indicum. Sesame seeds are harvested by hand. The seeds have a rich nut-like flavor when toasted. Sesame seeds contain 25 percent protein.

Uses

Sesame seeds are used to add texture and flavor to a variety of breads, rolls, crackers and salad dressings. Middle Eastern, Mediterranean and Asian seasoning blends use crushed, whole and toasted sesame seeds for flavor and texture.

Origins

Most of the sesame seed sold in the United States is grown in Mexico, Central America and China.

Folklore

Sesame seed may be the oldest condiment known to humans and probably was the first crop grown for its edible oil. The Babylonians made sesame cakes, wine and brandy and used the oil for cooking and toiletries. Sesame was used by the Egyptians as a medicine as early as 1500 B.C. "Open Sesame" was the magical password that opened the entrance to the cave in Ali Baba and the Forty Thieves. This reference is perhaps attributable to the fact that ripe sesame seed pods open with a sharp pop at the slightest touch. Late in the 17th and 18th centuries, slaves brought the seed to America. In some parts of the South, it is still known as "benne," which is its name in the African Bantu languages.

Color

Pearly white

Flavor & Aroma

Nut-like

Sensory Profile

Sesame is generally described as having a mild, nut-like flavor which intensifies when toasted. It is characterized by nutty, oily, green and bitter flavor notes.

Comments

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Shirley Raynes

Sep. 1, 2009 6:51 pm

Is there anyone out there who remembers penny candy,it's was a little rectangle that had these sesame seeds in this kind of clearish sore of hard,but not hard sweet candy...Do u Remember the name of it..or have a recipe 4 it

Bake'n'Eat

Oct. 25, 2009 12:46 pm

I know the candy you are talking about! I loved it! I've also been searching for the recipe and found the following: 2 cups sesame seeds, 1/2 cup honey, 1/2 cup packed dark brown sugar or light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger 1. Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside. 2. Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic. 3. Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside. 4. Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well. 5. Slowly bring the mixture to a boil over medium heat, stirring constantly. 6. As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes. 7. Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed. 8. Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer. 9. Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm. 10. Run the spatula around the edge of the candy to loosen it. 11. Then turn out the whole slab of candy onto a wooden board or other cutting surface. 12. Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles. 13. Cool the candies completely; then store them in an airtight container at room temperature. From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene

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