Sesame Seed

Sesame seeds (Sesamum indicum) have been cultivated for at least 3,500 years, making sesame one of the oldest known oilseed crops. Archaeological evidence suggests it was first domesticated in either the Indian subcontinent or sub-Saharan Africa, and it spread through trade routes across the ancient world.

Sesame seeds have an oil content of approximately 50%, making them one of the richest oilseeds by proportion. This high oil content is why sesame oil has been a major culinary fat in many cuisines, particularly in Asian and Middle Eastern cooking, for centuries.

Yes, sesame was added to the FDA's list of major food allergens in the United States effective January 1, 2023, under the FASTER Act. Sesame allergy can cause severe reactions including anaphylaxis, and the new labeling requirement has made it easier for allergic consumers to identify sesame in packaged foods.

White sesame seeds are typically hulled, removing the outer seed coat, while black sesame seeds are unhulled and retain their dark outer layer. Black sesame seeds have a stronger, more nutty and slightly bitter flavor and are especially prized in East Asian cuisine, while white seeds are more common in Western and Middle Eastern baking.