Sesame Seed

More than 5000 years old, sesame seeds are one of the oldest condiments in the world. The first mention of sesame seeds is in an Assyrian myth which speaks of how the Gods drank wine infused with sesame seeds, the night before they created the Earth.
Sesame is native to the East Indies. Today, sesame seeds are used in Indian, Korean, Japanese and Chinese cooking, both in seed form and in oil form.
There are four types of sesame seeds in the world. Black sesame seeds are high in flavour and are used as seasoning in salads & soups and in marinades for meat and vegetables. Red sesame seeds have amazing aroma and they are added at the start of the cooking, to elevate the taste of the food. White/golden sesame seeds have a very earthy & nutty flavour, which goes very well with breads & rolls. They are sprinkled over doughs and batters to give the food an extra zing. Finally, brown sesame seeds are the most-rich in oil and are processed to make the sesame oil which people use all over the world.
Sesame seeds are very good for health and they contain magnesium, calcium, phosphorus, zinc, vitamin B1, iron and fibre.