Sesame
| Sesame | |
|---|---|
| |
| Sesame plant | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Lamiales |
| Family: | Pedaliaceae |
| Genus: | Sesamum |
| Species: | S. indicum
|
| Binomial name | |
| Sesamum indicum | |
| Synonyms[1] | |
| |
Sesame (/ˈsɛsəmi/;[2][3] Sesamum indicum) is a plant in the genus Sesamum, also called benne.[4] Numerous wild relatives occur in Africa and a smaller number in India.[5] It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was 6 million tonnes (5,900,000 long tons; 6,600,000 short tons), with Sudan, Myanmar, and India as the largest producers.[6]
Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa.[5] S. indicum, the cultivated type, originated in India.[7][5] It tolerates drought conditions well, growing where other crops fail.[8][9] Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world.[10][11] Like other foods, it can trigger allergic reactions in some people and is one of the nine most common allergens outlined by the Food and Drug Administration (FDA).[12][13]
Etymology
[edit]The word "sesame" is from Latin sesamum and Greek σήσαμον: sēsamon; which in turn are derived from ancient Semitic languages, e.g., Akkadian šamaššamu.[14] From these roots, words with the generalized meaning "oil, liquid fat" were derived.[15][16]
The word "benne" was first recorded to be used in English in 1769 and comes from the African American creole Gullah benne, which itself derives from Malinke bĕne.[17][4]
Origins and history
[edit]
Sesame seed is considered to be the oldest oilseed crop known to humanity.[8] The genus has many species, and most are wild.[5] Most wild species of the genus Sesamum are native to sub-Saharan Africa.[5] S. indicum, the cultivated type,[7][18] originated in India.[15][19][5]
Archaeological remnants of charred sesame dating to about 3500-3050 BC shows that sesame was domesticated in the Indian subcontinent at least 5500 years ago.[20][21] It has been claimed that trading of sesame between Mesopotamia and the Indian subcontinent occurred by 2000 BC.[22] It is possible that the Indus Valley civilization exported sesame oil to Mesopotamia, where it was known as ilu in Sumerian and ellu in Akkadian, compare Southern Dravidian Kannada and Malayalam eḷḷu, Tamil eḷ.[23]
Sesame was cultivated in ancient Egypt.[24] Egyptians called it sesemt, and it is included in the list of medicinal drugs in the scrolls of the c. 1550 BC Ebers Papyrus. Excavations of King Tutankhamen uncovered baskets of sesame among other grave goods, suggesting that sesame was present in Egypt by 1350 BC.[25] Sesame was grown and pressed to extract oil at least 750 BC in the empire of Urartu.[11][26][27] Others believe it may have originated in Ethiopia.[28]
Historically, sesame was favored for its ability to grow in areas that do not support the growth of other crops. It is also a robust crop that needs little farming support—it grows in drought conditions, in high heat, with residual moisture in soil after monsoons are gone or even when rains fail or when rains are excessive. It was a crop that could be grown by subsistence farmers at the edge of deserts, where no other crops grow. Sesame has been called a survivor crop.[9]
Botany
[edit]Sesame is a perennial plant growing 50 to 100 cm (1 ft 8 in to 3 ft 3 in) tall, with opposite leaves 4 to 14 cm (2 to 6 in) long with an entire margin; they are broad lanceolate, to 5 cm (2.0 in) broad, at the base of the plant, narrowing to just 1 cm (0.39 in) broad on the flowering stem. The flowers are tubular, 2.5 to 3 cm (0.98 to 1.18 in) long.[29] The flowers vary in colour, from white to pink or purple.[30]
The fruit is a capsule, normally pubescent. The length of the fruit capsule varies from 2 to 3 cm (0.79 to 1.18 in), its width varies between 0.6 and 1.2 cm (0.24 and 0.47 in); there are four locules. The seeds are either white or black.[29]
Sesame seeds are small. Their sizes vary with the thousands of varieties known. Typically, the seeds are about 3 to 4 mm long by 2 mm wide and 1 mm thick (3 mm to 4 mm × 2 mm × 1 mm (0.12 in to 0.16 in × 0.08 in × 0.04 in)). The seeds are ovate, slightly flattened, and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The mass of 100 seeds is 0.203 g.[31]
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Plant -
Flower -
Flowers and seed capsules on plant -
Seed capsule -
Magnified image of white sesame seeds
Cultivation
[edit]Sesame varieties have adapted to many soil types. The high-yielding crops thrive best on well-drained, fertile soils of medium texture and neutral pH. However, these have a low tolerance for soils with high salt and water-logged conditions. Commercial sesame crops require 90 to 120 frost-free days. Warm conditions above 23 °C (73 °F) favor growth and yields. While sesame crops can grow in poor soils, the best yields come from properly fertilized farms.[11][32]
Initiation of flowering is sensitive to photoperiod and sesame variety. The photoperiod also affects the oil content in sesame seed; increased photoperiod increases oil content. The oil content of the seed is inversely proportional to its protein content.[11] Sesame is drought-tolerant, in part due to its extensive root system. However, it requires adequate moisture for germination and early growth. While the crop survives drought and the presence of excess water, the yields are significantly lower in either condition. Moisture levels before planting and flowering affect yield the most.[11] Most commercial cultivars of sesame are intolerant of waterlogging. Rainfall late in the season prolongs growth and increases loss to dehiscence, when the seedpod shatters, scattering the seed. Wind can also cause shattering at harvest.[11]
Processing
[edit]Sesame seeds are protected by a capsule that bursts when the seeds are ripe. The time of this bursting, or "dehiscence", tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened. The discovery of an indehiscent mutant (analogous to nonshattering domestic grains) by Langham in 1943 began the work towards the development of a high-yielding, dehiscence-resistant variety. Although researchers have made significant progress in sesame breeding, harvest losses due to early dehiscence continue to limit domestic US production.[33] Agronomists in Israel are working on modern cultivars of sesame that can be harvested by mechanical means.[34]
Since sesame is a small, flat seed, it is difficult to dry after harvest because the small seed makes the movement of air around the seed difficult. Therefore, the seeds need to be harvested as dry as possible and stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.[10]
Production and trade
[edit]| Sesame seed production 2022, in tonnes | |
|---|---|
 Sudan |
1,231,701 |
 India |
788,740 |
 Myanmar |
760,926 |
 Tanzania |
700,000 |
 Nigeria |
450,000 |
 Burkina Faso |
208,795 |
 Niger |
104,088 |
| World | 6,741,479 |
| Source: FAOSTAT of the United Nations[6] | |
In 2022, world production of sesame seeds was 6.7 million tonnes, led by Sudan, India, and Myanmar, which together accounted for 41% of the total (table).[6]
The white and other lighter-colored sesame seeds are common in Europe, the Americas, West Asia, and the Indian subcontinent. The black and darker-colored sesame seeds are mostly produced in China and Southeast Asia.[35]
In the United States most sesame is raised by farmers under contract to Sesaco, which also supplies proprietary seed.[36][37]
Trade
[edit]Japan is the world's largest sesame importer. Sesame oil, particularly from roasted seed, is an important component of Japanese cooking and traditionally the principal use of the seed. China is the second-largest importer of sesame, mostly oil-grade. China exports lower-priced food-grade sesame seeds, particularly to Southeast Asia. Other major importers are the United States, Canada, the Netherlands, Turkey, and France.[38]
Sesame seed is a high-value cash crop. Prices ranged between US$800 and 1,700 per tonne (810 and 1,730/long ton) between 2008 and 2010.[39][40]
Sesame exports sell across a wide price range. Quality perception, particularly how the seed looks, is a major pricing factor. Most importers who supply ingredient distributors and oil processors only want to purchase scientifically treated, properly cleaned, washed, dried, colour-sorted, size-graded, and impurity-free seeds with a guaranteed minimum oil content (not less than 40%) packed according to international standards. Seeds that do not meet these quality standards are considered unfit for export and are consumed locally. In 2008, by volume, premium prices, and quality, the largest exporter was India, followed by Ethiopia and Myanmar.[10][41]
Nutrition
[edit]Composition
[edit]| Nutritional value per 100 grams | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 2,400 kJ (570 kcal) | ||||||||||||||||||||||||||||||||||||||||||
23.4 | |||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.3 | ||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 11.8 | ||||||||||||||||||||||||||||||||||||||||||
49.7 | |||||||||||||||||||||||||||||||||||||||||||
| Saturated | 7.0 | ||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 18.8 | ||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 21.8 | ||||||||||||||||||||||||||||||||||||||||||
17.7 | |||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||
| Water | 4.7 g | ||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[42] except for potassium, which is estimated based on expert recommendation from the National Academies.[43] | |||||||||||||||||||||||||||||||||||||||||||
Dried whole sesame seeds are 5% water, 23% carbohydrates, 50% fat, and 18% protein (table).[44]
The byproduct that remains after oil extraction from sesame seeds, also called sesame oil meal, is rich in protein (35–50%) and is used as feed for poultry and livestock.[10][11][35]
As many seeds do, whole sesame seeds contain a significant amount of phytic acid, which is considered an antinutrient in that it binds to certain nutritional elements consumed at the same time, especially minerals, and prevents their absorption by carrying them along as they pass through the small intestine. Heating and cooking reduce the amount of the acid in the seeds.[45] Sesame seeds contain the lignans sesamolin, sesamin, pinoresinol, and lariciresinol.[46][47]
Health effects
[edit]A meta-analysis showed that sesame consumption produced small reductions in both systolic and diastolic blood pressure;[48] another demonstrated improvement in fasting blood glucose and hemoglobin A1c.[49] Sesame oil studies reported a reduction of oxidative stress markers and lipid peroxidation.[50]
Possible harms
[edit]Allergy
[edit]Sesame can trigger the same allergic reactions, including anaphylaxis, as seen with other food allergens.[12] A cross-reactivity exists between sesame and peanuts, hazelnuts and almonds.[12][51] In addition to food products derived from sesame seeds, such as tahini and sesame oil, persons with sesame allergies are encouraged to be aware of foods that may contain sesame, such as baked goods.[12][51][52] In addition to food sources, individuals allergic to sesame have been warned that a variety of non-food sources may also trigger a reaction to sesame, including cosmetics and skin-care products.[52]
Prevalence of sesame allergy is on the order of 0.1–0.2%, but higher in countries in the Middle East and Asia where consumption is more common as part of traditional diets.[12] In the United States, sesame allergy possibly affects 1.5 million individuals.[53][54]
Canada requires sesame to be labelled as an allergen.[52] In the European Union, identifying the presence of sesame, along with 13 other foods, either as an ingredient or an unintended contaminant in packaged food is compulsory.[55] In the United States, the "FASTER Act" was passed in April 2021, stipulating that labeling be mandatory,[13] to be in effect January 1, 2023. This made it the ninth required food ingredient for which labeling is mandated within the United States.[56][57]
Contamination
[edit]Contamination by Salmonella, E.coli, pesticides, or other pathogens may occur in large batches of sesame seeds, such as in September 2020 when high levels of a common industrial compound, ethylene oxide, was found in a 250-tonne shipment of sesame seeds from India.[58][59] After detection in Belgium, recalls for dozens of products and stores were issued across the European Union, totaling some 50 countries.[58][59] Products with an organic certification were also affected by the contamination.[60] Regular governmental food inspection for sesame contamination, as for Salmonella and E. coli in tahini, hummus or seeds, has found that poor hygiene practices during processing are common sources and routes of contamination.[61]
Culinary use
[edit]Sesame seed is a common ingredient in many cuisines. Sesame seed cookies called Benne wafers, both sweet and savory, are popular in places such as Charleston, South Carolina.[62] Sesame seeds, also called benne, were brought into 17th-century colonial America by enslaved West Africans.[63] The whole plant was used in West African cuisine. The seeds thickened soups and puddings, or were roasted and infused to produce a coffee-like drink.[25] Oil from the seeds substituted for butter, and served as a shortening for cakes.[25] The leaves on mature plants, which are rich in mucilage, can be used as a laxative as well as a treatment for dysentery and cholera.[64] After arriving in North America, the plant was grown by slaves as a subsistence staple to supplement their weekly rations.[65] In Caribbean cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners, like Bahamian Benny cakes.[66]
In Asia, sesame seeds are sprinkled onto sushi-style foods.[67] In Japan, whole seeds are found in many salads and baked snacks, and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio.[68] Ground black sesame and rice form zhimahu, a Chinese dessert and breakfast dish.[69] The seeds and oil are used extensively in India, where sesame seeds mixed with heated jaggery, sugar, or palm sugar are made into balls and bars similar to peanut brittle or nut clusters and eaten as snacks, such as chikki.[70]
Sesame is a common ingredient in Middle Eastern cuisine. The seeds are made into tahini paste and sweet halva. It is a common component of the Levantine spice mixture za'atar, popular throughout the Middle East.[71][72]
Sesame oil is sometimes used for cooking, though not all varieties are suitable for high-temperature frying. The "toasted" form of the oil (as distinguished from the "cold-pressed" form) has a distinctive pleasant aroma and taste, and is sometimes used as a table condiment.[73]
-
-
Jian dui covered with sesame seeds -
Dango with sweet sesame seed sauce -
Tahini made of sesame seed paste -
Sesame seeds are often added to baked goods and confectionery -
Rolled khao phan with black sesame seeds -
Sesame seed breadsticks -
Sesame sweet cake -
Sesame seed ball confection -
Til-patti – a sesame brittle-type confection from India -
Simit, koulouri, or gevrek, a ring-shaped bread coated with sesame seeds -
Halva, Turkey -
.jpg)
In literature
[edit]In myths, the opening of the capsule releases the treasure of sesame seeds, as applied in the story of "Ali Baba and the Forty Thieves" when the phrase "Open sesame" magically opens a sealed cave. Upon ripening, sesame pods split, releasing a pop and possibly indicating the origin of this phrase.[74]
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- ^ Chitrodia, Rucha Biju. "A low-cal twist to sweet sensations". The Times of India. Archived from the original on 23 October 2012. Retrieved 19 August 2012.
- ^ "Inside the Spice Cabinet: Za'atar Seasoning Blend". Kitchn.
- ^ "Make Your Own Za'atar Spice Mix and Kick the Flavor Up a Notch". The Spruce Eats.
- ^ Andriani, Lynn (29 March 2019). "Sesame Oil, Explained: What's the Difference Between Toasted and Untoasted?". Martha Stewart.
- ^ Griffee, Peter. "Sesamum indicum L." Food and Agriculture Organization of the United Nations.
Further reading
[edit]- Bedigian, Dorothea; Harlan, Jack R. (April–June 1986). "Evidence for Cultivation of Sesame in the Ancient World". Economic Botany. 40 (2): 137–154. doi:10.1007/BF02859136. JSTOR 4254846. S2CID 24408335.
External links
[edit]
Data related to Sesamum indicum at Wikispecies
