Natural and hulled sesame seed
Sesame can be divided into five main types Whitish, Mixed, Reddish, Black and Golden.
Tanzania, Mozambique, Malawi ,Ethiopia , Sudan ,Uganda , Nigeria, Burkina Faso, Tchad, Senegal, India, Myanmar and China.
It is either hulled and then eaten as a seed in bakery and confectionary products,or crushed to make oil or as an ingredient in sesame paste (tahini).
Sesame seed is a traditional ingredient in Asian and Middle Eastern countries where it is part of many recipes: Tahini (base ingredient for Hummus), Goma Dare/Zhi Ma Jiang (Japanese/Chinese dipping sauce), Halva (sesame cake), in many Asian dishes as flavouring oil (Japanese tempura, Chinese noodle),it is also used in pastry and bakery over the world (burger buns).
Sesame seed is one of the most ancient cultivated oil seed , it’s first uses date back to around 3000-3500 BC. It has one of the highest oil content in oil seed (over 50%) and is renowned for its excellent health benefits. There are many wild varieties. Sesame is cultivated in all tropical regions around the world, but the main producing regions are Asia and Africa.