Key features

• •Sesame seed has been used as a condiment and a source of edible oil for over 5,000 years. Its use is as common as topping a sesame seed hamburger bun, sprinkled on a wide variety of Asian dishes, and studding crackers and sweets in South Asian, Middle Eastern, Mediterranean, and Caribbean cuisine.
• •Sesame seed is the seed of the sesame plant (Sesamum indicum). The plant is an annual herb with foxglove-like flowers that produce pods containing the edible sesame seeds. The pods burst open with a pop when the seeds are mature.
• •The hulls are removed as they contain oxalic acid, which gives a bitter flavor. The seeds can also be pressed for sesame oil. Besides use as a condiment, in Asia, the toasted seeds are used to make sesame paste, which is often used as a peanut butter substitute.
• •In Middle Eastern and Asian cuisine, the untoasted seeds are used to make tahini paste.
• •Toast sesame seeds to bring out their nutlike flavor. There are two methods: dry toasting on the stovetop and baking in the oven. The stovetop method is quicker; simply place an even layer of sesame seeds in a dry skillet and cook, stirring occasionally, over medium-low heat until the seeds are golden and fragrant—about three to five minutes.