Sesame seeds (Sesamum indicum) are among the oldest cultivated oilseed crops and have a rich history that spans thousands of years. The sesame plant is native to Africa, and archaeological evidence suggests that sesame cultivation may have originated in the regions of India and Africa. These small, flat seeds have a rich history and are widely used in various cuisines around the world. Sesame seeds are a nutritional powerhouse, packed with essential nutrients such as; Healthy fats, Protein, Antioxidants, Dietary fiber, Vitamins and minerals.
East Africa, Egypt, Turkey
Natural, hulled, black
Bags, big bags
Sesame (Sesamum indicum) is an annual herbaceous plant known for its lance-shaped leaves, tubular flowers, and oil-rich seeds. The tiny sesame seeds, in white, brown, or black, are nutritionally dense. Cultivated in warm climates, sesame is valued for culinary uses, including sesame oil, and has cultural significance.
The exact timing of the harvest can vary based on factors such as the specific sesame variety, local climate conditions, and cultivation practices. Generally, sesame pods are ready for harvest about 90 to 120 days after planting. Farmers monitor the color change of the pods as an indicator of maturity. When the capsules turn brown and begin to crack open, revealing the mature seeds inside, it signals that the sesame crop is ready for harvest. Harvesting at the right time is crucial to ensure optimal seed quality and yield.
Used in bakery and confectionery- Breads- Baked goodsOther uses- Oil industry- Salads- Asian cuisine- Tahini