HISTORY
The English term sesame traces back to the Arabic simsim, Coptic semsem, and and early Egyptian semsent (the latter being listed in the Ebers Papyrus, a 65-feet-long scroll listing ancient herbs and spices discovered by the famous German Egyptologist, Ebers).
The earliest recorded use of a spice - sesame seed - comes from an Assyrian myth which claims that the gods drank sesame wine the night before they created the earth.
Sesamum indicum, (indicum meaning from India) is native to the East Indies. Usage dates back to 3000 B.C. Over 5,000 years ago, the Chinese burned sesame oil not only as a light source but also to make soot for their ink-blocks.
African slaves brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes.
Through the ages, the seeds have been a source of food and oil. Sesame seed oil is still the main source of fat used in cooking in the Near and Far East.
This annual herb can grow as high as seven feet tall, though most plants range two to four feet. The white to lavender-pink flowers, similar in appearance to foxglove, mature into pods containing the edible sesame seeds which burst with a pop when the small seeds are mature. Since this process scatters the seeds, the pods are often harvested by hand before they are fully ripe.
Sesame seed hulls are often removed since they contain 2 to 3 percent oxalic acid, which can interfere with the absorption of calcium and give a bitter flavor.
Prime season for sesame seeds is between September and April when the new crops are harvested. A cologne is made from sesame flowers. The oilcakes left after pressing sesame oil are rich in protein and are used as cattle feed and as a subsistence food.
Sesame seed varieties
The seeds come in a variety of colors depending on the plant variety, including shades of brown, red, black, yellow, and most commonly, a pale grayish ivory. The darker seeds are said to be more flavorful but beware of seeds that have been dyed.
Sesamum indicum, (indicum meaning from India) is native to the East Indies. Usage dates back to 3000 B.C. Over 5,000 years ago, the Chinese burned sesame oil not only as a light source but also to make soot for their ink-blocks.
African slaves brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes.
Through the ages, the seeds have been a source of food and oil. Sesame seed oil is still the main source of fat used in cooking in the Near and Far East.
This annual herb can grow as high as seven feet tall, though most plants range two to four feet. The white to lavender-pink flowers, similar in appearance to foxglove, mature into pods containing the edible sesame seeds which burst with a pop when the small seeds are mature. Since this process scatters the seeds, the pods are often harvested by hand before they are fully ripe.
Sesame seed hulls are often removed since they contain 2 to 3 percent oxalic acid, which can interfere with the absorption of calcium and give a bitter flavor.
Prime season for sesame seeds is between September and April when the new crops are harvested. A cologne is made from sesame flowers. The oilcakes left after pressing sesame oil are rich in protein and are used as cattle feed and as a subsistence food.
Sesame seed varieties
The seeds come in a variety of colors depending on the plant variety, including shades of brown, red, black, yellow, and most commonly, a pale grayish ivory. The darker seeds are said to be more flavorful but beware of seeds that have been dyed.
Sesame seeds have a nutty, slightly sweet taste and aroma which is enhanced by toasting. Widely available are the white and black varieties. The white has a delicate flavor and can be used in all dishes calling for sesame seeds. The black seeds have a richer flavor and stronger aroma and are best used alongside other bold ingredients so as not to overwhelm the dish.
Sesame seeds are available packaged in the spice section of grocery stores, as well as in bulk quantity in health food stores and Middle Eastern markets.
Due to their high oil content, the seeds will quickly become rancid. It is best to purchase them in small amounts and use them quickly.
To bring out the nutlike flavor of sesame seeds, you will want to toast them. There are two methods: dry toasting on the stove top and baking in the oven. The stove top 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, 3 to 5 minutes. Alternatively, you can spread the seeds on a cookie sheet and toast in a 350-degree F. oven for 8 to 15 minutes, stirring often, until golden brown and fragrant.
Sesame Seed Storage
Sesame seeds should be stored in an airtight container. Unrefrigerated seeds can be kept in a cool, dry place for up to three months. If you refrigerate the seeds, they will last up to six months; frozen they will be good for up to one year.
Sesame oil, on the other hand, is remarkably stable and will keep for years without turning rancid, even in hot climates.
Sesame seeds should be stored in an airtight container. Unrefrigerated seeds can be kept in a cool, dry place for up to three months. If you refrigerate the seeds, they will last up to six months; frozen they will be good for up to one year.
Sesame oil, on the other hand, is remarkably stable and will keep for years without turning rancid, even in hot climates.
KIND OF SESAME SEEDS
According to one of the Hindu legends, sesame seeds signify ‘immortality’. This tiny oval shaped nut, flat in structure is the oldest oilseed crop ever known to human race and considered as one of the healthiest food. Over 80% of the sesame seeds are exported from India which made it to the list of top 5 exporters of sesame seeds in the world. Other countries that make it to the list of leading exporters are:
1. China,
2. Mexico, and
3. Japan.
Known for their nutty flavor, the seeds vary in color i.e. brown, red, black, yellow, and the most common is - pale grayish ivory or white seeds.
The seeds can be consumed raw, dried, or roasted. They are also used as an ingredient in food preparations worldwide.
Some commonly used varieties of Sesame Seeds are:
2. Mexico, and
3. Japan.
Known for their nutty flavor, the seeds vary in color i.e. brown, red, black, yellow, and the most common is - pale grayish ivory or white seeds.
The seeds can be consumed raw, dried, or roasted. They are also used as an ingredient in food preparations worldwide.
Some commonly used varieties of Sesame Seeds are:
- Brown Seeds
Known for their high content of oil around 45-50%, the brown sesame seeds are used for extraction of oil which is extensively used in India.
- White Seeds
The white seeds which are exported from India is known for their nutty flavor and is used as a condiment for baking purposes, it is mostly found sprinkled over buns and cakes.
- Black Seeds
The black seeds are rich in flavor and are mostly used as a seasoning in salads, to marinate meat and vegetables, and also for medicinal purposes.
- Red Sesame Seeds
The red seeds are rich in aroma so they are mainly used in dishes to enhance the taste.
The Mexicans use these seeds for sauce additive such as Mole and adobo whilst the Japanese and Chinese use the black seeds mixed in fish and meat cuisines. The most common use of the sesame seeds in India is as a seasoning for various food delicacies.
The Mexicans use these seeds for sauce additive such as Mole and adobo whilst the Japanese and Chinese use the black seeds mixed in fish and meat cuisines. The most common use of the sesame seeds in India is as a seasoning for various food delicacies.
SOURCES :
Komentar
Posting Komentar