Product: Black Sesame Seeds
Latin Name: Sesamum indicum syn. Semen sesami nigrum.
Plant Family: Pedaliaceae
Other Names: Black Sesame, Ajonjoli , Benne, Semsem, Gingelly, Hei Zhi Ma, Sesamzaad, Sésame Noir, Sesamo Nero, Sésamo Negro, Gergelim, Til, Teel, Simsim, Susam & Sezam.
Description: Sesame seeds come from an annual plant native to Africa, Indonesia, India, and Afghanistan and is now cultivated in Mexico, Central America and China, growing between 50-100cm in height. The leaves are opposite, broad, lanceolate and mid-green in colour and 4-14cm in length. The 4-lobbed tubular flowers resemble those of the foxglove and grow from the leaf axils; they are 3-5cm in length and vary in colour from white to purple. The ovate seeds form in the seed capsule and are 3-4mm in length. Black sesame seeds are not hulled and have a richer flavour and aroma than white sesame seeds.
Interesting Fact: Did you know that oil extracted from sesame seeds is used to make paint? The same oil was used by the Chinese over 5,000 years ago to make a rich black ink, they burnt the oil to make soot and this soot was then mixed with animal glue and various herbs and spices and turned into ink used by scribes.
Ingredients: Dried seeds of Sesamum indicum.
Allergy Advice: Sesame Seeds can cause severe allergic reactions (anaphylaxis) in susceptible individuals.
SUGGESTED USEBlack sesame seeds are a highly valued ingredient in Japanese and Chinese cuisine, they can be used in exactly the same way as white sesame seeds, sprinkle them on breads, buns and pastries, add them to biscuits, cereal bars and muesli mixes. To bring out their rich flavour lightly toast the sesame seeds before use, this enhances the rich nutty flavour. Sprinkle over salads and cooked vegetables for a nutty crunch, add to stir fry’s.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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