Black Sesame



Sesame Seeds

Indian sesame seeds accounts for one-third of world’s
sesame seeds production. India produces a whole range of sesame varieties and
grades, each peculiar to the region where they are grown. Hulled Sesame is
pearly white. It has a rich, nut-like flavor when roasted. Hulling or
Decorticating is the process of removing the outer husk.

Production area:
Sesame grows in tropical and subtropical areas. The sesame seed
plant is an annual with a branched stem that grows to a height of 0.6 – 1.2 m
(2-4 feet). The small seeds vary in size up to 3.5 mm (1/8 inch). Color may
range from yellowish white to red, brown and black. In India Sesame seeds are
grown in Gujarat, Rajasthan, Uttar Pradesh, Madhya Pradesh and Maharashtra.
Sesame Seeds from Gujarat state is widely preferred due to its uniform colour
and bold size.


Natural Sesame Seeds

Dark Coloured
Admixture Oil
Min Max Max Max Max
99/1/1 99% 1% 1% 48% 2%
98/2/2 98% 2% 2% 48% 2%
99/1/1-99.95% 99% 1% 0.05% 48% 2%
95% 5% 2% 48% 2%
Sesame Seeds Specifications
Purity Admixture Moisture
Max Min Max
Sun Dried
99.90% 0.10% 5%
Auto Dried
99.90% 0.10% 5%
Auto Dried
99.95% 0.05% 5%
99.95% 0.05% 5%


The simplest and now commonest use of sesame is as whole seeds
sprinkled over cakes and breads, like poppy seeds. In Syria and Lebanon it is
mixed with sumac and thyme to make the condiment zatar. Sesame is a key
ingredient in halva, the Middle Eastern confection, where the seeds are ground
and pressed into blocks with various sweet or nutty ingredients. Sesame in its
ground form, tahini, is widely used throughout the Middle East and
Mediterranean. It is a flavouring for hummus, a sauce for kebabs and is often
mixed with lemon and garlic to make a bread dip — a popular Arab appetizer or
mezze. In Mexico, its oil is called ajonjoli which is frequently used for
cooking. Black sesame appears frequently in Chinese, Japanese and Korean dishes
where meat or fish is rolled in the seeds before cooking for a crunchy coating.
Black sesame is an ingredient of gomassio, the Japanese tabletop condiment, and
other colourful rice and noodle dishes.


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