Sesame Oil


Sesame Oil - Directory & Reference Resources

Sesame oil-From Wikipedia, the free encyclopedia

Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles. Sesame oil is composed of the following fatty acids:[1]

Fatty acid Nomenclature Minimum Maximum

Palmitic C16:0 7.0 % 12.0 %

Palmitoleic C16:1 trace 0.5 %

Stearic C18:0 3.5 % 6.0 %

Oleic C18:1 35.0 % 50.0 %

Linoleic C18:2 35.0 % 50.0 %

Linolenic C18:3 trace 1.0 %

Eicosenoic C20:1 trace 1.0 %

Asian sesame oil derives its dark colour and flavour from toasted hulled sesame seeds. It is commonly used in Chinese and Korean cuisine, usually added at the end of cooking as a flavour highlight and not used as a cooking medium (as is, for example, peanut oil). There are many variations in the colour of sesame oil: cold-pressed sesame oil is almost colourless, while Indian sesame oil (gingelly or til oil) is golden and Chinese sesame oil is commonly a dark brown colour.

Cold pressed sesame oil has less flavour than the Chinese, since it is produced directly from raw, rather than toasted seeds.

 History

Prior to 600 BC, the Assyrians used sesame oil as a food, salve, and medication, primarily by the rich, as the difficulty of obtaining it made it expensive. Hindus use til oil in votive lamps, and consider the oil sacred. According to Hindu belief, lighting lamp filled with til oil in front of Lord Hanuman removes obstacles and difficulties in life.[2]

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See also: List of vegetable oils

 References

^ Fatty acids found in sesame oil. Essential oils. Retrieved on 2006-10-07.

^ Glossary Term - Sesame Oil. Asia Source. Retrieved on 2007-01-08.

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Sesame-From Wikipedia, the free encyclopedia

Sesame plants

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Lamiales

Family: Pedaliaceae

Genus: Sesamum

Species: S. indicum

Binomial name

Sesamum indicum

L.

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. The precise natural origin of the species is unknown, although numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalised in tropical regions around the world and is cultivated for its edible seeds.

It is an annual plant growing to 50–100 cm tall, with opposite leaves 4–14 cm long with an entire margin; they are broad lanceolate, to 5 cm broad, at the base of the plant, narrowing to just 1 cm broad on the flowering stem. The flowers are white to purple, tubular, 3–5 cm long, with a four-lobed mouth.

Contents

1 Origins

2 Uses

3 Cultivation and pests

4 See also

5 Notes

 Origins

Despite the fact that the majority of the wild species of the genus Sesamum are native to sub-saharan Africa, Zahary and Hopf argue that sesame was first domesticated in India. They cite morphological and cytogenetic affinities between domesticated sesame and the south Indian native S. mulayanum Nair., as well as archeological evidence that it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC, and a more recent find of charred sesame seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan. They regard the identification of sesame seeds in the finds from the tomb of Tutankhamun from ancient Egypt "might be true, but are in need of further verification."[1]

The word sesame is from Latin sesamum, borrowed from Greek sēsámon "seed or fruit of the sesame plant", borrowed from Semitic (cf. Aramaic shūmshĕmā, Arabic simsim), from Late Babylonian *shawash-shammu, itself from Assyrian shamash-shammū, from shaman shammī "plant oil".

 Uses

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful poly-unsaturated fats), and also yields sesame oil. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks.

Sesame seeds can be made into a paste called tahini (used in various ways, including in hummus) and a Middle Eastern confection called halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). Sesame oil was the preferred cooking oil in India until the advent of groundnut (peanut) oil. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Sesame seeds are also sprinkled onto some sushi style foods. East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as the dim sum dish, sesame seed balls (Traditional Chinese: 麻糰; pinyin: mátuǎn). Ground and processed, the seeds can also be used in sweet confections.

Japanese cuisine uses sesame seeds in many ways. One is to make goma-dofu (胡麻豆腐) which is made from sesame paste and starch. Whole seeds are found in many salads and baked snacks as well. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio.

The seeds are rich in manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, 10 mg for hulled), and contain Vitamin B1 (thiamine) and Vitamin E (tocopherol). They contain powerful antioxidants called lignans, which are also anti-carcinogenic. They also contain phytosterols, which block cholesterol production. Sesame contains one lignan unique to it called sesamin. The nutrients of sesame seeds are better absorbed if they are ground or pulverised before consumption.

In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East.

Sesame oil is used for massage and health treatments of the body in the ancient Indian ayurvedic system with the types of massage called abhyanga and shirodhara. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with vata aggravation.

Although sesame leaves are edible as a potherb[1], recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla[2].

A simit is a small circular Turkish bread with sesame seeds

Thai workers harvesting sesame

Dry sesame seeds

Cultivation and pests

Sesame is used as a food plant by the larvae of some Lepidoptera species including Turnip Moth.

See also

Za'atar

Sesame Oil

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