Tasty and Good for You The Sesame Seed (Sesamum indicum)
America's introduction to the sesame seed came in the form of fast food. The sesame seed bun is a staple of McDonald's and Burger King. However, the sesame seed has a long history of use going back to ancient times - -3000 BC. History tells us that the sesame seed is the first recorded seasoning. In the Middle East, in the early civilization of Assyria, sesame oil was born. It was probably the first vegetable oil-well ahead of olive oil. It is known that the Egyptians ground sesame seeds to make flour. The Romans used the sesame seed in making bread. The Chinese have been using the sesame seed for thousands of years.
Sesame plants can be found in Asia, North Africa, Central America, China, India, Japan, Mexico, and the United States. The seed arrived in the U.S. when African slaves carried them here. Sesame seeds are produced in relatively hot and dry regions because the plants are adaptable and drought resistant. The sesame seed is full of nutrition and contain no cholesterol. Sesame seeds contain high quantities of methionine and tryptophan, which are amino acids missing from other vegetable protein sources that are important for healthy liver and kidneys and the utilization of B-complex vitamins.
Sesame seeds, also known as benni-seed, sim sim and til, are used by people around the world in many ways. Cooking oil, which is extracted from sesame seeds is the seed's main use, especially in Asia. In North American and Europe, raw sesame seeds are mostly used as a topping on breads such as hamburger buns, bagels, bread sticks, and the like. Middle Eastern countries use sesame seeds for tahini paste, halvah, and oil.
Sesame oil comes in two basic types. One is light in color and flavor and has a delicious nutty suggestion. The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean, and corn oil. The average smokepoint for sesame oil is 420 degrees Fahrenheit, which makes it excellent for frying.
Sesame seeds come in black, white, brown, and red. Here in the United States, we use more white seeds than black, mostly in bread and bread products. In Asian countries, the opposite is true. The main use of black sesame seed is to encrust fish or meat dishes. This serves many purposes; it flavors the meat or fish with a pleasant nuttiness, and also helps to seal in the juices during cooking. Black sesame seeds are also tossed into stir-fry and used as seasoning in rice, vegetables, and salads.
You can purchase sesame seeds packaged in a grocery store or in bulk at a middle-eastern grocer or health food store. They should be stored in an airtight container and will last up to 6 months in a refrigerator and a full year if frozen.
RECIPES
Corn with Sesame Seeds
4 Ears of Corn
3 Tablespoons of Butter
3 Tablespoons of Sesame Seed
1 Clove of Garlic (crushed)
3 Tablespoons of Chopped Bell Pepper
1 Teaspoon of salt
¼ Teaspoon of pepper
1 Teaspoon of chopped fresh Basil
Take the corn and cut off the equivalent of 2 cups of kernels for the ears. Combine the i9ngredients in a 2-quart saucepan. Cover and cook on medium heat 15-20 minutes or until tender. Makes 4-5 servings.
Tahini
5 cups of sesame seeds
½ cup of vegetable oil
Preheat oven to 350 degrees. Spread the sesame seeds on a shallow baking tray. Bake 8-1- minutes until the seeds are aromatic. Be sure to shake the seeds frequently while baking making sure that they do not brown. Remove from oven and let cool. Put the sesame seeds into a food processor with a metal blade. Add the vegetable oil. Process until you have a smooth paste (5-6 minutes). If necessary, add more oil to bring the paste into a thick consistency suitable for pouring. Tahini is excellent as a dip. It will keep for 3 months if kept in the refrigerator in a tightly covered container. This recipe makes 3-1/2 to 4 cups.
Halvah
1 cup Tahini
2 Tablespoons of Butter
1 teaspoon vanilla
Place tahini into a bowl. Add the honey and vanilla to the tahini. Mix well until you have a sticky consistency. Place mixture onto a sheet pan lined with wax paper and flatten to desired thickness. Put into refrigerator for 2 hours to chill. Remove and slice into cubes.
Sesame Fried Chicken Breasts
1 Pound of Chicken Breasts
1 Whole egg, lightly beaten
½ cup sesame seeds
¾ cup all-purpose flour
Heat ½ inch of oil in a large heavy skillet (medium heat). Rinse chicken breasts and pat dry with paper towels. Place flour, egg, and sesame seeds each in separate shallow dishes. Dredge chicken breasts lightly in flour. Dip chicken breasts in egg, and then coat thoroughly with sesame seeds. Carefully place chicken breasts in hot oil and cook for 3 minutes on each side or until chicken is cooked thoroughly. Drain on paper towels. Serve with your favorite side dishes.
Sesame Salad Dressing
11/2 Tablespoons rice vinegar
1 1/2 tablespoons balsamic vinegar
3 tablespoons orange juice
½ teaspoon dry mustard
½ teaspoon paprika
2 Teaspoons brown sugar
2 teaspoons soy sauce
1 teaspoon sesame oil
7 tablespoons vegetable oil
4 scallions finely chopped
Salt and pepper (ground fresh)
3 Tablespoons toasted sesame seeds
Combine in a bowl all the ingredients except the oils, sesame seeds, salt, and pepper. Whisk the oils into the mixture until well blended. Add the salt and pepper (as desired). Prior to serving add the sesame seeds to the mixture. Makes ½-3/4 cup.
