sesame seed uses and benifit ref

8/8/2019 Sesame Seed Uses and Benifit Ref

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Sesame seeds are believed to be one of the worlds' first spices. The earliest recorded use of

sesame seeds as a spice can be traced to an Assyrian legend, which claimed that the gods drank

sesame-based wine before creating the earth. Sesame seeds are still a main spice and food source

throughout Asia and parts of Europe and Africa.

Although they are considered a culinary treat in many places, sesame seeds also have various

medicinal uses. The seeds are usually harvested in early autumn, shortly after turning ripe, and

allowed to dry in the sun before being prepared for herbal remedies.

DESCRIPTION

The sesame is a well known oilseed. It is probably the oldest of all cultivated seed crops. It has

been regarded as a food of high value throughout Asia since ancient times.

Sesame is a variable annual herb, one to two meter tall, covered with glandular hairs and with a

somewhat fetid or pungent smell. The seeds are small, smooth, white, red or black.


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Traditional Uses"The butter of the Middle East," tahini, a smooth, creamy paste made of toasted, ground hulled

sesame seeds, is a centuries-old traditional ingredient in Middle Eastern cooking. Hummos, a

Middle Eastern appetizer that has become a universal favorite is made of ground chickpeas,

garlic, lemon juice, salt, and tahini. Baba ghanoush, another favorite appetizer known throughout

the Middle East, has a base of roasted eggplant seasoned with tahini, lemon juice, garlic, and

salt. These sesame-based dishes have been handed down from generation to generation for

centuries.

In the ancient Arab world, preparations for a caravan trip meant preparing provisions that would

not only sustain them through the hot, dry desert but would offer nourishment that pleasured

them as well. Open sesame! They began with a pound of dry breadcrumbs, kneaded them intothree-quarters of a pound each of pitted dates, almonds, and pistachios, and added a few

spoonfuls of sesame oil to moisten the mixture. Then they formed the mixture into balls and

rolled them in a coating of sesame seeds. This handy old recipe makes ideal present-day

backpacking food as well.

In addition to its popular use as oil for salads or cooking, sesame oil is used in producing

margarine, soap making, pharmaceuticals, paints, and lubricants. In the cosmetic field, sesame

oil is used as a base in developing perfumes.

After the sesame oil is pressed out of the seed, the resulting residue is referred to as a seed cake

that is very high in protein. A portion of this nutritious seed cake is used as animal feed, while

the remainder is ground into sesame flour and added to health foods.

Southern Indian cuisine depends on sesame oil for cooking, while in Japan it was the only

cooking oil until quite recently. Today sesame oil is often combined with bland, less expensive

oils.

Sesame Seeds The sesame seed plays a most important role in shojin-ryori, vegetarian cooking in

the Japanese Buddhist monasteries. There the sesame seeds are almost always toasted before

using as a sprinkle over rice dishes. Gomashio, a seasoning made of crushed sesame seeds and


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salt, is frequently served at the table in Japanese homes to be added as enhancement to the dishes

served. If you are an aficionado of Japanese cuisine, you've probably encountered the delightful

sesame flavor in traditional dipping sauces served in their restaurants

Used liberally in Chinese cooking, sesame oil is added to many dishes as a seasoning just before

serving to benefit fully from its unique fragrance. Chinese confectioners have long favored the

use of sesame seeds as a coating on their deep-fried sweets, still available in Oriental bakeries

today. Korean cuisine combines sesame, garlic, and pimiento as a triad in many of their

traditional dishes.

Nutrition

Sesame seeds are 25 percent protein and are especially rich in methionine and tryptophan, often

lacking in adequate quantities in many plant proteins.

One ounce of decorticated or hulled seeds contains 6 grams of protein, 3.7 grams of fiber, and 14

grams of total fat.

When toasted they lose nutrients, scoring 4.8 grams of protein, gaining a little fiber at 4.8 grams,

and packing 13.6 grams of total fat.

The fat in sesame seeds is 38% monounsaturated, and 44% polyunsaturated which equals 82%

unsaturated fatty acids.

Natural sesame seeds (unhulled) contain 5 grams of protein per ounce, 3.1 grams fiber, and 14

grams of total fat. When toasted they offer 4.8 grams of protein, 4.0 grams fiber, and 13.8 gramsof total fat.

Nutritive Value : Per 100 gm.

Vitamin A : 15 I.U.

Vitamin B : Thiamine 1.07 mg.;

Niacin : 2.7 mg.;

Also contain Vitamin E : amount unknown

Calcium : 580 mg.

Iron : 5.2 mg.

Phosphorus : 308 mg.

Potassium : 360 mg.

Fat : 24gm.

Carbohydrates : 10 gm.


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Protein : 9 gm.

Calories : 280

Health Benefits of Sesame Seeds Sesame seeds help in digestion stimulate blood circulation and benefit the nervous

system.

Sesame seeds are a best source of iron and zinc. Including sesame seeds in diet would be

an ideal choice for vegans as it is often reported that they dont get sufficient amount of

iron and zinc in their diet.

Sesame seeds protect our body from free radicals. Phytic acid present in these seeds

inhibits colon cancer.

These seeds contain sesamolin and sesamin, components that may help lower cholesterol

levels and improve heart health. These components are also a good source of omega-6,vitamin E and monounsaturated fats that prevent furring of arteries and skin elasticity.

The compound sesamin protects your liver from oxidative damage.

Sesame seeds are the best source of calcium that contains far more calcium than dairy.

cup of sesame seeds contains 3 times more calcium than cup of whole milk.

Sesame seeds help relieve constipation. Just eat some seeds if you have constipation to

relieve it.

Eat some sesame seeds to remove worms from your intestinal tract.

Sesame oil effectively treats cracked heels. Apply the oil on your heels after cleaning the

area thoroughly before sleep in the night.

Cosmetic use of Sesame Seeds

Sesame oil applied externally removes wrinkles. It also cures skin diseases.

Sesame oil slowly rubbed on the skin soothes sunburn, minor burns and helps in healing

process.

Daily consumption of sesame seeds helps in gaining weight because of its high caloric

contents.

Sesame oil makes an ideal massage oil because of its excellent emollient properties.


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Medicinal uses of Sesame Seeds Oil

Sesame is a natural anti inflammatory agent and potent antioxidants, which helps relieve many

ailments. Following are some of the important medicinal uses of sesame seeds-

Burns Application of sesame seeds oil calms the burns after exposure to sun or wind.

Dandruff Regular application of sesame seeds oil kill dandruff causing fungus. Hence,

it nourishes and helps relieve dry scalp dandruff.

Skin protection It protects the skin from chlorine effects in water of swimming pool.

Radiation treatment Sesame seeds oil subsides the effect caused by radiation therapy

and neutralizes the free oxygen radicals.

Malignant melanoma The oil inhibits the growth of malignant melanoma.

Breast enlargement The seeds are found to be effective in enlargement and firming the

womens breast. The seeds can be consumed in food and its oil can be externally applied

over breasts.

It also keeps the skin soft and supple and protects abrasions, cuts and mild scrapes.

Black sesame seeds improves bowel movement and treats constipation.

Black sesame seeds also reduces cholesterol and thus protects heart.

Sesame seed oil keeps flexibility of joints.

CookingTO TOAST SESAME SEEDSPut them in an ungreased frying pan and stir over medium-high heat for a minute or two until

they become lightly browned. Remove them immediately from the heat and pour them into a

dish to avoid residual heat burning them.

As an alternative, you can also put the seeds on a shallow, ungreased pan and toast them in a 350

oven for 10 to 15 minutes, stirring a couple of times.

FRYING

Because sesame oil is expensive compared to other cooking oils, you can saut or stir fry your

vegetable dishes with a peanut or safflower oil and just add a small amount of sesame oil at the

end of the cooking as a flavoring agent.

When frying with sesame oil, cook foods quickly. Be cautious when cooking with the oil at high

heat for prolonged periods. There is a tendency for sesame oil to release unpleasant odors.


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FLAVORING

Small amounts of sesame oil added at the end of cooking give special zest to sauces and stir-

fries. Salads, too, take on a special life with a touch of sesame oil. It's important to note,

however, that sesame oil is anything but bland. It's flavor and aroma is distinctly Asian, and

anything seasoned with it will take on a hint of the Orient.

AS A SPRINKLE: Sprinkle toasted or untoasted sesame seeds over vegetables, noodles,

eggplant dishes, stir fries, bread doughs and cookies before baking, and over fruit and nut

confections. You can also coat confections, or bread sticks by rolling them in toasted sesame

seeds before baking.

INCORPORATE:

To create dishes with a rich nutty flavor, include toasted sesame seeds in cookie doughs, pie

pastry, yeast breads, and confections. Blend them into tofu cream cheese or soy mayonnaise to

make a nutty spread for sandwiches.

SESAME SEED PASTE (TAHINI):

The rich nutty flavor of tahini, the peanut butter of the Middle East, blends with almost any

vegetable. Refer to the Recipe Index for the Tahini Falafel Sauce and enjoy it as a dipping sauce

for cooked artichokes. The same recipe makes an ideal salad dressing when mixed with a little

soy sauce and a sprinkle of water to thin it. And, of course, enjoy the Tahini Falafel Sauce

spooned over a tasty falafel (refer to the Recipe Index for easy Homemade Falafel.)

You can enjoy the richness of tahini by simply spreading it on toast and eating it as is or sprinkle

a pinch or two of evaporated cane juice over the top.

There's nothing quite like a party dip to bring people together over the communal bowl. It's a

bonus when the dip is nutritious and flavorful as well. Here's an easy-to-prepare starter that

features the sesame seed at its best.


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SESAME, SPINACH, & ARTICHOKE DIP

1 bunch of fresh spinach. 1 14.75-oz. (396 g) jar or can water-packed artichoke hearts, drained.

2 sprigs fresh mint leaves only. 1/4 C. (60 ml) tahini, (sesame seed paste). Juice of 1/2 lime. 1/2 t. ground cumin. 3/4 t. salt. 1 T. nutritional yeast. 1 t. toasted sesame seeds. Dash or two of paprika.

1. Remove stems from spinach, wash thoroughly, and spin dry in a salad spinner. Put spinach

leaves into the food processor with the steel blade, and pulse chop until finely chopped.

2. Add artichoke hearts, mint leaves, tahini, lime juice, cumin, salt, and nutritional yeast, and

process to an almost smooth puree.

3. Transfer to a serving bowl and sprinkle with toasted sesame seeds and a dash of paprika.

Serve with toasted pita wedges. Makes 1 3/4 cups.

HOMEMADE FALAFEL

Here is an original adaptation of a well-traveled Middle Eastern dish. Falafel is traditionally deep

fried, but in this recipe we present a low-fat baked version. Falafel makes a tasty lunch treat

served with a variety of cooked, marinated salads or an excellent filling in a pita sandwich. The

familiar accompaniment of Tahini Sauce follows.

1 C. (240 ml) medium grade bulghur wheat*. 1 C. (240 ml) cooked garbanzo beans, well drained. 3 slices whole wheat bread, soaked in water and squeezed dry. 3 cloves garlic, crushed. 3 T. fresh parsley, minced. 1 t. baking powder.


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1 1/2 t. ground cumin. 1/2 t. ground coriander. 1/2 t. paprika. 1/4 t. cayenne pepper. 1 1/4 t. salt. Freshly ground black pepper.

1. Soak bulghur in warm water to cover by 1 1/2" (3.5 cm) for 1 hour. Drain off excess water.

2. Preheat oven to 400 F. (Gas Mark 6). Put all ingredients into a food processor including the

soaked bulghur wheat. Process until everything is well combined. If mixture seems too dry

and will not process well, add 1 to 3 T. water. Adjust seasonings to taste.

3. Lightly oil 2 baking sheets with canola oil. Drop falafel mixture from a teaspoon onto bakingsheets. Flatten slightly with a fork for more even baking.

4. Bake 10 minutes. Turn the falafel over with a spatula and bake for 10 to 12 minutes longer.

Makes 45 to 50 small falafel cakes.

5. *Bulghur wheat is available in natural food stores and Middle Eastern grocery stores.

NOTE: For a pita sandwich, use 1 whole wheat pita per person. Slice open one edge and fill with

falafel, chopped tomatoes, chopped cucumbers, shredded lettuce, and Tahini Falafel Sauce.

Additional fillings can include roasted vegetables, marinated mushrooms, and marinated

artichoke hearts.

TAHINI FALAFEL SAUCE

Tahini Sauce makes a tasty topping over the falafel or a sauce to moisten the falafel in a pita

sandwich.

1 C. (240 ml) sesame seed paste (tahini)*. 1/2 C. (120 ml) + 1 T. lemon juice. 3 4 cloves garlic, finely minced. 1/4 t. ground cumin. 1 to 1 1/2 t. salt** . 3/4 C. (180 ml) to 1 1/4 C. (300 ml) water** .


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Combine all ingredients in a medium-sized bowl. Using a whisk, beat briskly into a smooth

sauce. This takes about 1 to 2 full minutes of beating.

This sauce can be served at room temperature or chilled. Refrigerate leftovers. Keeps well for 5

to 7 days. Makes 1 1/2 cups (360 ml).

*Sesame seed paste (tahini) is available in Middle Eastern groceries. **3/4 C. (180 ml) water makes a very thick sauceuse 1 t. salt 1 C. (240 ml) water makes a medium thick sauceuse 1 1/4 t. salt

1 1/2 C. (360 ml) water makes a very thin sauceuse 1 1/2 t. salt

sesame seed uses and benifit ref

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