Sesame Seeds are obtained from the plant Sesamun indicum belonging to the botanical family Pedaliaceae,
were, in ancient times, among the first seasonings and among the first seeds to be used to obtain oil or fermented to obtain a strong alcoholic beverage.
A tomb painting from Ancient Egypt depicts a baker adding sesame seeds to bread dough. They arrived in Europe with the Phoenician merchants and through the Roman invasions. In the United States they arrived towards the end of the 17th century. The world's largest producers are China and Mexico. Used in the Middle East for the preparation of sweets, such as tahin and halvah. Used in cosmetics for creams, oils for the skin, hair and sun creams. They are often found in: soybean burgers, crackers, cakes, sauces, biscuits.
Common name: Sesame seeds
Parent plant: Sesamum indicum L.
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Lamiales
Family: Pedaliaceae
Genus: Sesamum
Species: Sesamum indicum L.
Cultivation and growth conditions
Climate:
Sesame is a typical tropical and subtropical crop.
It requires high temperatures and a warm, dry climate during ripening.
It does not tolerate frost and grows poorly below about 15 °C.
It is highly drought-tolerant thanks to its deep root system, making it suitable for arid regions.
Sun exposure:
Sesame requires full sun. Direct light:
Soil:
Sesame grows best in soils that are:
It is very sensitive to waterlogging, which favors root diseases and reduces yield.
Irrigation:
Sesame has moderate water requirements.
Water is needed mainly in the early growth stages and during flowering.
Irrigation should be reduced during ripening to avoid premature capsule shattering.
The crop is generally quite tolerant to short drought periods.
Temperature:
Warm, dry days favor the formation of oil-rich seeds.
Fertilization:
Sesame is not very demanding but benefits from:
Phosphorus to improve root development and flowering,
Potassium for seed formation and oil accumulation,
Nitrogen in moderate amounts at the beginning of the cycle.
Organic amendments enhance soil structure and long-term fertility.
Crop care:
Regular hoeing in the early stages to control weeds.
The plant rarely requires heavy pesticide use, as it is relatively hardy.
Monitoring is advisable for root fungi in heavy or poorly drained soils.
Harvest:
Harvest takes place when:
capsules turn yellow-brown,
lower leaves begin to fall,
seeds reach their typical color and hardness.
Sesame capsules open easily (dehiscence), so harvesting must be done before full opening to avoid seed loss.
After harvesting, seeds are dried and cleaned to remove impurities.
Propagation:
Sesame is propagated by seed.
Sowing is carried out in late spring or early summer, when the soil is warm.
Seeds are sown about 1–2 cm deep.
Germination is rapid if soil temperature is suitable.
Caloric value (seeds, dry)
~565–600 kcal per 100 g (typical ≈ 573 kcal/100 g; varies with moisture/hulling).
Average composition (whole seeds, per 100 g)
Fats: ~48–52 g
Protein: ~18–20 g (good amino acid profile; lysine is limiting)
Carbohydrates: ~12–16 g
Fiber: ~11–12 g
Minerals: Ca (very high in whole seeds due to calcium oxalate in hulls), Mg, P, Fe, Zn, Cu, Se; B-vitamins (thiamine, niacin).
Phytochemistry: lignans (sesamin, sesamolin → sesamol via toasting/hydrolysis), phytosterols, tocopherols.
Fatty acid profile (sesame oil, % of total fatty acids)
MUFA (MonoUnsaturated Fatty Acids – generally favorable): oleic (C18:1) ~35–45%
PUFA (PolyUnsaturated Fatty Acids – beneficial, to be balanced): linoleic (C18:2, Ω-6) ~40–48%
SFA (Saturated Fatty Acids – to moderate): palmitic/stearic ~12–15%
Antioxidant lignans (sesamin/sesamol) provide higher oxidative stability than expected for a PUFA-rich oil.
Sensory and technological properties
Aroma: nutty–toasty; black seeds present a more intense note. Light toasting amplifies aroma precursors (Maillard).
Functionality: structure and crunch in bakery/snacks; tahini adds body and natural emulsification in sauces/dips.
Oil: toasted grade is mainly a finishing oil; refined oil suits moderate-heat cooking.
Tahini (sesame paste)
From hulled seeds: milder flavor, light color; lower total Ca yet more bioavailable (less oxalate).
From whole seeds: more bitter/tannic, darker color; very high Ca but largely oxalate-bound → lower bioavailability.
Uses: hummus, sauces, halva, dressings; effective natural emulsifier (phospholipids/proteins).
Sesame oil (notes)
Virgin/untoasted: delicate aroma; smoke point ~175–190 °C (refined ~210–230 °C).
Toasted: intense aroma, smoke point ~170–180 °C → best for cold use or quick stir-frying.
Good relative stability due to sesamol/sesamin; still avoid prolonged deep-frying.
Food applications
Bakery/snacks: toppings (bread, breadsticks, bars), brittles, gomasio.
Culinary: tahini for hummus/sauces; seeds on salads, poke, wok dishes; toasted oil to season noodles, vegetables, meats.
Industry: inclusions, coatings, “nut & seed” spreads, plant-based alternatives.
Nutrition and health
Source of MUFA/PUFA (Ω-6 predominant), fiber, and minerals (Ca, Fe, Zn).
Lignans (sesamin/sesamolin → sesamol) show antioxidant potential; clinical signals on lipids and blood pressure are promising but variable.
Typical serving: ~15–30 g seeds (1–2 Tbsp) or ~10–20 g tahini.
Phytates/oxalates may reduce mineral bioavailability (notably Ca/Fe) — soaking/toasting/fermentation help.
Allergens and safety
Sesame is a “major” allergen (EU and, since 2023, the USA) with potential for severe IgE-mediated reactions (anaphylaxis).
Mandatory label declaration for seeds, tahini, and oils with residual proteins.
Cross-contact is common in facilities handling other nuts/seeds → HACCP controls required.
Whole seeds: watch for foreign matter (stones/sand) in poorly selected supply chains; prefer graded and specified lots.
Quality and specifications (typical topics)
Seed moisture ≤6–7%; low acidity/peroxides; absence of off-flavors.
Mycotoxins (e.g., aflatoxins) below legal limits; pesticides/heavy metals controlled.
Oil: low peroxide/anisidine values, compliant FA profile; sesamol as a toasting marker.
Storage and shelf life
Seeds: cool, dry, dark, airtight (seeds absorb odors). Refrigeration extends shelf life (high lipid content).
Tahini: close tightly; stir to reincorporate separated oil; avoid heat/light.
Oil: dark bottle, well-sealed cap; minimize air and light exposure (oxidation).
Troubleshooting
Rancid/paint-like odor: discard; improve barrier packaging and storage temperature.
Tahini oil separation: stir; optionally add a minimal dose of natural emulsifier (lecithin) if permitted.
Excess bitterness (whole toasted): lower time/temperature or blend with hulled-seed tahini.
Dry doughs in bakery: slightly increase hydration or use tahini as fat/emulsifying fraction.
Sustainability and supply chain
Cultivated in tropical/subtropical climates (India, Sudan, Nigeria, Myanmar, Tanzania, China, etc.), often by smallholders.
Seek traceable chains with soil/water stewardship, social safeguards, and controlled residue plans; organic lines available.
Conclusion
Sesame offers sensory versatility (seeds, tahini, oil), technological functionality (emulsification, structure), and a MUFA/PUFA lipid profile supported by antioxidant lignans. It nevertheless requires careful management of allergens, oxidation, and process variables (toasting/hulling) to maximize quality, safety, and nutritional value.
Mini-glossary of lipid acronyms (ITA + ENG)
MUFA = MonoUnsaturated Fatty Acids generally favorable for cardiometabolic profile (e.g., oleic acid).
PUFA = PolyUnsaturated Fatty Acids : include Ω-3/Ω-6; beneficial, but maintain a balanced Ω-6:Ω-3 ratio.
SFA = Saturated Fatty Acids : to moderate; overall impact depends on dietary context and what replaces them.
ALA/EPA/DHA (Ω-3) = Alpha-linolenic acid / Eicosapentaenoic acid / Docosahexaenoic acid (Ω-3): supportive for heart/brain health (stronger evidence for EPA/DHA).
TFA = Trans Fatty Acids : avoid; associated with increased cardiovascular risk.
MCT = Medium-Chain Triglycerides : rapidly absorbed; useful in specific contexts, but still count toward total calories.
In this study sesame oil shows anti-inflammatory and antioxidant effects with promising results in lowering high levels of cholesterol and inflammation, reducing the risk of atherosclerosis and delaying the onset of cardiovascular disease (1).
Allergies to this type of seed have increased in the last 10 years, especially in Canada, Israel and Japan.
Sesame studies
References_____________________________________________________________________
(1) Hsu E, Parthasarathy S. Cureus. Anti-inflammatory and Antioxidant Effects of Sesame Oil on Atherosclerosis: A Descriptive Literature Review. 2017 Jul 6;9(7):e1438. doi: 10.7759/cureus.1438. Review.
Abstract. Sesame oil (SO) is a supplement that has been known to have anti-inflammatory and antioxidant properties, which makes it effective for reducing atherosclerosis and the risk of cardiovascular disease. Due to the side effects of statins, the current recommended treatment for atherosclerosis and cardiovascular diseases, the idea of using dietary and nutritional supplementation has been explored. The benefits of a dietary health regime have piqued curiosity because many different cultures have reaped health benefits through the ingredients in their cooking with negligible side effects. The purpose of this literary review is to provide a broad overview of the potential benefits and risks of SO on the development of atherosclerosis and its direction toward human clinical use. Current in vivo and in vitro research has shed light on the effects of SO and its research has shown that SO can decrease low-density lipoprotein (LDL) levels while maintaining high-density lipoprotein (HDL) levels. Current limitations in recent studies include no standardized doses of SO given to subjects and unknown specific mechanisms of the different components of SO. Future studies should explore possible synergistic and adverse effects of SO when combined with current recommended pharmaceutical therapies and other adjunct treatments.
Wei P, Zhao F, Wang Z, Wang Q, Chai X, Hou G, Meng Q. Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications. Nutrients. 2022 Sep 30;14(19):4079. doi: 10.3390/nu14194079.
Abstract. Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.
Villa C, Costa J, Mafra I. Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Crit Rev Food Sci Nutr. 2024;64(14):4746-4762. doi: 10.1080/10408398.2022.2145263.
Abstract. Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food.
Sesame Seeds 
