Sesame seeds
Sesame seeds are a spice that grows on the sesame plant. The sesame plant has an extensive root system that allows it to easily find water. This makes the plant drought-resistant and allows it to thrive in subtropical regions worldwide. The plant originated in the Central African savanna, but it now also grows in South America, Central America, and parts of Asia. Herbs and spices sourced from these regions are of the highest quality. That's why Verstegen's sesame comes from both India and Mexico.
Characteristics of sesame seeds
Sesame seeds grow on a plant whose flowers are blue, purple, or white. They resemble thimbles. The herbaceous plant grows to a height of 0.6 to 1.2 meters. The sesame seeds are small, 2-3 mm long, oval, and flat, and grow in small pods.
The harvest
When the pods are ripe and dry, they burst open on their own. The seeds are only harvested when the sesame husks have turned brownish-black. The seeds can be light brown to blackish-brown, varying from plant to plant. Black sesame seeds also exist. However, the flavor is almost identical. Sesame has a mild, nutty aroma and flavor that is even more pronounced when the seeds are heated and/or roasted. The darker the sesame seed, the more nutty aromas it contains.
Sesame seeds in the kitchen
In these countries of origin, sesame seeds are often eaten roasted, just like peanuts. The spice is often used to refine bread and pastries and to flavor dishes. Because roasted sesame seeds have a strong flavor, they are often used this way in dishes.
Toasted sesame seeds are a key ingredient in many oriental sweets, such as the well-known Turkish halva. In Japan, gomasio, a spice made from toasted sesame seeds and sea salt, is very popular. Sesame oil is an important cooking oil in Chinese and Japanese cuisine. Sesame is recommended with eggplant, zucchini, fish, green vegetables, honey, lemon, noodles, rice, legumes, and salads.
