Black sesame contains plenty of protein and important amino acids that are good for the process of growth and regeneration of the body.
The high content of calcium and manganese keeps cartilages, bones and teeth healthy.
High fiber content improves digestion and creates a favorable environment for the natural intestinal flora.
Newest studies have shown that black sesame improves the oxygen saturation of the brain and slows down the aging process of nerve cells and prevents the development of Alzheimer’s disease.
Regular consumption of black sesame seeds helps improving the concentration of attention and mental abilities.
The seeds are largely used in the manufacture of margarine in Europe.
The seeds are used in many traditional south-Indian sweet delicacies, often mixed with roasted peanuts, almonds.
Roasted and crushed seeds are often added in salads, desserts, particularly sundaes and other cream based preparations.
Gomashio is a Japan’s specialty, which uses ground sesame seeds.
Sesame oil obtained from the seeds is one of the most popular cooking oil in Malaysia, Indonesia and southern states of rural India.
Black Sesame
Sesame seeds have a delicate nutty flavor. Their flavor indeed becomes more pronounced once they are gently roasted under low flame heat for a few minutes.
Sesame seeds are used liberally in cooking. The seeds ground with olive or any other vegetable oils to prepare semi-solid, flavorful paste are then added to different cuisine.
Dry, roasted sesame seeds and vegetable oil are ground into a thin light brown color paste known as tahini. Tahini is one of the main ingredients in famous middle-eastern dish, hummus.
Dry fried seeds are sprinkled over toasts, biscuits, breads,cakes, salads, stir fries, etc.
