Sesame Seed; Sesame Oil

Sesame is a bush (Sesamum indicum) that is native to the Subcontinent. Its seeds have long been an important food source; remnants of cooked sesame have been found in archaeological sites of the Harappan civilization. The plant is prized for its seeds, which may be used as an ingredient in cooked dishes or as a topping for breads, or pressed for oil. The common name for sesame seed in Sanskrit-based languages such as Hindi is til or tila; in Tamil, it is known as gingelly. The sesame seeds used in the Subcontinent have a golden hull (black sesame is sometimes used in Japanese cooking). Hulled sesame seeds are pale, nearly white in color. Because of their high oil content, sesame seeds must be stored in the refrigerator or freezer. Always taste before using in cooking, to make sure they are fresh. If the seeds taste bitter, the oils have gone rancid and they should be discarded. Sesame oil is produced by grinding and pressing raw sesame seeds. The oil is widely used for cooking in the Subcontinent. It is clear and colorless, and it has a good nutritional profile. It keeps well and is stable at high temperatures, so it can be used for panfrying and deep-frying. The raw sesame oil used in the Subcontinent, and called for in recipes in this book, is not to be confused with the roasted sesame oil, pale brown in color and with a nutty toasted flavor, that is used in Japanese and Chinese dishes. Raw sesame oil is available in South Asian groceries; it is also used in French cooking, and sesame oil from France can often be found in grocery stores and health food stores.