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Published 2007
A seed of ancient cultivation, sesame (Sesamum orientale or S. indicum) is an important part of Indian cuisine—though less so for Parsis, where its use seems limited to sweets, for instance a chewy candy made with jaggery. I have all three colors on hand, the black, the brown, and the white, but use them mostly in other cuisines.
© 2007 All rights reserved. Published by University of California Press.