Sesame is developed principally for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and central point East. The small sesame seed is used whole in cooking for its rich nutty flavor, and also yields sesame oil. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks.
Botanical Name: Sesamum indicum
Family Name: Pedaliaceae