Sesame
Sesamum indicum L.
Sesame (Sesamum indicum) is an annual herb whose tiny seeds are rich in oil; the seeds are roasted for eating, pressed into cooking oil and used in sweets, while black sesame is valued as a tonic and in traditional medicine.
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Sesame seedsOverview
Sesame is an annual herb 0.5–2 m tall with a square, finely hairy stem; leaves are opposite below and alternate above, lance-shaped to lobed. Tubular flowers are white, pink or pale purple; the elongated capsule holds many tiny flat seeds that may be white, yellow, brown or black. The seeds have a hard coat and ripen toward the top of the plant.
Sesame originated in Africa and India and is one of the oldest oil crops; in Vietnam it is grown mainly in the central region and lowlands. Roasted seeds top cakes and sweets and make sesame salt; sesame (gingelly) oil is pressed for cooking; black sesame is considered a kidney-and-blood tonic in traditional medicine, often used in porridge and nut milks.
Distribution & origin
Share of recorded occurrences by region- India25%
- Africa30%
- Vietnam10%
- Others35%
Chemical composition
Relative content in agarwood resin- Sesame oilRich in unsaturated fats45%
- SesaminAntioxidant30%
- CalciumMineral25%
Uses
- Roasted seeds for cakes, sweets and candy
- Pressed into sesame oil for cooking
- Black sesame as a tonic in traditional medicine
Properties
- Taste
- Nutty, aromatic, oily
- Value
- Rich in oil, calcium, vitamin E
Habitat & conservation
Tropical to subtropical, drought-tolerant; well-drained soil.
Conservation
Widely cultivated in the tropics and subtropics; not threatened.
References
- 1Kew Science – Plants of the World Online: Sesamum indicum — Kew (Plants of the World Online), 2026
- 2Wikipedia – Sesame — Wikipedia, 2026