Sesame

Sesame, from the Sesamum indicu plant, cultivated in tropical regions around the globe for the production of seeds used for food purposes, is known for its high content of minerals, proteins and carbohydrates which are useful for the prevention of osteoporosis and cardiovascular diseases. In 2013, mainly thanks to India and China, the global harvest of sesame seeds reached 4.2 million tons. Sesame seeds are eaten whole or hulled, dried or toasted but they also constitute an excellent raw material for the extraction of edible oil; the residue from pressing is called sesame flour. For the Indian and African population, sesame is a food of primary importance and the oil obtained from it is the equivalent of our extra virgin olive oil. Refined sesame oil is light yellow in color, odorless and with a characteristic, pleasant flavor. Currently, there is an increase in the consumption of sesame seeds and derivatives also in the West, above all thanks to their nutritional properties.