For a long time, sesame was for many the seed on top of hamburger bread, but this superstitious it is not just a decoration. Quite the opposite.
Although it is one of the oldest plants cultivated by man, sesame has an uncertain origin, but it is believed to have arisen between Asia and Africa.
With small seeds, with a flat oval shape, their color can vary between white, yellowish, black and red. Sesame adds a pleasant nutty flavor and a slight crispness to various Asian dishes. Asia, moreover, has a love affair with sesame, using almost everything the plant offers, from its seed, through its oil, to its leaf, known as Perilla (if you get the chance please give it a try. It’s wonderful). Sesame is also the main ingredient in Tahini, a paste widely used in Mediterranean cuisine.
It is an excellent source of protein, rich in good fats and with a high concentration of fibers. Sesame also has a large amount of calcium, being a great complement for vegans and vegetarians.
HOW TO USE
Sesame has come to the taste of chefs and confectioners, who are not restricting its use to Asian cuisine only. Confectioners, by the way, have been raising their status, from simple garnish to chocolates, the main star of recipes, such as macarons, ice cream, cookies and cakes.
Try using it in your next cookie, bread and muffin recipe. It can also be sprinkled on leaves, vegetables, meats and added to sauces.
Matcha and sesame mousse cake – Huffington Post / cover photo: Casa Camponesa
HOW TO STORE
Shelled sesame generally takes a long time to spoil. In any case, it is best to keep it in an airtight container, in a dry place, protected from light.
Peeled sesame is prone to rancid faster, so it should be kept in the refrigerator or freezer.
WHERE TO FIND
It can be easily found in any supermarket, in the Asian food section.
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