What is sesame?
Sesame is the seed of Sesamum indicum (Pedaliaceae), one of the oldest oilseed crops known; the ancient Egyptians grew it, and in Babylon and Assyria it was the principal source of oil. The part used is the small flat ripe seed, either in its natural coat or hulled. It is called simsim in Egypt, Iraq, the Levant and the Gulf; hulled seed is simsim maqshour in the Levant; and its most famous product is tahini in Egypt and the Levant and rashi in Iraq. Sesame is on every Arab table: in tahini, halva and Egyptian simsimiya brittle, on Iraqi samoon, in Levantine za'atar and ka'ak, and in Omani halwa and Gulf breads.
Types, varieties and origins
Sesame is classified by colour (white, brown, black, mixed), hulling (natural or hulled) and processing (raw or roasted). Main origins are Sudan (Gedaref), Ethiopia (Humera), India (Gujarat), Nigeria, Tanzania and Myanmar, while Egypt grows good quantities in Fayoum, Minya, Sohag and Assiut.
White sesame seeds
Pale cream seeds, natural or hulled, are the basis of the tahini and halva industry and of bread toppings. The finest for tahini are Ethiopian Humera and Sudanese white for high oil and sweet flavour, Indian hulled seed for bright whiteness on ka'ak, and Egyptian white is fresh, balanced and suits both.
Black sesame seeds
Thick-coated black seeds, stronger in flavour with slight bitterness, mainly from China, Myanmar and India, used in Asian cooking, in the Arab herbal trade for black sesame oil and tonic mixes, and sprinkled on bread for contrast.
Roasted sesame seeds
White sesame roasted in hot air until golden, ready for dukkah, salads and sweets without home toasting, with a rich nutty flavour.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| White | Sudan, Ethiopia, India, Egypt | Creamy, soft sweet flavour, 50–55 % oil | Tahini, halva, topping ka'ak |
| Black | China, Myanmar, India | Thick coat, strong flavour, slight bitterness | Herbal trade, black oil, Asian garnish |
| Roasted | Roasted in Mansoura | Golden, nutty, ready to use | Dukkah, salads, sweets, direct sprinkling |
Quality standards and grades
Sesame is both oilseed and spice, governed by the Codex standard for named vegetable oils (CXS 210) for its oil, the Egyptian Standard for sesame seed (EOS), the Indian Agmark grades ranking seed by purity and off-colour share, and ISO 948 (sampling), ISO 665 (moisture in oilseeds) and ISO 659 (oil content). Europe and the United States also require strict Salmonella and pesticide testing, with reinforced controls on sesame since 2020, and sesame must be declared as an allergen in many markets.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 6–8 % | Oilseeds turn rancid when damp |
| Fixed oil | 48–55 % | Typical; higher in Ethiopian and Sudanese seed |
| Protein | 18–25 % | Typical |
| Purity | ≥ 99 % | Export grade |
| Free fatty acids (as oleic) | ≤ 2 % | Freshness marker |
| Off-colour or mixed seed in white | ≤ 1–2 % | Grade indicator |
| Total ash | ≤ 6 % | Typical |
| 1,000-seed weight | 2.5–3.5 g | Plumpness indicator |
By the senses: good sesame is uniform, plump and glossy, smells lightly sweet when rubbed and tastes nutty without bitterness; shrivelled dull seed is old, a rancid smell or bitter taste means oxidised oil, and grit at the bottom of the bag shows poor cleaning.
Whole, hulled and roasted
Hulling removes the oxalate- and fibre-rich coat, giving smooth white tahini without bitterness, while natural sesame is richer in calcium but makes darker, stronger tahini. Roasting creates the flavour: light for pale Levantine tahini, deeper for dark Egyptian and Iraqi tahini, high for dukkah and sweets. At home, toast in a dry pan over low heat, stirring for 3–5 minutes until golden and just popping. Ground sesame turns rancid fast, so tahini is made in dedicated mills and kept sealed.
Culinary uses
- Egypt: tahini, halva, simsimiya, qors tabouna, ka'ak, fino bread and basbousa, and Upper Egyptian dukkah with coriander and chickpeas.
- Iraq: rashi with date syrup at breakfast, on samoon, tannour bread and kleicha, and in Mosul sweets.
- Levant: Aleppo and Nablus za'atar, Jerusalem ka'ak and sesame ka'ak, tahini for hummus and mutabbal, pistachio halva and musabbaha.
- Gulf: Omani halwa, regag and jebab breads, some fish spice mixes, and tahini in Bahraini fatta.
Dosage: 100–150 g per kilogram of dough for topping and kneading in, and two tablespoons roasted per kilogram of salad or dukkah. It pairs with honey, date syrup, dates, lemon, garlic, thyme, pistachios and chickpeas.
Storage and shelf life
Keep raw sesame airtight in a cool dark place for 12 months, or refrigerated or frozen for up to two years; use roasted sesame within 3–6 months, as roasting exposes the oil to oxidation. Keep tahini away from heat and stir before use.
Traditional and health benefits
Sesame is rich in calcium, iron, magnesium, zinc, protein and vitamin E, with the antioxidant lignans sesamin and sesamol. Arab folk medicine eats it with honey for energy and for new mothers, massages joints and hair with its oil, and gives a decoction for coughs; research studies its effect on cholesterol and inflammation. Anyone with sesame allergy must avoid it.
The Sheikh Al-Attareen range
- White Sesame Seeds
- Black Sesame Seeds
- Roasted Sesame Seeds
We buy white sesame from Sudan and Ethiopia and from growers in Fayoum and Upper Egypt, and black sesame from approved suppliers. Every lot is tested in our Mansoura warehouses for moisture, purity, free fatty acids and foreign matter before cleaning and packing, and roasted sesame is toasted in small batches for freshness. Available at our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs) and through our online store.
FAQ
What is the difference between white and hulled sesame?
White is the colour, hulled is the processing; hulled sesame is bright white because the coat is removed, while natural white sesame is duller and richer in calcium.
Which sesame should I choose to make tahini at home?
Ethiopian or Sudanese hulled white gives the smoothest and sweetest tahini; toast it lightly and grind with a little oil.
Is black sesame healthier than white?
Black sesame with its coat is slightly richer in calcium and antioxidants, but the difference is small, so choose by flavour and use.
Why does sesame turn bitter after a while?
Bitterness signals rancid oil from heat, light or long storage, especially in roasted seed; keep it refrigerated and buy small quantities.