FabulousFusionFood's Spice Guide for Sesame Seeds Home Page

Welcome to the summary page for FabulousFusionFood's Spice guide to Sesame Seeds along with all the Sesame Seeds containing recipes presented on this site, with 120 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Sesame seeds (also known as Gingelly and Benneseed) are the seeds of the sesame plant Sesamum indicum, and being the plant's seeds they are classed as a spice. Indeed, they are the oldest spice known from written human records and figure in an Assyrian myth circa 3000 BCE. It is an annual flowering plant in the genus Pedaliaceae (sesame) family growing to just short of 1m tall. The flowers are white to purple, tubular, 3-5 cm long, with a four-lobed mouth. The true native region of this plant is not known, as it was widely naturalized during ancient times; however, it's closest relatives occur in Africa. The name 'sesame' ultimately derives from the Assyrian (Akkadian) shamash-shammū (which is a compound of a compound of šamnu [𒉌] 'fat, oil' and šammum [𒌑] 'plant') by way of Greek sesamon [σήσαμον] (Mycenaean Greek sasaman [𐀭𐀭𐀔]) which gives us the Latin sesamum. The archaic English name gingelly derives from the Arabic al-juljulan [الجلجلان] 'sesame'. The other extant name, benneseed (or benne) derives from the West African, Wolof, name for sesame seeds, bene. This being the commonest name for this spice in African English.
Sesame seeds can range in colour from off-white through brown to black. The seeds have a nutty flavour and are distinctly oily when chewed. The nutty taste is significantly increased by toasting (which is why sesame seeds are often used as toppings for breads and cakes). Interestingly, the aroma profile of sesame seeds depend on the toasting procedure. The chemicals, pyrazines tend to dominate the flavour on mild toasting conditions (160°C), whilst toasting at higher temperatures (200°C) leads to increased formation of furane compounds.
Sesame plants are primarily cultivated for their oil-rich seeds which have a rich nutty flavour. These are commonly added to breads and can also be made into the paste, tahini which is a main component of humus. In India, sections of the Middle East and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted. Indeed, sesame oil was the preferred cooking medium in India before the advent of groundnut oil. Sesame flavour (through oil and seeds [roasted and plain]) is also very popular in Korean cuisine, used to marinate meat and vegetables. The leaves of the sesame plant are also used in Korean cuisine as a type of wrap, eaten with meat and other vegetables (however, it should be noted that Korean recipes referring to 'wild sesame' actually mean the herb, perilla). Sesame seeds are also sprinkled onto some sushi style foods. East Asian cuisines, like Chinese cuisine uses sesame seeds and oil in some dishes, such as the dim sum dish, sesame seed balls. In Japanese cookery tempura chefs blend sesame and cottonseed oil for deep frying.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Sesame seeds (also known as Gingelly and Benneseed) are the seeds of the sesame plant Sesamum indicum, and being the plant's seeds they are classed as a spice. Indeed, they are the oldest spice known from written human records and figure in an Assyrian myth circa 3000 BCE. It is an annual flowering plant in the genus Pedaliaceae (sesame) family growing to just short of 1m tall. The flowers are white to purple, tubular, 3-5 cm long, with a four-lobed mouth. The true native region of this plant is not known, as it was widely naturalized during ancient times; however, it's closest relatives occur in Africa. The name 'sesame' ultimately derives from the Assyrian (Akkadian) shamash-shammū (which is a compound of a compound of šamnu [𒉌] 'fat, oil' and šammum [𒌑] 'plant') by way of Greek sesamon [σήσαμον] (Mycenaean Greek sasaman [𐀭𐀭𐀔]) which gives us the Latin sesamum. The archaic English name gingelly derives from the Arabic al-juljulan [الجلجلان] 'sesame'. The other extant name, benneseed (or benne) derives from the West African, Wolof, name for sesame seeds, bene. This being the commonest name for this spice in African English.
Sesame seeds can range in colour from off-white through brown to black. The seeds have a nutty flavour and are distinctly oily when chewed. The nutty taste is significantly increased by toasting (which is why sesame seeds are often used as toppings for breads and cakes). Interestingly, the aroma profile of sesame seeds depend on the toasting procedure. The chemicals, pyrazines tend to dominate the flavour on mild toasting conditions (160°C), whilst toasting at higher temperatures (200°C) leads to increased formation of furane compounds.
Sesame plants are primarily cultivated for their oil-rich seeds which have a rich nutty flavour. These are commonly added to breads and can also be made into the paste, tahini which is a main component of humus. In India, sections of the Middle East and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted. Indeed, sesame oil was the preferred cooking medium in India before the advent of groundnut oil. Sesame flavour (through oil and seeds [roasted and plain]) is also very popular in Korean cuisine, used to marinate meat and vegetables. The leaves of the sesame plant are also used in Korean cuisine as a type of wrap, eaten with meat and other vegetables (however, it should be noted that Korean recipes referring to 'wild sesame' actually mean the herb, perilla). Sesame seeds are also sprinkled onto some sushi style foods. East Asian cuisines, like Chinese cuisine uses sesame seeds and oil in some dishes, such as the dim sum dish, sesame seed balls. In Japanese cookery tempura chefs blend sesame and cottonseed oil for deep frying.
The alphabetical list of all Sesame Seeds recipes on this site follows, (limited to 100 recipes per page). There are 120 recipes in total:
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Air Fryer Crisp Chicken Wings with Korean Barbecue Sauce Origin: Britain | Feuilles de Consoude Farcies (Stuffed Comfrey Leaves) Origin: France | Moroccan Shish Sesame Skewers Origin: Morocco |
Air Fryer Orange Chicken Origin: Fusion | Fukujinzuke (Japanese Red Pickled Vegetables) Origin: Japan | Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots) Origin: Japan |
Aliter Phoenicoptero (Flamingo, Another Way) Origin: Roman | Fuul (Broad Bean Paste) Origin: Sudan | Ndrovi ya Nazi (Banana with Coconut Milk) Origin: Comoros |
Alu ko Achhar (Potatoes with Split Peas) Origin: Nepal | Gastris (Nut Cake) Origin: Roman | Nori-nettle Gomasio Origin: Britain |
Assegas n Tajin s Ifrawen (Camel tagine with dried apricots) Origin: Western Sahara | Ginger Chicken with Toasted Sesame Seeds Origin: China | Nutty Rice Burgers Origin: Britain |
Bang-Bang-Chicken (Bang Bang Chicken) Origin: Fusion | Ginger Prawns with Oyster Mushrooms Origin: China | Oat and Currant Biscuits Origin: Britain |
Bara Brown Sylfaenol (Basic Brown Bread) Origin: Welsh | Ginger Soy Fish en Papillote Origin: Fusion | Ochazuke (Japanese Green Tea Rice) Origin: Japan |
Bara Ceirch Lafwr Sych (Dried Laver Oatcakes) Origin: Welsh | Goda Masala Origin: India | Okra with Seaweed Paste Origin: Fusion |
Bara Gwenith a Cheirch Sylfaenol (Basic Wheat and Oat Bread) Origin: Welsh | Goda Masala Origin: India | Pè Thee Thoke (String Bean Salad) Origin: Myanmar |
Bara Gwyn Sylfaenol (Welsh Basic White Bread) Origin: Welsh | Good Luck Chilli Biscuits Origin: Fusion | Pastai Nadolig Eidion a Chlementin (Christmas Beef and Clementine Pie) Origin: Welsh |
Basico (Sudanese Sesame Seeds, Greens and Smoked Meat) Origin: South Sudan | Grilled Orange Roughy Origin: New Zealand | Peshwari Naan Origin: India |
Basyniai (Walnut and Fig Cakes) Origin: Roman | Gutti Vankaya (Stuffed Brinjal Curry) Origin: India | Pistachio Dukkah Origin: Australia |
Beef Noodles with Oyster Sauce Origin: China | Halvah Origin: Jewish | Poppy Seed Cheese Straws Origin: Britain |
Beignets aux Pommes (Apple Fritters) Origin: Togo | Harissa Lamb Noodles Origin: Fusion | Pork Sparerib Soup Origin: Fusion |
Benne-seed Wafers Origin: West Africa | Hot Sesame Beef Origin: China | Pumpkin Hummus Origin: American |
Bergamot and Cheese Tuiles Origin: Britain | Iflaghun Origin: Syria | Pumpkin with Nilgiri Sauce Origin: India |
Bergamot, Basil and Almond Pesto Origin: Fusion | Itrion (Sesame Biscuits) Origin: Roman | Quesadilla Hondureña (Honduran Quesadilla Cake) Origin: Honduras |
Best Ever Barbecued Burgers Origin: British | Jamaican Mutton and Lime Leaf Origin: Jamaica | Rangeenak (Persian Date Dessert) Origin: Iran |
Best Ever Barbecued Tex-Mex Burgers Origin: Fusion | Johl Momo Origin: Nepal | Red Chicken Mole Origin: Mexico |
Boo with Okra Origin: Uganda | Kaak Malih (Yeasted Almond Biscuits) Origin: Libya | Sacha Sauce Origin: Taiwan |
Bosh (Beans and Bread) Origin: Sudan | Kadee Origin: Middle East | Salad with Asparagus, Samphire and Sea-blite Origin: Britain |
Bottle Masala Origin: India | Kazakh Halvah Origin: Kazakhstan | Sauce Légume Origin: Benin |
Brown Shrimp Soup with Crisp Sesame Croûtons Origin: British | Kohlapuri Chicken (Maharashtra Chicken Curry) Origin: India | Sauce Moundourou (Moundourou Leaf Sauce) Origin: Chad |
Bullet Naan Origin: USA | Koulourakia (Greek Easter Biscuits) Origin: Greece | Sea Spaghetti with Garlic and Butter Origin: Ireland |
Burmese grilled chicken with sticky and crispy rice Origin: Myanmar | Lambropsomo (Greek Easter Bread) Origin: Greece | Seaweed Wolfberry Cupcakes Origin: Britain |
Cheese and Sesame Balls Origin: Roman | Lebanese-style Braaied Fruit Salad Origin: South Africa | Sesame and Nettle Gomisho Origin: Britain |
Chicken Tagine with Honey and Apricots Origin: Morocco | Magrood (Libyan Date Biscuits) Origin: Libya | Sesame Chicken Brochettes Origin: Britain |
Chu Hou Paste Origin: Hong Kong | Maharashtrian Masala Bhat (Spicy Maharashtrian Rice) Origin: India | Sesame Orange Duckling Origin: British |
Chuoereg (Armenian Easter Bread) Origin: Armenia | Mallow Cheese with Seaweed Paste Origin: Fusion | Sesame Pork Stir-fry Origin: Australia |
Crispy Miso Mackerel and Chinese-style Noodles Origin: Fusion | Microwave Sesame Wholemeal Rolls Origin: Britain | Sesame Seed Dry-roasted Sprinkles Origin: Middle East |
Dan Dan Noodles Origin: Fusion | Miyeok Julgi Bokkeum (Korean Kelp Stem Accompaniment) Origin: Korea | Shalgham Korma (Turnip Curry) Origin: India |
Deep Fried Sweet Potato Balls Origin: India | Mkate wa Ufuta (Zanzibar Sesame Bread) Origin: Tanzania | Sichuan Beef Stir-fry Origin: China |
Dhansak Masala Origin: India | Mkatra Foutra (Comoran Yeasted Bread) Origin: Comoros | |
Dukkah Origin: Egypt | Momo Achar Origin: Nepal |
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