Gastronomy :

Open sesame !

Sesame oil reveals a flavor and aroma unlike any other oil. All around the Mediterranean as well as in Middle East, it has been an essential ingredient in pastries. In the Orient, one uses the oil as seasoning for meat or vegetable dishes. Often mixed with rice vinegar or soy sauce, it can also be used to make a delicious vinaigrette dressing which goes marvelously with salads, raw vegetables, and lukewarm vegetables.

Botany :

Sesame, Sesamum indicum, belongs to the Pedaliaceae family. It is an annual herbaceous plant of tropical and subtropical climates with a single stem measuring up to 1.5 meters. It is of Indian origin, and has been introduced recently to Europe. It is principally cultivated in India, China, Central America and the Persian Gulf.

The fruit is a capsule, containing about sixty very small oleaginous seeds. They are oval, elongated and flattened, of a black, red or white color.

Sesame seeds can be used directly, or used in the form of a paste (tahini). The oil issued from sesame is very fluid, light yellow, odorless, with a subtle flavor of toasted hazelnut.

Nutritional Value  :

Thanks to its wealth of oleic and linoleic acids, sesame oil is known to ward off all sorts of maladies : it contains two anitoxidants which reduce the absorption of cholesterol and helps the liver neutralize its production.

Additionally, it contains lecithin, an essential nutrient for the nervous system, the brain and the endocrine system, which makes it a remedy for memory and intellect problems.

COULOR : light brown ambered/cognac

AROMAS : Strongly toasted, sesame is clearly identified

FLAVORS : Moderately viscous, very aomatic but rather simple (very sesame) ; good bonne tenue ; moderate duration

CONCLUSION / HARMONY : A simple oil, expressive and frank accompanying salads, raw vegetable, or pasta a l'aubergine