Sesame originated in India and is one of the oldest spices known. It has a nutty sweet aroma with rich, milk-like buttery taste. After roasting, the white seeds become golden colored and acquire a delicate almond like flavor. Black sesame has a stronger, earthier and nuttier taste.

Main chemical content:
Fixed Oil content – 45 – 65% (highest oil content of any seed)
It has antioxidant properties due to sesamol

Produced:
Gujarat, Rajasthan, UP & MP – winter crop
Andhra Pradesh & Gujarat – Summer crop

Harvest:
October – November (Winter crop)
May – June (Summer crop)

Uses:
White sesame seeds are used whole to add texture to bread and rolls, biscuits, crackers, pastries, cooking oils, salad dressings and margarine. Untoasted white sesame seeds are ground to make a paste called tahini (sesame butter). Tahini is also used as a spread for pita breads, a dip for vegetables, fruits and sauce in cooking. Black sesame seeds are popular in Japanese and Chinese cooking.

Qualities:
1. Natural White Sesame
Natural white sesame – 95 / 5 (Mainly used for grounding
Natural white sesame – 99 / 1 / 1
Natural white sesame – 99 / 1 / 99.90 (Machine clean)
Natural white sesame – 99 / 1 / 99.95 (Sortexed)

2. Hulled Sesame
Hulled sesame sortexed – 99.95% purity
Hulled sesame semi premium – 99.97% purity
Hulled sesame premium – 99.98% purity

3. Black Sesame
Black sesame sortexed 99 / 1 / 99.95
Jet Black sortexed 99 / 1 / 99.95

Packing Available: Paper/Jute/PP/HDPE Bags