Sesame seed (Sesamum Indicum L.), also known as benniseed, gingelly, simsim, and til, is a variable annual herb, one of the oldest cultivated African seed crops. It spread early through West Asia to India, China, Japan and most recently in areas of Latin America. The seeds are small, smooth, white, red and black. It has the typical nutty, slightly sweet flavor. Sesame is regarded as a food of high value throughout Asia since ancient times.

Top quality markets such as the Japanese requires purity of color, admixtures free and high density. Cooking oil can be extracted from sesame seeds, and this is their main use, especially in Asia. It has the finest flavor and a high boiling point. In North America and Europe, raw sesame seeds are generally used in bakeries for toppings on hamburger buns, bagels, bread sticks, and other baked goods.

White Sesame seeds are extremely rich in calcium, even more than milk or cheese. The red variety is exceptionally rich in iron. The black variety yields the best oil quality and best suited for medicinal purposes as it softens the skin, nourishing tonic, emmenagogue that stimulates menstruation, demulcent or soothing, laxative, diuretic and fattening.
The contents of oil, protein and carbonhydrates are very well balanced. It is also rich in such nutrition elements as Linoleic Acid, E Vitamin and Lignan. The latter, reduces cholesterol and is effective against ageing of human body due to the presence of Niacin.

The value of sesame seeds depends on purity and oil content. Moisture content and free fatty acid content are also important in assessing value. After harvesting, storing Sesame must be performed at 18 C and 50% RH. Otherwise, heat can render the oil in the seeds rancid.

It takes only 19 weeks from sowing to harvesting for our sesame to be ready for transport to cleaning and packing facilities.

It is expected that, due to constant increase in fast an convenience foods on one side and the health concern on the other, the consumption of Sesame Seed will continue to grow. The general expectation lies at an annual growth of between 2% and 4%, which would be similar to the growth observed over the last two decades.

Quality Analysis:
Oil Content: >52%; Purity: 99.9%; Humidity: 4-5%; Acidity: <1%

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