How to grow sesame?

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Sesame is an ancient oilseed, first recorded as a crop in Babylon and Assyria over 4000 years ago. The crop has since spread from the Fertile Crescent of the Ancient Near East to be grown in many parts of the world on over 5 million acres.

Acreage in the U.S., primarily in Texas and southwestern states, has ranged from 10,000 to 20,000 acres in recent years. However, the U.S. imports considerably more sesame than we grow; it would take at least 100,000 acres of sesame in the U.S. just to meet domestic demand, and production on more acres could be exported. Thomas Jefferson recognized the potential of sesame when he grew it in test plots (he knew it by the name of beni or benne), but 200 years later we have done little to develop this crop in the U.S.

The seeds are unusually high in oil, around 50% of the seed weight, compared to 20% seed oil in soybeans. Sesame is a fairly high value food crop, being harvested both for whole seed used in baking, and for the cooking oil extracted from the seed. This warm season annual crop is primarily adapted to areas with long growing seasons and well drained soils. It is considered drought tolerant, but needs good soil moisture to get established. Sesame has been researched extensively in Missouri, and found to be well adapted to our growing conditions.

Production Guide

Plant Description

Sesame is a broadleaf plant that grows about 5 to 6 feet tall, with height dependent on the variety and growing conditions. Large, white, bell-shaped flowers, each about an inch long, appear from leaf axils on the lower stem, then gradually appear up the stem over a period of weeks as the stem keeps elongating. Depending on the variety, either one or three seed capsules will develop at each leaf axil. Seed capsules are 1 to 1 1/2 inches long, with 8 rows of seeds in each capsule. Some varieties are branched, while others are unbranched.

The light colored seeds are small and flat, with a point on one end. Seed size varies, but one report indicates that sesame has roughly 15,000 seeds per pound. Since the flowering occurs in an indeterminate fashion, seed capsules on the lower stem are ripening while the upper stem is still flowering. The lowest flowers on a stem may not develop into pods, but pods will generally begin 12 to 24 inches off the ground and continue to the top of the stem. Sesame is a long season crop, taking about 125 to 135 days from planting to maturity in Missouri. If planted in early June, leaf drop will usually occur in early October, and the stem will begin drying down. Plants stand upright reasonably well with sturdy stems, but strong winds can force the plant into a leaning position late in the season.


The primary market for sesame in the U.S. is use in a variety of baked goods and confections. The taste of sesame differs among varieties, and can be negatively affected by poor post-harvest processing and storage. Part of the attraction of sesame for baking is undoubtably its high fat (50% oil) and high protein content (up to 25% protein by weight).

Sesame oil carries a premium relative to other cooking oils and is considered more stable than most vegetable oils due to antioxidants in the oil. After the oil is extracted from the seed, the remaining meal is a high protein material suitable for feeding to livestock. Although at this time sesame oil is used almost exclusively for human food consumption, it has potential for a variety of industrial uses, as do most vegetable oils.

Markets and Economics

Sesame benefits from both a high price and a strong domestic market. Contract price is generally $0.20 to $0.22 per pound or more for conventionally grown sesame, with significantly higher prices for organic sesame. This high price, roughly double that of sunflowers or soybeans, is offset by the relatively low yields of sesame. Typical test plot yields in Missouri during 1992-1994 were 800 to 1000 pounds per acre, with maximum yields of 1200 pounds on small research plots. Thus, gross return for sesame will be in the ballpark of $200 per acre.

Production costs are modest, being equal to or less than soybeans or sorghum. Seed costs are similar to conventional crops. The cost savings from not using herbicides (none are labeled for sesame) is partially offset by extra tillage for weed control. Fertilizer costs are primarily for nitrogen, which can be met through organic sources. Harvest costs should be similar to other grains, but transportation to market will be an extra expense since delivery points are currently outside of Missouri.

Most of the farmers growing sesame under contract are working with the Sesaco Corporation, a private company based in Texas 1-800-527-1024 or Sesaco provides their own exclusive varieties (available only to contract producers), and does the processing and marketing of the seed and oil. Missouri producers could potentially market their sesame directly to food brokers or processors, but may have trouble obtaining good quality varieties to plant, since Sesaco Corporation is the only group actively developing and distributing seed in the U.S. at this time. Independent food brokers may be unwilling to contract for sesame in advance of planting; planting sesame without a contract in hand is a risky proposition. Producers interested in sesame are encouraged to work out their marketing in advance of planting the crop.

How to Grow Sesame

Sesame will perform best on fertile and well-drained soils, such as silt loams. It is adapted to sandy loam soils, provided there is adequate moisture during seedling establishment. It has been grown satisfactorily on silty clay loam soils, but soil crusting can be a problem in establishing sesame when clay content is higher. Sesame is not adapted to poorly drained soils, and will not tolerate water logged conditions. Soils close to a neutral pH of 7.0 are recommended. Sesame can fit well with other summer annuals in a crop rotation, but may be sensitive to some soil persistent herbicides. Sesame reportedly can provide some improvement in soil tilth or structure due to extensive rooting.

Variety Selection and Seed Sources

The only significant source of sesame varieties and seeds currently in the U.S. is the Sesaco Corporation (1-800-527-1024). Their plant breeder has developed several varieties. Every year or two they update the variety or varieties recommended to their contract producers. A few public varieties of sesame were released decades ago but are no longer available. Occasionally, specialty seed houses will have some sesame available in garden-sized packets, of unregistered varieties that are probably not good agronomic performers (for example, Seeds of Change, New Mexico, phone 888-762-7333, sells small packets of sesame by mail order).


Planting sesame is the most critical phase of its management. Successful establishment of sesame requires careful seedbed preparation and close attention to soil moisture. Sesame will not emerge from soils that are even slightly crusted and needs fairly warm soil temperatures of 70°F. or more. In Texas, growers are told to pre-irrigate their sandy loam soils to obtain “bright moisture” in the seed zone. Irrigating the crop up after planting is often unsuccessful because of the weakness of sesame seedlings in breaking through even a thin soil crust. It’s best to plant into moist soil.

Sesame must also be planted shallow, preferably 1/2″ deep, which makes getting into moisture difficult. Ridge till planting would probably be effective, since scraping off the ridge top with a ridge till planter would expose moist soil. In previous work with sesame in Missouri, the best results were obtained by preparing a seedbed, waiting for rain, then planting as soon as the soil is able to be worked. This final passage should leave a fine textured soil so that a consistent shallow planting depth can be obtained.

Planting close to June 1 is recommended in Missouri. Soil temperatures may be too cool earlier, and sesame planted after June 15 may not mature before frost. By planting around June 1, there is still time to replant if necessary. A planting rate of 2 to 3 pounds per acre is recommended. A precise rate is not critical, since sesame will self-thin and compensate for differences in plant population, similar to soybeans. In 30″ rows, anywhere from 6 to 18 seedlings per foot of row is usually appropriate. At maturity, a plant population of 4 to 8 plants per foot is a good target. Although row spacings of 15″ or less have shown some yield advantage over wide rows, planting in 30″ rows is recommended in Missouri to allow for row crop cultivation. In Texas, 36″ rows are typically used to allow a row crop header to be used for harvest. Since seeding rate is low, an insecticide box on a row crop planter could be used to meter out the seed.

Sesame was planted no-till following cover crops in one Missouri study. The system proved feasible, but more difficult than using tillage to prepare a fine seedbed. The advantage of planting after cover crops would be to help with weed control, and in the case of legume covers, to supply nitrogen to the sesame. No-till does offer the advantage of having better moisture at the soil surface, due to the surface residue reducing evaporation; however, this advantage is offset by the difficulty of trying to plant a small seeded crop at a consistent shallow depth through plant residue.


Like most alternative crops, sesame’s fertility needs are modest. Nitrogen should be supplied at 50 to 80 pounds per acre, with the lower figure for situations where the sesame follows soybeans or another legume in the rotation. Sesame’s nitrogen requirement can be fulfilled through organic sources, such as leguminous cover crops or animal manure. Phosphorous and potassium needs are not known exactly, but should be comparable to soybeans or sorghum. If soils are acidic, pH should be brought up through liming.

Pest Management

No herbicides are currently labeled for use on sesame, although it is possible that a temporary herbicide use could be allowed under a temporary state registration. Weed control is usually achieved the old-fashioned way, through pre-plant tillage and using a row crop cultivator once or twice after the crop has become established. Care should be given with pre-plant tillage to maintain soil moisture.

Sesame has been grown at several locations in Missouri during five field seasons, with no noticeable insect damage to leaves or seed capsules. In fact, sesame has seemed almost uniquely distasteful to many leaf chewing insects. In other regions, however, sesame has been attacked on occasion by insects. Insects could be a problem for sesame in Missouri is by serving as disease vectors. Aphids or whiteflies could introduce a virus to sesame field plots. Insecticides are available for sesame, but should be applied only after scouting. In most instances, there is probably not an economic benefit from spraying.

Diseases have been reported in sesame grown in other parts of the world, but have not yet been a problem in Missouri. Probably the greatest threat is the soil pathogens that can attack and kill seedlings in cool, wet conditions, creating the damping off symptoms. Using a two or three year crop rotation with sesame can help avoid disease problems that could eventually develop.

Harvest and Storage

Dry down of sesame plants prior to harvest can seem slow relative to a crop like soybeans. When planted in early June, sesame will normally drop its leaves and begin drying down in early October, but it can take a while for the last of the green to disappear from the stem and upper seed capsules. To deal with the indeterminate nature of the crop, some farmers have windrowed it. Given the potential of fall rains in Missouri, however, it is probably better to plan on direct combining the crop. Harvest should be done before frost if at all possible, because frost can damage the appearance of the seed (important for whole seed confectionery use) and sometimes the quality of the seed.

Sesame can be combined using an all crop reel head or a row crop header, such as a soybean row header. Air speed and cylinder speed should be lowered. A bottom screen or sieve with a 1/8″ hole size is recommended by the Sesaco Corporation to their growers. Since seed size is small, holes in combines or trucks may need to be sealed with duct tape.

Since sesame is a small flat seed, it is difficult to move much air through it in a storage bin. Therefore, it is recommended that the seed be harvested as dry as possible, and stored at a moisture of 6% or less. If the seed is too moist, it can quickly heat up and become rancid. Freshly harvested seed above 6% should not be left sitting on a truck for long to avoid spoilage. Idle trucks with sesame on board should generally not be tarped on a sunny day, since the tarp can increase heat buildup. Sesame grain is sold on a weight basis rather than a bushel basis. No market classes have been established, but dockage will be charged by Sesaco Corporation for foreign material, broken seed, or moisture above 6%.

Picking Sesame Seeds – Learn How to Harvest Sesame Seeds

Have you ever bitten into a sesame bagel or dipped into some hummus and wondered how to grow and harvest those tiny sesame seeds? When are sesame seeds ready for picking? Since they are so tiny, picking sesame seeds can’t be a picnic so how is sesame seed harvest accomplished?

When to Pick Sesame Seeds

Ancient records from Babylon and Assyria have attested that sesame, also known as benne, has been cultivated for over 4,000 years! Today, sesame is still a highly valued food crop, grown for both the whole seed and the extracted oil.

A warm-season annual crop, sesame is drought tolerant but does need some irrigation when young. It was first introduced into the United States in the 1930’s and is now grown in many parts of the world on over 5 million acres. All very interesting, but how do growers know when to pick sesame seeds? Sesame seed harvest occurs 90-150 days from planting. Crops must be harvested prior to the first killing frost.

When mature, the leaves and stems of sesame plants change

from green to yellow to red. The leaves also start to drop from the plants. If planted in early June, for example, the plant will begin dropping leaves and drying out in early October. It still isn’t ready to pick, though. It takes a while for the green to disappear from the stem and upper seed capsules. This is referred to as ‘drying down.’

How to Harvest Sesame Seeds

When ripe, sesame seed capsules split, releasing the seed which is where the phrase “open sesame” comes from. This is called shattering, and until fairly recently, this characteristic meant that sesame was grown on small plots of land and was harvested by hand.

In 1943, development of a high yield, shatter resistant variety of sesame began. Even as sesame breeding has soldiered on, harvest losses due to shattering continue to limit its production in the United States.

Those intrepid souls who do cultivate sesame seeds on a larger scale generally harvest the seed with a combine using an all crop reel head or a row crop header. Given the tiny size of the seed, holes in combines and trucks are sealed with duct tape. Seeds are harvested when they are as dry as possible.

Due to the high percentage of oil, sesame can turn quickly and become rancid. So once harvested, it must move quickly through the sales and packaging process.

In the home garden, however, the seeds can be collected prior to splitting once the pods have turned green. They can then be placed into a brown paper bag to dry out. Once the pods are completely dry, simply break up any seed pods that haven’t already split open to collect the seeds.

Since the seeds are small, emptying the bag into a colander with a bowl beneath it can catch them as you remove the leftover seedpods. Then you can separate the seeds from chaff and store them in an airtight container in a cool, dark location until ready to use.

Sesame is commercially produced in desert settings, so when we say it’s drought tolerant, we really mean it. In fact, this is really the key to success with sesame seeds, as we will outline in the following guide on how to grow sesame from seed. Sesame is a tropical annual herb that grows to about 60cm (24″) tall. Its leaves radiate out from a stem that is square in cross section.

Sesamum indicum
Family: Pedaliaceae

Somewhat challenging

Season & Zone
Season: Hot season
Exposure: Full sun
Zone: Not hardy

Sow seeds indoors 4 to 6 weeks before the last average frost date. Transplant under cover a similar period after the last frost date. Remove the cover some time mid-May to early June, once the night time temperatures are warmer. The days to maturity is from transplant date, as these seeds do not respond well to direct sowing.

Lightly cover the seeds with sterilized, soil-less starter mix, and keep just moist until germination. Don’t keep the seeds in a highly damp environment, and be sure not to over-water the seedlings. Once they sprout, reduce watering to once a week until transplant time. Optimal soil temperature for germination: 21°C (70°F).

If steps are taken to increase warmth in and around the plants, they will be more productive. Try transplanting into a raised bed, or into the ground using black plastic mulch over the soil. Do not fertilize sesame plants, and avoid drip irrigation, as they really do like it dry. Plant fairly densely at 15cm (6″) spacing, in rows 60-45cm (24-36″) wide. Sesame is indeterminate, so it will continue to bloom and set seed capsules until the end of summer. Expect flowering to peak in July and August.

The tubular flowers of the sesame plant are highly attractive to honeybees, and are said to produce some of the highest grade of honey. The plants are relatively self-fruitful, so when the flowers open, the seeds are already fertilized. The seeds are produced in pods (seed capsules) that appear along the stem.

Around the end of August, some of the pods near the bottom of the stem (the first flowers that opened), may begin to show signs of ripeness. When ripe, the pods begin to split from the blossom end. Don’t worry if this doesn’t happen in the field. Before wet weather arrives, cut the stems at the base and gather them to dry some place that is flat — hanging them will cause the seeds to just fall out as the pods dry. As the plants dry, the foliage will darken and more pods will open from the base of the stem upwards. Once most of the pods have opened, bash them against the sides of a bucket to collect the dry seeds. The seeds are edible at this stage, and resist spoilage better than most nuts. They can also be toasted, pressed for oil, or ground into the paste known as tahini.

Sesame plants each produce quite a lot of seeds, but the seeds have little mass. From a 10 foot long, 2½ foot wide row, expect to harvest approximately 425g (just under one pound) of seeds.

The Tiny Seed with BIG Flavor You Can Grow at Home: Sesame

Sesame (Sesamum indicum) is a high value, ancient oilseed first recorded as a crop over 4,000 years ago. Sesame seeds have twice the oil of soybeans by seed weight. The oil is more stable than most vegetable oils due to high antioxidants; sesame is also high in protein, about 25%. The nutty tasting sesame oil is used almost exclusively for human consumption. After oil extraction, some of the spent meal becomes a high protein animal feed supplement and the rest is ground into sesame flour and added to health foods.
About 5 million acres worldwide are said to be in commercial production, with the U.S. growing only about 20,000 acres mainly in Texas and some southwestern states. (We import 5 times what we grow.)
Thomas Jefferson saw the potential in sesame and grew it 200 years ago at Monticello in Virginia. He called it ‘benne’ and Benne Wafers (a thin cookie made with toasted sesame) are still a prime delicacy in the low country of South Carolina and in New Orleans. The benne (or sesame) seed was thought to bring good luck, and was brought here on the slave ships from Africa more than 300 years ago.
Growing Sesame in your Garden
Sesame commercial crops are grown mainly in the hot climates of Mexico, Central America and China, but since it is an annual you can grow it in your own garden.
Sesame needs well-drained and fertile soil, without too much nitrogen added or you will get lots of plant growth with not much seed production. You can direct-seed sesame after all danger of frost is past. Sesame must be planted shallow, preferably 1/2″ deep, and does best just after a rain, or if the soil has been irrigated to slightly damp. Germination is 1-2 weeks, and sesame matures in 80-125 days on average. (Sesame is indeterminate so maturity is spread over time.) This herb will tolerate dry conditions once the seedlings are well established. Sesame grows 2-4 feet tall but can reach as much as 9 feet! The hairy, single stem needs space so plant seedlings in rows 2-3 feet apart. Sesame flowers white (and rarely pink) before becoming seed capsules with 8 rows of seeds in each 1 to 1-1/2 inch fibrous seed capsule. The seeds are tiny, flat and pointed, averaging 15,000 seeds per pound.
Health Benefits
Sesame oil, high in Vitamin E, is believed to improve skin diseases, soothe sunburns and benefit the cardiovascular system. The fat in sesame is 82% unsaturated fatty acids. Eating sesame seeds relieves constipation and aids digestion.
Culinary Use
Sesame seeds are available hulled or unhulled, and toasted or untoasted. The unhulled are often used on bakery goods because they adhere better. Black sesame seeds are used as a dramatic garnish in Asian foods although the taste is said to be the same as the off-white seeds most familiar to us. Seeds are easily toasted in an ungreased skillet over medium heat for a minute or two.

Sesame oil added to a dish at the very end of cooking adds a zest to stir-fries and a splash is delicious on a salad, giving it an oriental flavor. You can roll confections in sesame seeds for a nutty taste and delightful presentation. Sprinkle some on baked dishes and breads. There are many recipes on the internet for party dips made with sesame tahini (commonly found in hummus); dishes like Baba Ganoush, and Falafel all are traditionally made with a sesame paste, plus all the confections made for generations with sesame.

Tahini (Sesame Seed Paste) with Pita Chips & Veggies Black Sesame Seeds Sesame Seed Cookies

Benne Wafers Recipe
1 cup sesame seeds
3/4 cup butter, melted
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Place the sesame seeds on an ungreased baking sheet and toast for about 10 minutes, watching closely, until lightly browned. In a large mixing bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until blended.
Drop dough by half-teaspoonfuls onto a lightly greased baking sheet, leaving about 1 1/2 inches between cookies. Bake benne wafers in preheated 375° oven for 4 to 6 minutes, or until lightly browned. Let cookies cool for about 2 minutes on baking sheets; remove from baking sheets to a wire rack to cool completely. Store cooled sesame seed cookies in an airtight container.
Makes about 72 Cookies

Seed Sources:
The only significant source of sesame varieties and seeds currently in the U.S. is the Sesaco Corporation (1-800-527-1024). Their plant breeder has developed several varieties. Every year or two they update the variety or varieties recommended to their contract producers.
A few public varieties of sesame were released decades ago but are no longer available. Occasionally, specialty seed houses will have some sesame available in garden-sized packets, of unregistered varieties that are probably not good agronomic performers (sold, for example, by Seeds of Change, New Mexico, phone 888-762-7333, in small packets by mail order).
Photo Credits:
Thanks to BassetMom and Wuvie for use of their photos in Plantfiles. Hand holding sesame seeds ©Peter Short, iStockPhoto #5097253, Used by Permission; Heap of sesame seeds ©Anna Milkova, iStockPhoto #3641952, Used by Permission; Hummus and Veggies ©Aiyana Paterson-Zinkand, iStockPhoto #3222329, Used by Permission; Black sesame seeds ©Radek Detinsky, iStockPhoto #4762114, Used by Permission.
Thomas Jefferson Agricultural Institute

Sesame Seed Propagation: Learn When To Plant Sesame Seeds

Sesame seeds are tasty and a kitchen staple. They can be toasted to add nuttiness to dishes or made into nutritious oil and a delicious paste called tahini. If you love growing your own food, consider growing sesame from seed for a new and rewarding challenge.

About Sesame Seed Propagation

The sesame plant (Sesamum indicum) is grown for its seeds. Commercial sesame production is largely for producing oil from the seeds. It is used in a variety of products, including soaps and pharmaceuticals. For the home gardener, this can be a fun plant to grow for the seeds and cooking.

You can grow sesame seeds easily too, as long as you have the right climate for it. Sesame plants thrive in hot, dry weather. It is not hardy at all and will slow its growth or even stop growing at temperatures below 68 and 50 degrees Fahrenheit (20 to 10 Celsius). Sesame is extremely drought tolerant, but still needs water and will produce more seeds if irrigated.

How to Plant Sesame Seeds

Start sowing sesame seeds indoors, as they don’t do well with direct sowing. Knowing when to plant sesame seeds depends on your local climate. About four to six weeks before the last expected frost is a good time to start them.

Use a light soil and keep the seeds warm and barely covered. Ideal soil temperature is 70 degrees Fahrenheit (21 Celsius). Keep the seeds moist, but not too wet, until they germinate and sprout, then start watering weekly.

Transplant the sesame seedlings outdoors long after any risk of frost is gone. Keep them covered until the temperatures are warmer, if needed. Make sure you choose a spot for your sesame plants that is in full sun and that drains well. Consider using raised beds for better drainage and warmth, as these plants love to be warm and dry.

The plants will begin flowering mid-summer, producing pretty tubular flowers that attract bees and hummingbirds. Toward the end of summer or early fall, the plants will begin to develop seed pods that ripen and split at the blossom end.

Harvest the pods and lie them flat to dry. The pods will continue to split open and then you can collect the seeds by hitting them against the side of a pail. Seeds are small, so you may only get a pound even with a ten-foot row of plants. Remember to keep some extras for additional sesame seed propagation next season.

Sesame has been grown in cultivation for at least 4000 years.

Plants are shrub like erect annuals baring varicolored pink to white tube shaped flower over a long period.

Upon ripening the seed capsules split, releasing their seed , hence the phrase ‘open sesame’.

Sesame prefers areas with a long hot summer. It is drought tolerant once established.

Plant seed directly into rows in the ground in weed free beds in late Spring at least one full month after any danger of frost is past, when night time temperates are above 15 degrees C and soil is at least 21 degrees C.

During the growing season ensure that weeds are controlled well and keep well watered but not waterlogged.

Sesame is slow growing and is harvested around 90 to 150 days after planting. When seed pods split open, collect the dry brown pods before wind disperses the seeds.

Store in a dry cool place. Will last up to 5 years in good conditions.

Sesame is used in baking, cooking and oil production.

Seeds can be used as they are from the plant or hulled using mechanical or water techniques.

Sesame seed can give an aromatic lift to pastries, stir fry and salads.

This is where you get your calcium!

  • Sesame sprouts maintain excellent hair, teeth, and bone. They are high in energy and contain an abundance of minerals, antioxidants and vitamins that are essential for wellness.
  • Sesame sprouts are 25% high quality protein and are especially rich in methionine and tryptophan (amino acids often lacking in many plant proteins). Just one ounce of seeds contain approximately 6 grams of protein and 3.7 grams of fiber. However, like all sprouts, when toasted their nutritional value and protein decreases- this is why we provide you with organic seeds to sprout and to eat raw, thus benefiting from a full spectrum of nutrients.
  • Not only are sesame seeds a very good source of manganese and copper, but they are also an incredible source of calcium, magnesium, iron, selenium, phosphorus and zinc. The concentrated minerals in sesame seeds have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production as well as regulation of cardiac and skeletal muscle activities.
  • Consuming just 50 grams of sesame seeds per day provides you with all the iron your body needs.
  • Studies have shown that sesame seeds are effective against inflammation and pain in rheumatoid arthritis, and asthma attacks.
  • Just a quarter-cup of sesame seeds supplies 74.0% of the daily value for copper (providing relief for rheumatoid arthritis), 31.6% of the DV for magnesium (supporting vascular and respiratory health), and 35.1% of the DV for calcium. Sesame seeds are also high in healthy monounsaturated and polyunsaturated fats.
  • 100g of sesame contains about 25% of recommended daily intake of folate (folic acid). Niacin is another B-complex vitamin found abundantly in sesame along with thiamine (vitamin B1). About 4.5 mg or 28% of daily required levels of niacin is provided by just 100g of seeds.
  • In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

These sprouts grow at an incredible rate and a quarter cup of seeds will expand in two days to fill an entire litre jar. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and we use them, along with our sprouted chick peas, to make delicious raw hummus.

Nutritional info:
Vitamins B, C and E
Niacin, Thiamine,
Calcium, Zinc, Manganese, Copper, Iron, Magnesium, Phosphorus,
Amino Acids
Protein: 13%

Traditionally Used for:

  • Heart health
  • Blood pressure
  • Hair, bones, teeth
  • Osteoporosis
  • Cholesterol
  • Arthritis
  • Weight loss
  • Asthma
  • Energy & athletic performance
  • Migraine
  • Menopause (restoring normal sleep patterns)
  • PMS symptoms
  • General health & longevity
  • Liver
  • Detox

Sesame Seed Recipes

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