Cultivated for millennia, sesame plants produce pods that burst open when mature to reveal their tiny golden seeds. This is where the phase ‘open sesame’ come from.
Considered an excellent source of fatty acid omega 6, copper and magnesium, sesame seeds can be eaten raw, toasted and even used to make tahini paste. They add crunch and a nice nutty flavour to sushi, salads, soups, noodle and rice dishes, and are also commonly found in crackers and baked goods. They also make a wonderfully fragrant oil that is great in stir-fries and adds flavour when drizzled over savoury dishes or used in dressings.
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