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 the wonderful Middle Eastern sweet call halvah. They are available throughout the year.

Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame," the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

Sesame seeds (approximately 50% oil and 25% protein) are used in bakery and confectionary, candy making and other food industries. Oil from the seed is used in cooking, salad oils, margarine and contains about 47% oleic acid and 39 linoleic acid. Foods fried in sesame oil have a log shelf life because the oil contains a antioxidant called "sesamol". The oil can be used in the manufacture of soaps, paints, perfumes, pharmaceuticals and insecticides.