Sesame seed (unroasted)

Family name: Pedaliaceae
Botanical name: Sesamum indicum, syn S. Orientale

Interestingly, sesame probably originated in Africa.

Palate and nose: little aroma but when roasted a mild, sweet and nutty aroma and flavour appears.

Culinary use: sprinkle on salads, avocado, vegetables, rice, sushi, on prawn toast or prawn balls, on chicken, to coat foods before cooking, in or on stir-fries, in dressings for salads, on fruit and in fruit salads, in or on sweet and savoury biscuits, cakes and breads.  It’s also used to make tahini.  Widely used in the Middle East, South East Asia, Japan, Singapore, China and the Mediterranean, Greece and Turkey. Also used on or in a wide variety of confectionery, such as halva and ice-cream.  The oil can be used for cooking, dressings or sauces.