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Would you believe a sesame seed comes from a sesame plant? Indeed, the coveted and tasty seeds from this hardy plant were the first recorded seasoning in history -- the Assyrians used them as far back as 3,000 B.C. For nearly as long, a variety of sesame plants have flourished throughout the rest of Middle East and Asia, where their seeds and oils were used liberally for culinary, medicinal, health, and beauty purposes. Indeed sesame seeds often pop up in Middle Eastern and Asian recipes, like the confection Halva, hummus, or in tasty marinades and dipping sauces. Known officially as Sesamum
indicum, the annual plant reaches heights of 6 feet and sprouts oblong leaves and seed pods. The plant requires a fairly long and warm growing season of four to five months and favors conditions similar to those needed to grow soybeans. Today, sesame seeds are still in demand the world over. Cultivation in the U.S. is concentrated mostly in southern and western states, while top global producers are China, India, and the West Indies. Not limited to white, the seeds also come in more exotic forms, such as the black, brown, and red varieties. On an interesting side note, rumor has
it the sudden popping sound made when mature sesame seed pods split open is where we get the saying "Open sesame!"
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