Sesame seeds come from Sesamum indicum, one of the oldest oilseed crops. The tiny seeds may be white, golden or black, are roughly half oil by weight, and develop a rich, nutty aroma when toasted. Sesame is widely used in Asian and Middle Eastern cooking, whole, as a paste (tahini) or as oil.
In snacks the seeds add crunch, flavour and visual appeal. They are sprinkled over crackers and buns, mixed into nut bars and brittles, or tossed with fried chillies. In Goody - Crispy Chilli, sesame and cumin seeds join crisp-fried chillies for an aromatic, spicy crunch.
Sesame is one of the major food allergens. It must be declared on labels in the EU and, since 2023, in the United States, and reactions in allergic people can be severe. Sesame often also appears in “may contain” statements, because it is processed on shared equipment in many factories.
