Sesame seeds (or sesamum or benniseed) are the seeds of the tropical annual Sesamum indicum. The species has a long history of cultivation, mostly for its yield of oil. The original area of domestication of sesame is obscure but it seems likely to have first been brought into cultivation in Asia or India.

The plant is usually 60 to 120cm tall and the fruit is a dehiscent capsule held close to the stem. When ripe, the capsule shatters to release a number of small seeds. The seeds are protected by a fibrous ‘hull’ or skin, which may be whitish to brown or black depending on the variety. 1000 seeds weigh some 4-8g. The seeds have a high oil content of 44-60%.

Types/Varieties

There are 3 types of sesame (and these include: White, Black and Brown/Mixed sesame seeds). However only two of these are majorly produced in Nigeria and these includes;
1. White/raw = Food-grade used in bakery industry. 98-100% whitest grade seeds.
2. Brown/mixed = primarily oil-grade.

Uses

Most sesame is processed directly into oil by the grower or within the producing region, but can also be sold in various stages of processing, for various uses, such as meal, paste, confections, and bakery products.