By Dr. med. Claudia Schmiemann
Already over 3000 years ago sesame was known as an oilseed crop. It is a huge family of many different species. The plant is easy to grow and is nick named a “survivor crop” as it is robust and sturdy.
Sudan, Myanmar and India are the leading producers for the world market. Japan, China, the US, Canada and some European countries are the main importers.
Raw or roasted sesame seed oil is a very tasty oil that you can use for salad dressings, dips, sauces.
Sesame seeds and tahini are a rich source of magnesium and zinc. Consequently it may help to reduce blood pressure as it relaxes muscle tension. Zinc as well as copper is great with its anti-inflammatory properties and supports skin and hair health.
The amount of calcium and phosphorus helps to promote solid bone tissue. It has a high amount of fiber in its shell and also a decent amount of protein.
In my kitchen there is always some humus in the fridge that I prepare myself. It contains chick peas, tahini, lemon juice, salt, pepper, garlic and olive oil – that´s all! And it is delicious as a spread or a dip. Moreover I love to have a huge glass jar with a mix of sesame, sunflower, chia, hemp and flax – seeds. I crack this mélange in a blender and keep it in the fridge, so that it is ready to use as a topping on salads, on deserts, on soup, in my bread etc..
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