White sesame is indigenous to Indonesia and parts of Africa. It is probably one of the first plants from which oil was extracted. It is, of course, one of the classic ingredients in Asian cuisine, where it is used in a variety of preparations. In our regions, it is mainly used in bakery, bread and bagel making.

Sesame seed is rich in calcium, but it is also a recognized allergen, capable of causing severe anaphylactic shock. It is mainly cultivated in China, India and Burma.

In itself, sesame seed is rather tasteless, but as soon as it is roasted for a few minutes dry, it takes on a delicious nutty taste.