Sesame is a flowering plant (Sesamum), of which there are many wild species in Africa and a smaller number in India. The edible seeds are widely grown in tropical regions around the world. Sesame seeds are one of the oldest known oilseed crops that have been domesticated for more than 3000 years. Sesame seeds have one of the highest oil content compared to other oil crops with a rich nutty flavor and is a popular ingredient in kitchens all over the world.
Sesame is found in Sudan in different colors, each color has a different oil content. White sesame, mixed sesame, red (brown) sesame, all the previous types exist in two forms: natural sesame, peeled sesame
Sources of sesame supply In 2010, the world's production of sesame was 42 million tons, and India and China were at the forefront of the producing countries. Sudan is one of the largest producers of the sesame crop in the world. Production of more than 0.7 million tons was recorded in 2013
Sesame seeds contain a fixed oil rate ranging between 41-63%, and the percentage of oil depends on the variety, the area of cultivation and climatic factors. The seeds also contain proteins by 26%, sugars by 12-13%, minerals by 8/5%, oxalic acid by 252% and vitamins By 015.26.6% and water by 74%. Proteins contain multiple amino acids that have important effects in the human body. Sesame has been used for thousands of years in ancient medicine.
It was mentioned in Pharaonic recipes, where it was mentioned in the Ebers medical papyrus as part of a useful poultice to remove knee pain and as an astringent. Scientists found several drawings in the tomb of Ramses III confirming the name of sesame, where they found his name at the time (Shamshem). Several cups filled with sesame seeds were found in one of the tombs Thebes, and the scientists confirmed that the pharaohs knew the cultivation of sesame and extracted oils from its seeds and used them in food, treatment and the manufacture of some cosmetics.