Sesame Through the Ages: From Ancient Harvests to Modern Tahini

Few seeds have travelled as far as sesame. It sits in bread, sweets, sauces and oils on almost every continent, and the trail it left through history is surprisingly long.

An early oil crop

Sesame is widely considered one of the oldest crops grown for oil. Evidence from archaeological sites in the Indian subcontinent suggests that people were using it thousands of years ago, and it is believed to have spread west into Mesopotamia and Egypt through trade. Its popularity probably came from its toughness. Sesame can grow in hot, dry conditions where many other crops struggle.

Ancient writers mention sesame in food, in lamps for light and in perfumed ointments, although details vary from source to source and some claims are difficult to verify.

The seed that opens

The English phrase open sesame comes from the tale of Ali Baba in the collection known as One Thousand and One Nights. A common explanation is that sesame pods burst open when ripe, scattering seeds, which makes it a fitting password for a magic door. It is a charming story, though scholars debate how much of the symbolism was intended.

That bursting habit also created a real farming challenge. Ripe pods split and drop their seeds, so harvesting has traditionally been done carefully, by hand in many regions.

Across the world, one seed many names

Sesame travelled along trade routes. In the Middle East, it was ground into tahini and cooked into halva. In India and East Asia, it became oil, seed brittle and filling for sweets. Sesame also crossed the Atlantic with enslaved West Africans, who brought both the seed and the knowledge of using it. In the American South it became known as benne, and benne wafers are still a regional treat.

Today, major producers include countries across Africa and Asia, and sesame continues to be important for small farmers.

How we use it today

Sesame comes in many forms:

Whole seeds, either hulled (white) or unhulled (tan, black).

Tahini, a paste of ground seeds.

Toasted oil for flavour and plain oil for cooking.

Gomasio and za'atar, seasoning blends.

Toasting the seeds lightly in a dry pan wakes up their aroma. Watch them closely, because they go from golden to bitter quickly.

A word on allergies

Sesame is one of the recognised major food allergens in many countries, and reactions can be serious. If you or a family member have a known allergy, avoid sesame products and check labels carefully. Speak to a doctor about managing allergies.

For everyone else, sesame is a good reminder that humble seeds can shape cuisines across the globe. The jar of tahini in your cupboard has an extraordinary family tree.

This article is general information, not medical advice.